Behind the Line: Sugarcane Raw Bar Grill

photos by Jacob Katel

Chef Timon Baloo ready to shout out a ticket.

​Sugarcane Raw Bar Grill in Midtown Miami is a busy place on a Friday night. As Lee Klein says in his review of the place, "A tsunami of near unanimous praise has catapulted Sugarcane Raw Bar Grill to the top of Miami's dining scene at breakneck speed." Here's a behind-the-line view of the action thanks to Chef de Cuisine Timon Balloo, Sous Chef Angel Leon, Sushi Samba Corporate Sushi Chef Koji Kagawa and all the kitchen, and front of the house staff for letting us invade their space and for hooking it up with a killer steamed pork bun and a piece of squid hot off the grill.

Bacon wrapped dates with linguica and manchego.

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Tripe with kimchi.

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Blue 42, blue 42, hike.

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Fish presentation for mung fish special.

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Chef's mung fish special. Note the small green mung beans.

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Line cooks at work and fungi.

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The line.

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