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Sugarmill Restaurant Review: Chef and restaurateur Troy Guard's empire just keeps on growing with the addition of Sugarmill, an epic shrine to sweets. The open kitchen, overseen by pastry chef Noah French, is a Noah's ark of house-baked cakes, cookies, French macarons, peanut butter parfaits, cupcakes, tarts and red velvet crème brûlée --- and that's just the beginning of French's edibles. Breakfast, lunch and dinner dishes are all served within the confines of the elegant space splashed with black-and-green Parisian wallpaper, and while breakfast is mostly a grand-and-go affair, lunch and dinner hours morph into full-fledged dining experiences that trumpet a swell of savory items. To wit: foie gras torchon paired with kumquat marmalade; short rib tortellini tangling with apple slices and butternut squash; and beef Wellington bolstered by a smear of mushroom duxelles. A small wine list, punctuated with several post-dinner sips and bubbles, is smartly curated and fairly priced.