Sugar addicts rejoice: Sugarmill is open and the variety promises to give enough reasons to return time and time again. Chef Troy Guard of TAG, TAG Raw, and TAG Burger Bar partnered with pastry chef Noah French to create a casual dessert lounge with chef's counter that will serve breakfast, lunch, and dinner, savory dishes and sweet ones alike.
The 1000 square foot space that can accommodate up to 28 guests was designed by Xan Creative. Contemporary and approachable, the interior features soft and interesting lighting fixtures, a mural of an old school sugar mill, as well as a unique vintage-inspired green and black wallpaper custom designed by Melissa Friday of Xan Creative . Guests can seat at the bar height community table, several tables set along brown leather banquettes or at the marble-topped chef's counter.
Walk into Sugarmill in the morning and you'll be greeted by a pastry case full of croissants, scones, muffins and more, complemented by a selection of savory items like quiches, breakfast burritos and more. The morning offerings, available to go or to enjoy in the dining area with counter service, are listed on a big chalk board.
At lunch, as well as dinner, table service is available. There is a range of staple salads and sandwiches like the S&M Chopped Salad and the Roasted Turkey Club, as well as more unique dishes like the Oven Roasted Sunchokes and the Warm Kale Dip. For those in a fancy mood, there is a Foie Gras Torchon served with kumquat marmalade.
The five desserts available at lunch double at dinner time and if you should certainly try the Citrus earlier in the day, you should not miss the Noahsphrere and the Chocolate Jasmine Bar at night. Desserts aside, the dinner menu offers many of the lunch dishes, but also richer options like the Beef Wellington and the Roasted Turkey Pot Pie.
An edited wine list along with several beers and bubbles are on the drink menu. There is one single cocktail offered, named Ladd & Co, after the first sugar mill in Hawaii. This drink combines white wine with prosecco, Contratto biano and peach shrub.
Sugar Mill will be open for breakfast, lunch and dinner Monday through Friday and dinner only on Saturday. Bonus: you can order your next birthday cake there; pastry chef Kelly McGeehan, who spent the last three years at D Bar with acclaimed chef Keegan Gerhart, is handling the restaurant's custom cake program.