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During a walkthrough of the spaces that will soon open as Sugarmill (pictured) and Los Chingones, chef-owner Troy Guard disclosed that he has yet another project in the works. While Sugarmill (TAG pastry chef Noah French‘s ode to sweets) and Los Chingones (Guard’s take on casual, affordable Mexican), are slated to launch in late November, Guard is also working on a “modern steakhouse” that will open in the Centurylink building at 1801 California St. in February.
The restaurant will be a departure for Guard. “No Asian,” he says. “This is a different take on the steakhouse: It’s lighter, it’s fresher, it’s a progressive modern grill.” The still-unnamed spot will take its cues from steakhouses of yore and still serve traditional cuts of meat, but the 9,000 square-foot space will be decidedly modern and airy. It will be flanked by two-story windows, feature a living wall of plants, and have an open kitchen and a raw bar. In addition, the space will house a 5,000 bottle wine room and a wood-fired oven and grill for roasting meats and fish, cooking flatbreads, and perfecting “big boy” steaks. “It will be the kind of place that I want to go when I go out,” Guard says.
Stay tuned for the name and more details.
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