sugarbacon proper kitchen - mckinney

farm to table menu, well prepared foods and great service. my first visit there was april 30. about a 30 minute wait at 6:30 pm (not unreasonable). quite popular as the evening unfolds. would highly recommend.

disappointing! i'd been there one other time and the food was excellent. i recommended this restaurant to a group of friends for a birthday celebration. i ordered a salad with steak. the steak was very tough and i told our waiter who replaced it with a chicken breast. i guess i assumed they would either discount or write my lunch off like other fine restaurants do. they did not. i will not return to this restaurant or recommend it to my acquaintances.

so glad to finally more chef inspired restaurants in the square. we live in west mckinney are tired of having to drive down to legacy or uptown. we've been a few times but most recently on v day and i'm glad i had reserved a table. the entire back of the menu is wine with a surprising amount available by the glass. there's always a specials board above the kitchen (several uptown spots do this also) with a daily something. highly recommended.

worst night ever manager gave our special night to someone else they even called me to make sure we were going to be their for valentines dinner and still screwed it up i do not remember that i have been so embarrassed in my life i tryed to make this a special night for us i do not recommend this place at all the manager needs to be fired for sure i will never be back and i will tell everyone i know on how much they made a good night the worst so to the manager on duty

this is a tough one for me. much like seasons 52 and other similar establishments, i really like the idea of sugarbacon. local and creative cuisine in a cool atmosphere. this place has the atmosphere - i love the bar area, the decor and feel of the restaurant is awesome. the waitstaff is outstanding. where i personally struggle is with the food choices. i felt like i had to settle on what i didn't want the least, as opposed to deciding on what i wanted the most. it's a limited menu of somewhat eclectic items, which becomes more limited if burgers and sandwiches are not considered dinner items - which for me is the case.

so i went for the wagyu filet special. the meat quality was great, but was way over spiced. it was so salty i'm pretty certain my blood pressure was spiking. the sides were fine.

so it's like this. i might go back because i like the restaurant. i'll struggle through the food selection. i'll leave happy with the experience but unsatisfied with the meal.

does that make sense? i can't decide.

excellent meal all around and in a word ... yum

jarrod was our waiter for both meals and his professionalism was top notch.

both dinner last night (beer braised short ribs) and brunch today (proper breakfast) were excellent.

we finished off last night with the apple crisp and began today's excursion with the house-made tater tots and both proved to be excellent accompaniment to the meal.

service was spot on and sugarbacon ran like a well oiled machine belying their age.

their chef is to be commended for creating a menu that is unique and tasty.

we will be back.

we loved the drinks we had, the sugar bacon appetizer was good but to much bbq sauce in my opinion. i had the steak and tators and i would say this was one of the best steaks i've had in a while. it was grilled perfectly and the warm potato salad was tangy and tasty. my wife had the wagyu burger which was extremely tasty as well, i loved the fact that you could actually taste the beef and the hand cut fries were perfectly fried crisp on the outside and soft on the inside. the banana budding for dessert was very good but the portion size was extremely small for the price. we would definitely go back.

there are some restaurants that have such catchy names that they seem to draw you to them. sugarbacon proper kitchen, in downtown mckinney, is one of those restaurants. what is there not to love about sugar and bacon? i think bacon is so amazing that it should be it's own food group! foodies in collin county and particularly those in mckinney, have eagerly awaited this restaurant's opening. this brainchild of former jasper's gm johnny carros and jon thompson, former executive chef at stampede 66, opened it's doors to the public in late june.