This is the Sugarbacon, an appetizer with pork belly.

This is the Sugarbacon, an appetizer with pork belly.

Kevin Marple

The owners of a new downtown McKinney restaurant are smart: Name your place Sugarbacon Proper Kitchen and people are bound to want to try it.

The Bee Sting is a tequila-based cocktail with Cointreau, grapefruit juice, lime, agave and muddled jalapeño.

The Bee Sting is a tequila-based cocktail with Cointreau, grapefruit juice, lime, agave and muddled jalapeño.

Kevin Marple

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'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.

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

Sugarbacon Proper Kitchen

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.

Sugarbacon is housed in an old service shop. Hard to tell now.

Sugarbacon is housed in an old service shop. Hard to tell now.

Kevin Marple
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