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Sugarbacon sets opening date for serving pork to suburban Dallas diners

Sugarbacon sets opening date for serving pork to suburban diners

Sugarbacon
Sugarbacon will be serving, among other things, pork, such as this pork belly with spicy pickles. Photo courtesy of Sugarbacon
Sugarbacon
Sugarbacon's decor includes natural zinc panels and artistic elements like steel, copper and gray subway tile. Photo courtesy of Sugarbacon
Pork chop at Sugarbacon restaurant in Dallas
Sugarbacon's signature dish is pork chop with green chile hominy casserole and ancho-apple salad. Photo courtesy of Sugarbacon
Sugarbacon
Sugarbacon
Pork chop at Sugarbacon restaurant in Dallas

New McKinney restaurant Sugarbacon, from industry veteran Johnny Carros and chef Jon Thompson, has an opening date: June 24. It will start with lunch and dinner and expand to brunch later this summer.

Carros, who was most recently general manager at Jasper's, partnered with Thompson (Samar, Stampede 66) to open the restaurant in the suburb's historic downtown. Thompson describes the menu as having simple ingredients elevated by an experienced chef, which in this case would be Thompson himself.

"We are staying away from complex sauces and layers and instead allowing the food itself to shine," he says in a release. The dish he identifies as a signature is pork chop with green chile hominy casserole. He vows that everything will be fresh, proclaiming that "the only things you will find in the freezer are our ice creams and ice cubes." But will the ice cubes be made in-house?

The cocktail program, executed by beverage director and bartender Sean Conner, will incorporate herbs grown onsite. Sugarbacon also will serve local beer and wines from a "global" list.

Design by Dana Foley of ID4 Studio capitalizes on the existing brick walls, with concrete floors, reclaimed oak and zinc panels. Artistic elements include steel, copper and gray subway tile. Windows, chairs, tables, doors and folding barn doors are custom-made by local artisans. A climate-controlled patio will provide year-round al fresco dining.

"This project is the culmination of many years of experience that led us to living out our dream today," Carros says.