Small plates such as calamari salad or pulled pork mini tacos spice social dining beneath arched ceilings & ambient lighting
Sugar Dining Den and Social Club
In 1997, Chef Hok Chin moved to New York City from Hong Kong, where he’d been in training with some of the city’s finest chefs since age 14. Though his culinary talents were already formidable, the ambitious young chef faced a hurdle he couldn’t simply spatula himself over: the English language. Undaunted, he headed back to work the humblest kitchen positions and scrabbled his way back to the top at establishments such as Tavern on the Green, The Mark Hotel, and most recently, La Caravelle. In 2010, the multinational gourmet teamed up with nightlife impresario Brian Rosenberg, and the duo’s new venture, Sugar Dining Den and Social Club, drove Joanne Starkey of the New York Times to rave, “The food is delicious—much better than it has to be—and the service is excellent.”
Something between a nightclub and a fine-dining establishment, Sugar immediately immerses its guests in a world of bright lights, pulsing beats, and an arrestingly modern architectural scheme that sets a decorative forest of tree branches beneath a looming vaulted ceiling. After a dinner of gourmet fusion cuisine, such as Pacific Rim skirt steak with green chili potatoes and hand-cut sweet potato fries with maple-chipotle barbecue sauce, the eating area transforms into a dance floor soundtracked by some of today’s most popular DJs. The cocktail list keeps the party rolling late into the night with charmingly titled offerings such as the Black and White Cookie and the Swedish Fish.
246 Voice Rd.
Carle Place, New York 11514