Sugarbacon Proper Kitchen, the popular eatery with locations in historic downtown McKinney and Watter’s Creek in Allen has added new entree offerings, savory sides and specialty cocktails to the unique menu which offers something for everyone.
Grilled duck breast (heirloom carrots, whiskey butter, baby kale and ginger-carrot puree), a revamped charcuterie board featuring chefs’ selections, creamy hummus, jumbo lump crab cake with Brussels sprout salad, traditional wedge salad, creamed corn and heirloom carrots fill out the extensive menu.
Sugarbacon Proper Kitchenis preparing to welcome in and share its fresh, elevated cuisine with the Allen community during its grand opening this Friday, June 24.
Located at 968 Village Green Dr. in the Watters Creek shopping center, the new popular modern American restaurant features a 500-square-foot patio in addition to the 2800-square-foot restaurant space. This will mark the first Sugarbacon in Allen and second overall, with another restaurant located in historic downtown McKinney.
Restaurant veteran Johnny Carros (most recently general manager of Kent Rathbun’s Jasper’s restaurant) and chef Jon Thompson (most recently executive chef for Samar and Stampede 66 by Stephan Pyles) have partnered to create Sugarbacon Proper Kitchen. Located at 216 W. Virginia Street in McKinney’s historic downtown, this casual yet sophisticated restaurant serves lunch and dinner with weekend brunch service following later this summer.
Carros and Thompson explain the concept as upscale casual with fresh, flavorful, uncomplicated food. “The philosophy behind our menu is that simple ingredients, when sourced well, can be elevated by an experienced chef to an unbelievable level of flavor. We are staying away from complex sauces and layers and instead allowing the food itself to shine. The smoked Berkshire pork chop with green chile hominy casserole is a soon-to-be-favorite that signifies this New American menu with Texas undertones,” says Thompson who has worked as a chef in the kitchens of Stephan Pyles and Bradley Ogden. Continue reading →
by Steven Doyle
