Located in historic downtown McKinney, Sugarbacon Proper Kitchen has made it’s mark. Chef Jon Thompson (most recently Samar and Stampede 66) & restaurant veteran Johnny Caros (most recently Kent Rathbun’s Jasper’s restaurant) has filled downtown Mckinney’s need for a delicious upscale casual eatery in the area. I love the downtown Mckinney area and was so excited to hear about Sugarbacon Proper Kitchen making their mark in the thriving downtown square. I wanted to give it a try and see what Sugarbacon was all about. First things first, you can’t dine at Sugarbacon without trying their signature dish, sugarbacon. Curious exactly what sugarbacon exactly is? In simple form, it’s bacon. In foodie talk, it’s house-smoked berkshire pork belly with ancho bbq placed on spicy bread and butter pickles. No matter how it’s described, it still sounds good right?
Trust me when I say, this is one dish you don’t want to miss out on. The menu has a variety of items and I wanted to try it all which is why I know I’ll be visiting again soon. Anytime I’m at a restaurant, my ‘go-to meal’ is usually salmon. In my opinion, there is nothing better than a salmon cooked perfectly with a hint of spice. The grilled wild salmon at Sugarbacon was flavored with lemon herb butter and served on top of a local pea succotash. Not only was the salmon seasoned properly, it was cooked perfectly – not too well done, not too raw. Another item on my list of must try’s is a good burger. Our waiter said that he highly recommended the burger and I knew instantly that I had to give it a try. There are many components that make this burger amazing – the meat is from Yocal Local, there is a hefty amount of sugar bacon and the bread and butter pickles are homemade. Now add all of that together and you get one of the best burgers in the Dallas area. I can’t go without mentioning the homemade fries. I made the waiter take the plate away because I couldn’t stop eating them. If you don’t end up ordering a meal that comes with the fries, do your self a favor and order a side of them.
If you’re from the South, you know all about shrimp and grits. It’s a staple but I’ve had a hard time finding restaurants that do it right. Sugarbacon’s grits had the perfect texture and consistency that I haven’t tasted from any other Dallas restaurant. It was the perfect combination with shrimp AND sugarbacon. I’ve decided that I need to start adding sugarbacon to all my meals. It’s that good. I could taste the difference in Sugarbacon’s food compared to many others in the area. “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. The fresh ingredients that go into Sugarbacon’s menu are chosen for their quality and are never frozen. Chef Thompson continues, “In fact, the only things you will find in the freezer are our ice creams and ice cubes.”
Dining at Sugarbacon Proper Kitchen is worth the trip to Mckinney. Make a night of it and explore everything downtown Mckinney has to offer. It’s a great area and fun place to venture through. Let me know what your favorite meal is from Sugarbacon. I’m making a list of items to try for my next visit!