Five Spice and Honey Spare Ribs, Drinks: Hibiscus Blossom and Garden Essence. The ribs were so tender, they were almost falling off the bone. The sweet yet spicy sauce, is thick and caramelized to perfection. The drinks were delicious however, beware of the Garden Essence it is garnished with whole peppercorns that sneak up the straw, leaving a bitter taste. Overall, the drink was very crisp and nice, hopefully they can find a way to avoid guests from choking on pepper.
Blood Orange Bubbles and Strawberry Balsamics. The Blood orange was very crisp and refreshing however, the Strawberry Balsamic is the winning drink at SUGARCANE. It is delicious and compliments most of the dishes we had very well.
Split Pea with Ham Hock Soups and Warm Eggplant & Watercress Salad. The soup tasted like it was made by Mom, at first bite I was sitting at home with my family. The crunchy split pea topping mixed with the salty ham hock made the perfect combination of flavors. The salad was good, they should have drained the excess moisture out of the eggplant before serving, to avoid a soggy dish.
Kalbi Beef Flap, Summer Vegetable Risotto and Jorge's Smoked Pork Shoulder. The beef was tender, juicy and cooked to perfection, the kimchee and udon noodles complimented the steak spectacularly. The risotto was creamy with a flavor that was perfectly balanced. The pork shoulder was also, very tender and flavorful. The crispy onion rings and the mustard fingerling potato salad made the dish complete.
My favorite part of any meal, dessert! Mini Torrejas with Maple Caramelized Apples, the torrejas (Latin American French Toast) were warm and buttery, they simply melted in your mouth. The apples added a nice sweet flavor and when mixed with the vanilla ice-cream- it was an explosion of delicious flavors. Next was the Summer Blueberry Cream Cake with blueberry caramel & sweet corn gelato, the sweet corn was so creamy and just the right amount of sweet to balance this sweet dessert, the edible flowers were a nice touch. Nutella Sundae, the Nutella gelato was perfectly balanced, had just the right amount of flavor. The nutella hazelnut brownies were so rich, the gelato helped mute the over powering chocolate yumminess, when topped with homemade crackerjacks the dessert was perfect- just make sure you have a nice tall glass of water to help wash down it's richness.
A little history: Since their opening in 2010 SUGARCANE has been awarded Best New Restaurant, Best Restaurant, Crowned Restaurant of the Year and topped the charts as Miami's 10 Most Exciting Restaurants alongside, a 3-star review by the Miami Herald. Executive Chef and Partner Timon Balloo even received his own awards, including Best Up-And-Coming Chef in The Miami New Times' Short Order Awards; Best Chef, Miami from the Eater Awards; and the opportunity to cook at the prestigious James Beard House in New York City in November 2010.
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