Dish Spotting: The Bacon Flight at BarBacon
Of all the single-concept spots that have popped up in recent years, BarBacon seems like the easiest sell of all. Because while biscuits, taquitos, and rice pudding are all perfectly delicious, none sports a catch-phrase quite as ubiquitous as “everything’s better with bacon.” Not that owner Peter Sherman takes the saying as mandate to go overboard, which is the very thing that elevates BarBacon beyond being a one-joke shtick. There are actually plenty of dishes not particularly well served by a blanket of salted pork, and Sherman’s menu is wisely confined to a lineup of tried-and-true hits…
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Fatty ‘Cue Manhattan
Fatty ‘Cue has a knack for bringing some unusual flavors together to create curiously killer combinations. There’s the Crispy Lamb Breast with Cantaloupe, the Dorade with Sugar Plums, and the Poached Chicken with Pickled Jalapeño. There’s a running theme here. Zak Pelaccio likes to marry some type of succulent meat with a bit of citrus, something sweet, or a little heat. One of our favorite pairings at Fatty ‘Cue is the Bacon and Clams, an ensemble of Manila clams, house-smoked bacon, pickled chili, and curry leaf, with a dose of ginger and shallots added at the end for good measure. Giving new meaning to Surf & Turf, it makes a compelling case for swapping out the steak and lobster for...
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Alta
If you’re looking for a quirky tapas bar, Alta is a no brainer. In true tapas style, the menu is devoted entirely to small plates, but they’re not limited to Spain. Alta’s menu is inspired by flavors from all over the world. There’s Fried Goat Cheese with lavender honey and Stuffed Grape Leaves filled with chicken confit and jasmine rice. They’ve even got a Pastrami Ravioli on the menu. But if there’s one dish at Altayou absolutely must order, it’s their Bacon Wrapped Dates and Olives. Of course, we’ve heard of bacon-wrapped dates before, but Bacon-Wrapped Olives? That’s a new one. Both the olives and dates are stuffed with almonds for a little added crunch then wrapped in super smoky bacon and served. It’s probably a good thing this dish is served as a small, shareable plate, because we could keep nibbling...
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Beauty & Essex
Chris Santos has always managed to walk a fine line between kitschy and cool, andBeauty & Essex is no exception. Just beyond the faux pawn shop is a super sexy, bi-level space with sixties decor, a two-story chandelier, and champagne flowing in the ladies room. A place this sexy ought to have sexy finger food. Santos rises to the occasion with grilled shisito peppers, roasted bone marrow and beet carpaccio. The Grilled Cheese, Smoked Bacon, and Tomato Soup Dumplings are a playful spin on the classic Grilled Cheese and Tomato Soup Combo. Except here everyone gets their own Chinese soup spoon, which comes with a crispy, cheesy dumpling, topped with bacon sprinkles, in a teeny pool of sweet tomato soup. Slurping is not only acceptable, it’s the most proper way to eat this comforting, sexy, and downright delicious...
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Traif
There’s something oddly endearing about this irreverently non-kosher restaurant, located smack in the middle of a Hasidic neighborhood in Williamsburg, Brooklyn. The cheeky name sets the tone for the menu, studded with pork and shellfish, but there’s one dish that we just can’t stop eating. And surprisingly, it’s on the dessert menu. We’ve heard that chef Jason Marcus knew from the start that he wanted a bacon-inspired dessert, but Bacon Doughnuts? That’s just genius. The light, buttermilk doughnuts are coated with a dulce de leche glaze, sprinkled with bacon bits, and served with a scoop of coffee ice cream on the side. The combination of the buttermilk, bacon, and coffee gives the dish a breakfast-for-dessert vibe, and we’re loving every last bite And what better way is there to end a meal than with some...
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Having your own forager may be a badge of honor nowadays, but Print was one of the first restaurants in the city to pioneer the trend. As a result, their menu is hyper seasonal and lined with locally grown, organic produce. With devotion to such high quality ingredients, that probably means their Maple Sticky Buns are somewhat good for you, right? Well, we’re going to keep telling ourselves that as we devour Print’s devilishly good baked goods. Pastry Chef Heather Carlucci-Rodriguez starts with a light and fluffy bun, adds crunchy bits of maple-glazed bacon, and finishes the whole thing off with a drizzle of maple-butter glaze. And remember, the bacon is from Mountain View Farm in upstate New York, in case you need to explain to your friends why you’re eating a second… or third sticky bun. But our guess is that they...
Read MoreCrif Dogs
There’s plenty of places (and corners) to grab a hot dog in New York, but none rival this funky hot dog stand on Saint Marks Place. Two childhood best friends started this place back in 2001 after going on a two-year tasting tour to sample some of the best hot dogs on the East Coast. The resulting menu features dogs, like the Philly Tubesteak (a lot like a Philly Cheesesteak) and the Garden State (wrapped in ham and covered with chopped pepperoncini, American cheese, and mustard), but our favorite is Crif’s Bacon-Wrapped Hot Dog. Get one Bacon-Wrapped Dog “Spicy Red Neck-style” with chili, cole slaw, and jalapeños or breakfast-style with melted cheese and a fried egg on top. Or you can keep it simple and get it with lettuce and tomato for a one-of-a-kind take on the BLT. No matter which...
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