Former Stephan Pyles chef Jon Thompson, Chamberlain’s vet Johnny Carros to open Sugarbacon in McKinney in June
McKinney is about to get Sugarbaconed.
Former Stephan Pyles chef Jon Thompson (Stampede 66, Samar) and veteran frontman Johnny Carros (Chamberlain’s Steak & Chop House, Sullivan’s, Del Frisco’s Double Eagle Steak House) have partnered with a deep-pocketed investor to open a casual American bar and grill called Sugarbacon Proper Kitchen, housed in a former circa 1940s gas station in historic downtown McKinney.
The restaurant, whose signature Sugarbacon appetizer will be a cold-smoked then confited pork belly cubed, glazed with barbecue sauce and served with spicy bread-and-butter pickles, is slated to open the second week of June. The candied bacon also finds its way into other dishes, such as the $14 wagyu burger, made with an Empire Bakery bun and Local Yokel beef.
Thompson says Sugarbacon will be “in the style of New American cuisine with Texas undertones. Not Southern, not comfort food, but classics done in an approachable, casual way. I picked up flavors and cooking techniques from working with Stephan Pyles and, before that, Bradley Ogden in Las Vegas.”
Thompson says everything will be fresh and handmade: “The only thing in the freezer will be ice cream.”
Sugar bacon will seat 208 people, including 50 seats on the patio.
“There won’t be any Chicken Fried Steak, for example,” says Thompson. “We want light and fresh but very approachable for the community, which means sophisticated but not off the deep end. Everything will be recognizable. I hope to win customers over with well-executed classics” rather than cutting edge cooking.
The menu tops out at $28, including a dish Thompson is crazy about: a Berkshire pork chop brined, cold smoked, grilled then served with green chile hominy.
“It’s our answer to mac and cheese, but even better.”
Former Shinsei chef TJ Lengnick, slated to be the restaurant’s chef when we announced details in December, is no longer affiliated with the team.