The Sugarmill made its debut to great fanfare last month when Chef Troy Guard opened it with Chef Noah French alongside the premiere of Guard’s other new restaurant, Los Chingones. While Sugarmill is a smaller space with a small menu, the treats it serves pack a big punch. And the surprise? Not everything at Sugarmill is sweet.

The Sugarmill calls itself as a dessert lounge and features such delights as the Noahspere made from a hollow chocolate shell filled with candied walnuts, flourless chocolate cake, marshmallows and vanilla mascarpone cream dripped with hot caramel. Ok, you had us at chocolate.

The Apple Almond Tart features caramelized apple, almond cream, crème fraiche ice cream, brown sugar honey sauce and candied almonds. Another fine small bite is the Red Velvet Crème Brulee with red velvet cake, cream cheese crème brulee and 5-spice streusel.

And what goes great with dessert? Wine of course! The menu includes six whites, seven reds and four after dinner wines such as Donnafugata Ben Rye 2010, Ferreira Port Ruby and Tawny and NXNW Late Harvest Riesling.

As we hinted earlier, not everything at Sugarmill is sweet. For you salt lovers out there, the lounge offers a menu full of savory delights such as Roasted Mushroom Toast, Foie Gras Torchon, Beef Wellington and Warm Kale Dip with pepperoncini and proscuitto. All these yummies are served small plates style for sharing. Just to mix things up a bit, guests can enjoy these dishes with beers such as Avery White Rascal, Crazy Mountain Amber and, not straying too from away from the sweet, Ft. Collins Double Chocolate Stout. The Sugarmill signature cocktail is called Ladd & Co and uses Shebang white wine, Prosecco, Contratto Bianco and Evoo peach shrub.

So no matter one’s preference, sweet or savory, guests will find delicious bites and beverages at Sugarmill.

Sugarmill, 2461 Larimer Street, #101 (located directly right next door to Los Chingones), 303-297-3540