Globally-inspired small plates come from three kitchen concepts – an open fire grill, raw bar and traditional kitchen – overseen by award-winning Executive Chef & Partner Timon Balloo, inviting guests to “kick back, eat well, and stay awhile.” Embarking on a quest to celebrate the simple pleasures in life – eating well and celebrating with friends – the restaurant focuses on a “shared experience.”
SUGARCANE raw bar grill’s menu ranges from shareable small plates from our three kitchen concepts to more hardy fare with our large plates.
SUGARCANE raw bar grill’s design captures a sense of timeless eclecticism in all our locations. For Las Vegas, award-winning design firm Parts and Labor design partnered with SUGARCANE raw bar grill to create a space inspired by Old Havana, embracing Cuban and Latin American architecture and design.
Our signature use of organic textures, salvaged ironwork, reclaimed shutters, and vintage “found objects” continue to lend authenticity and warmth, blending seamlessly with a range of modern design elements. A mix of custom-designed furniture pieces, cane-back chairs, inlaid wood flooring, and tray ceilings trimmed in rich red hues carry through the Cuban undertones throughout the 6,376-square-foot space. Its overall sense of “openness” contributes to the restaurant’s welcoming vibe, representing the “shared experience” and restaurant’s mantra: kick back, eat well, and stay awhile.