5 Things to Eat at Sugarcane Raw Bar Grill

Sugarcane Raw Bar Grill

image: sugarcane raw bar grill

Miami vibes settled in the Big Apple when Sugarcane raw bar grill debuted in Brooklyn last month. Occupying the 150-year-old Empire Stores landmark building in Dumbo, the waterfront spot features an outdoor patio, an 18-seat bar, two communal tables and an open kitchen all while evoking an eclectic atmosphere. But the big deal here is food from award-winning Chef Partner Timon Balloo, who also oversees the other two locations in Miami and Las Vegas. He offered the five dishes foodies should dig into whenever they head over.

Korean Style Beef Short Ribs

Meat lovers, rejoice. This dish from the open fire grill is sure to satisfy with its Asian twist. “This is a favorite of mine for late-night eating, inspired by hitting Koreatown after work to have some decadent, meaty unctuousness with sweet and savory components,” chef Balloo said.

Cauliflower Tahini

sugarcane raw bar grill

Cauliflower Tahini image: sugarcane raw bar grill

This dish pays homage to chef Balloo’s Trinidadian roots. The Cauliflower Tahini mixes vegetables with roti, a whole wheat flatbread popular in the Caribbean and South Asian countries. “I just love what it means to have to use your hands to eat, rip the bread and scoop up the charred puree,” he said.

Pig Ear Pad Thai

Forget vegetable or chicken pad thai and opt for this concoction instead. Featuring bold Southeast Asian flavors, this small plate consists of fried pig ears and green papaya salad. The chef called it “a great balance of yin and yang.”

Hokkaido Scallop Crudo

sugarcane raw bar grill

Scallop Crudo image: sugarcane raw bar grill

Expect a chilled and refreshing dish with a multitude of flavors when opting for the Hokkaido Scallop Crudo. The scallops are enhanced with yuzu apples, truffle and jalapeño. It’s the perfect mix of spice and earthiness.


Finish off the meal the right way. Try the Torrejas or French toast dipped in dulce de leche with apples and cinnamon ice cream. It’s a dessert oozing with sweet flavor.

anna halkidis

anna halkidis

Anna Halkidis is a senior web editor at Long Island Pulse. Feel free to reach out at anna@lipulse.com or on Twitter @annahalkidis.