Johnny Carros, previously manager of Kent Rathbun’s Jasper’s, and chef Jon Thompson, most recently executive chef for Samar and Stampede 66 by Stephan Pyles, have partnered to create Sugarbacon Proper Kitchen.
“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 in an email. “The fresh ingredients that go into Sugarbacon’s menu are chosen for their quality and are never frozen. In fact, the only things you will find in the freezer are our ice creams and ice cubes.”
The restaurant is inspired by historic downtown McKinney and housed in a space which used to be a service station for more than 80 years. The menu offers home-style plates such as house-smoked Berkshire pork belly, ancho barbecue, spicy b+b pickles; grilled wild salmon with local pea succotash, lemon herb butter; and butterscotch banana pudding: butterscotch pudding, bananas foster, whipped mascarpone, shortbread.
Sugarbacon Proper Kitchen is located at 216 W. Virginia Street in McKinney’s historic downtown.
