The people behind Sushi Samba have brought us Sugarcane, which offers menu items from a raw bar, robata, and hot kitchen by Chef Timon Balloo.
The restaurant has a sunny, outdoor patio with counter top seating available at the bar. The balmy vibe continues indoors, with ratan fans spinning slowly on the high ceilings above your head while global-inspired dishes are served on beautifully crafted, glazed, clay pieces in front of you.
Now let's get down to business. The menu. The hot kitchen unabashedly serves pig ears, bone marrow, and sweet breads. The raw bar offers sushi and crudo and the robata offers Asian fare from a grill that burns Japanese bincho-tan charcoal (which never gets too smoky).