"Sugarcane’s all-week brunch offers a globally inspired menu with a nod to Las Vegas. The Fat Boy Hash — for example, with its eggs, bacon, hash browns, and truffle Hollandaise — is the ultimate hangover remedy, according to chef Timon Balloo. Other must-try dishes include waffles with duck egg and duck confit and the decidedly lighter avocado toast with corn and goat cheese." - Janna Karel
"Sugarcane at the Venetian has happy hour covered early and late with happy hour daily at the deeply Havana-influenced bar from 3 p.m. to 6 p.m. as well as 10 p.m. to midnight on Fridays and Saturdays. Reasonably priced beer, wine, and cocktails join a food menu with $2 oysters, $6 shrimp cocktail, an $8 mini salmon poke bowl, Angus sliders for $6 each, Korean chicken wings for $7, and more." - Ryan Slattery
"Midtown’s Sugarcane is offering a special Thanksgiving menu with a sweet twist. Begin with either the pumpkin bisque or endive salad before continuing to the turkey-filled meal. The main event will showcase a traditional brined turkey with cornbread stuffing, turkey gravy, mashed potatoes, garlicky roasted green beans, and glazed sweet potatoes with toasted marshmallows. Dessert is the trifecta pumpkin pecan cheesecake with chantilly cream. Price: $10 and $14 for the starters, $28 for the turkey dinner, and $13 for dessert." - Stacy Moya
"Sugarcane’s “Everything But The Turkey” will feature a feast of dishes like Brussels sprouts, mashed potatoes, cornbread stuffing, garlic-roasted green beans, marshmallow-topped sweet potatoes, and sauteed broccoli, regular or truffle fries. The meal ranges from $28 to $65, and orders must be placed by November 20. Dessert of pumpkin pecan cheesecake is also available to pre-order ($45)." - Juliana Accioly
"Inside the Venetian, Sugarcane does vaguely Cuban-themed food and drinks, and the late-night happy hour runs Friday and Saturday from 10 p.m. to midnight, perfect for post-dinner drinks. Find $8 glasses of wine, $6 beers, $7 cocktails, and plenty of snacks, like poke, Korean chicken wings, and bacon-wrapped dates." - Maddy Sweitzer-Lamme