Sugarmill Menu

Sugarmill Restaurant Review:

Chef and restaurateur Troy Guard's empire continued to grow with Sugarmill, an epic shrine to sweets. The open kitchen, overseen by Ryan Witcher and his seasoned team of pastry chefs, is a wonderland of house-baked cakes, cookies, French macarons, peanut butter parfaits, cupcakes, tarts and red velvet crème brûlée --- and that's just the beginning of the 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 grab-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.