Sugarbacon Proper Kitchen has just debuted at the old Dixie House. This makes for a fitting home to serve Sugarbacon’s namesake smoked pork belly dish and housemade tater tots.
Chef Jon Thompson opened Sugarbacon in McKinney back in 2015, but he’s since departed to pursue other culinary ventures. Former Hibiscus executive chef Jason Ferraro took over as corporate chef for the concept earlier this summer, and helped revamp the menu ahead of the expansion into Lakewood.
The menu is identical to the offerings at the McKinney location, and I wouldn’t change a thing. Dishes like smoked Berkshire pork chops with green chile hominy casserole and the eponymous barbecue-sauced pork belly are standouts. Definitely start with the Sugarbacon slides as an appetizer. And if nothing on the menu is crying out to be ordered? Go for a burger. Thick and juicy on its good, shiny bun, the Wagyu patty arrived spot-on medium rare, slap-happy with bread-and-butter pickles and handsomely dressed with melted cheddar and hey — sliced sugarbacon! It’s one of the best burgers around.
The drink menu of signature cocktails, wines and local craft beers on tap accompany the Texas-inspired eats at this genteel, patio-decked spot.
