architecture + design + mep + structural

New restaurant Sugarbacon opening soon in downtown McKinney

Article featured in Guide Live (June 17th, 2015)

Sugarbacon's menu includes sandwiches, priced $11 to $15, such as a salmon BLT and a turkey melt with pancetta and basil mayo. Entrees, at $17 to $28, include shrimp and grits, parmesan-herb gnocchi and steak with potato salad. 

Beverage director Sean Conner will grow herbs on-site for his cocktails. He calls it a "garden to glass" program – a clever play on the farm to table concept.

The place, opening June 24, is in fact named for a dish on the menu: an appetizer of pork belly, spicy pickles and a crostini. It's pictured above.

Sugarbacon moved into a building that housed a service station for 80 years, according to information from the publicist. Dana Foley, Interior Design Director with ID Studio 4, utilized the existing charms like exposed brick walls and concrete floors.

Sugarbacon is the work of Johnny Carros, who was a recent GM at Jasper's, and chef Jon Thompson, former executive chef for Stampede 66 and now-closed Samar. 

The restaurant will start by serving lunch and dinner June 24. Brunch is expected to come later.

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