Culinary

CANE-A-SUCRE

Back by Popular Demand: Cane Á Sucre reopens in North Miami

The Vega brothers have resuscitated Cane Á Sucre, their once-beloved Design District sandwicherie, in the heart of downtown North Miami. And this time they’ve added gourmet burgers to the menu’s already mouth-watering selection of baguette sandwiches, delectable soups, fresh salads, and scrumptious pastries.

Cane Á Sucre, which means sugarcane in French, reflects the Vegas’ heritage: a Cuban-French hybrid. This fusion can be seen throughout the sandwich and burger bar, from the pastries (including guava and cheese turnovers) to the hot baguettes (like the best-seller El Cubano, made with slow-roasted pork, pepper-jack cheese, caramelized onions, and cornichons; $8), and the burgers (including El Español, a beef and imported chorizo fusion patty with whipped goat cheese, roasted garlic, and roasted red pepper-oregano chutney, served on a brioche bun; $8). Even the crisp décor is otherworldly.

Michael and Sinuhe Vega have been pioneers in two of Miami’s most popular urban neighborhoods: the Upper East Side–MIMO Historic District, where they opened UVA69 Restaurant and Lounge in 2005, and Midtown, where in 2001 they opened Cane Á Sucre, soon thereafter dubbed the “darling of the design district.”

The chef-artist team has created a formula that has helped revitalize these two areas—good food with an artistic spirit—and they are excited about this new locale, says Sinuhe, a well-known visual artist who has exhibited in Miami, New York, Puerto Rico, and Italy, and who manages the restaurant’s creative pulse.

“In the past, we chose to open in under-serviced areas that had great potential, and we think downtown North Miami is another hidden gem. We’re drawn to its artistic elements, like the MOCA Museum, the galleries, the antique dealers, and all this in a small-town, intimate setting—what more could one ask for?” Sinuhe adds.

For Chef Mike, a trained European chef who worked in Switzerland and France, it’s all about the perfect bite. “I craft my sandwiches so that every bite packs a punch. For example, when I created the hot baguette sandwich Le Pollo, I wanted the grilled chicken, caramelized onions, smoked gouda, and homemade tomato aioli to coalesce in a perfect balance of textures and flavors,” he explains. Add a great beer (including Dogfish; $6) or a good glass of wine (The Riddler, a California blend; $6), and the experience will be hard to beat.

Mike, who was once deemed by Wine Spectator magazine as the best chef in the Caribbean, also points out that all of the chicken used at Cane Á Sucre is free range and hormone free, and that the beef is 100% organic from Harris Ranch, California. The philosophy is to produce everything from scratch, so that they can offer artisanal gourmet dishes that showcase the fresh ingredients and the mouth-watering flavor combinations.

Cane Á Sucre is open Monday through Saturday from 8:30 to 4:00. For more information, call 305-891-0123 or visit http://www.caneasucre.com.

By Isis Artze

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