Bacon Exploration

Earlier this year, I asked “Why, NY?” because I could not find and haven’t heard of anywhere in the city that makes bacon doughnuts. NY is filled with prized doughnut shops... the last place I expected to find them is at a fancy midtown restaurant. Atria’s butterscotch doughnuts aren’t your traditional breakfast donuts—which is kind of what I’m looking for—but this dessert looks just fantastic! Described by the Post: “Fresh thyme lends a savory touch to warm butterscotch-filled doughnuts as does smoky bacon ‘powder’ made from bacon drippings, salt and modified tapioca starch.” Yum, that’s what Bacon Salt should be made of!

The Post also has a list of places around the city to indulge in various and delicious forms of bacon. Many of the bacon treats I’ve already tried (PDT, Roni-Sue...) but some I have yet to visit. After Atria, at the top of my list is The Buttermilk Channel in Carroll Gardens for maple & bacon roasted almonds. Then The General Greene in Fort Greene for candied bacon!

Time to plan another night/weekend of research... Who’s coming?! (Obviously not Khary or Eric who couldn’t handle the last bacon exploration.)

Meatpaper: The Pig Issue

Issue 7 is out now!! Run out and get your copy today! Meatpaper is a fantastic magazine devoted to art and ideas about meat—and the latest issue is all about our favorite subject here in baconista land: the pig! According to Gothamist, there's an article on a new medical treatment called Bacon Therapy, a profile on Allen Benton of Benton’s Bacon (of PDT fame and highly recommended by Mr. Cutlets himself), and a comparison piece on vegan bacon (is that even necessary??).

I love that the editors of this meaty mag (Sasha Wizansky & Amy Standen) are both skinny gals. I have a feeling that if it were run by two slovenly dudes it wouldn't be nearly as tasty. Kudos on the very elegant aesthetic, ladies! I want that Meatpaper tote!

Thanks to Gristle for bringing this to my attention!!

A Bacon Filled Weekend

Friday night I had dinner at the Redhead in the East Village. I've heard good things about the food but really... I went for the bacon peanut brittle. It has a spiciness that overpowers the bacon flavor but overall I still say it's a great combination. Every thing’s better with bacon, right? Including the bacon cheese burger I ordered.

Several hours and several bars later, I ended up at the Double Down Saloon for their infamous bacon martini which did in fact come with a slim jim stirrer. Although I very much enjoyed it, I believe this was the drink that did me in. I don’t quite recall the rest of the night... 

With a massive hang over, I woke up Saturday afternoon and made my way over to The Farm on Adderly. Not even a huge side of bacon could get me out of my zombie-like state (damn you, Double Down!). What better way to deal with a bacon martini hang over than with more and more bacon? After a nice walk from Ditmas Park to Windsor Terrace, I stopped in at Hot Diggity Dog for a bacon and cheese dog. Finally I felt somewhat human again. Thanks to Lieh for taking the hot dog pics and for putting up with my pamphagous appetite for bacon!

Sunday should have been my day to rest but there was the Great Greenpoint Mac-Off which I was sure would involve bacon at some point. Unfortunately the 1st of 4 places ran out of their mac & cheese with bacon and the rest didn't include bacon. Stupid Greenpoint... 

Still hungry and disappointed, I headed over to the Smoke Joint in Fort Greene for something to satisfy my pork craving. There was no bacon here but I have never, ever had a hot dog as amazing as their black angus dog topped with pulled pork. Last month I had high hopes for the bacon wrapped, deep fried Chang Dog at PDT. What a let down... but the bacon was not a fault—Crif Dogs are really awful! Guess bacon doesn’t make everything better.

I’m telling...

I enjoy bacon. I enjoy bourbon. So when I heard of a bacon-infused bourbon, I was very eager to make a reservation at PDT (Please Don't Tell) to try their Benton's Old Fashioned. PDT is a speakeasy style bar accessed through a phone booth inside Crif Dogs in the East Village. Unfortunately, I could not get a reservation and we had to wait about an hour for seats at the bar. It was well worth the wait. Although I didn't get a strong sense of bacon-ness from the drink it was still a very well-made, tasty cocktail in a pleasant and uncrowded atmosphere. A good reason to go back: the PDT specialty dogs menu. More specifically, the Chang dog—a bacon wrapped, deep fried Crif dog topped with Momofuku kimchi. I'll make reservations in advance next time...