Taste: In Search of … Bacon

Typically the cured or smoked belly of a pig, America’s favorite breakfast meat also lends itself to grown-up, dinnertime dishes.


Though a kosher nightmare, there’s something about the combination of bacon and scallops. We’re just glad the Oceanaire Seafood Room on Washington Square finally decided to unwrap the duo.


The dates at Chick’s Café & Wine Bar off South Street, stuffed with intense Valdeón cheese and all wrapped up in succulent Niman Ranch bacon, are a right-thinking start to any meal. Or just graze at the bar with a glass of Dehesa de Rubiales Olaia.


At Pottstown BYOB Funky Lil’ Kitchen, regulars ask for chef Michael Falcone’s house-cured, thick-cut, pan-seared bacon atop summer-perfect peach compote.

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