We’ve been loyal members of the Bacon of the Month Club, on and off, for almost its entire ten-year history. When it started, the Grateful Palate, which operates the club, barely had a catalog. But now, thanks to the Great Bacon Bandwagon of 2007, not only does the club produce “A Field Guide to Bacon,” it has even recruited David Chang as a “pork ranger” and Danny Meyer as a “bacon ranger” to add their celebrity mugs to its already florid copy. (A typical quote: “Sweet, salty, lovely, delicate powerful like an iron fist in a velvet glove, the kind of bacon to write odes and sonnets about. Silk, silk, silk…”)
Esca chef David Pasternack will be right at home in the new Mets stadium come 2010, running a place called the Fish Shack. [Insatiable Critic]
Related: Hark! New Shake Shack to Open at Shea Stadium
Kim Severson just ruined our breakfast with a look at PETA’s "Got Pus?" campaign and the question of whether or not milk contains pus. Let's all share the nausea, shall we? [Diner’s Journal/NYT]
A Brooklyn pizza maker accused of gunning down a mobster was acquitted yesterday, but the case still reinforces those old mafia-in-cahoots-with-Italian-joints stereotypes. [NYDN]
Chelsea: Wondering which alcoholic beverage goes best with Halloween-themed Snickers? Head to Bottlerocket Sunday for a free wine and candy tasting from 2 p.m. to 6 p.m. [Grub Street]
Dumbo: The Treats Truck is hosting a Halloween party at the Pearl Street Triangle this Saturday from noon to 6 p.m. [Treats Truck]
East Village: Aaah, the uses for bacon: Double Down Saloon serves a house-infused bacon-vodka martini with a Slim Jim garnish. [Restaurant Girl]
Forest Hills: Trader Joe’s at 90-30 Metropolitan Avenue opens Friday at 9 a.m. [Super Vegan]
Midtown East: The Grand Central Oyster Bar is closed today after a "minor explosion" in the kitchen. [Eater]
Lure Fishbar is rarely on anyone’s list of the city’s top seafood restaurants, and we always wondered why not. Chef Josh Capon’s end-of-summer appetizer of scallops and slab bacon just reinforces Lure’s strengths. “Even at the worst catering event in the world, scallops and bacon are good. To me they’re just good eating,” the salty chef says. “Our version is nothing too froufrou. But it’s a good plate, with a little bit of everything, and you should try to see if you can get it all in one bite.” Done and done. As always, mouse over the different elements to see them described in the chef’s own words.
Despite our recent stance against all bacon-related products, which we continue to find too cute and not enough like actual bacon, we couldn’t help but sit up when we saw, on our own Best Bets, this bacon-flavored chocolate bar by Vosges. Normally, we would come down hard on such a thing, but (a) we hate to disagree with Best Bets and (b) it’s really good! We even singled it out for praise in our earlier post, so we’ll second the recommendation here.
Hog Heaven [Best Bets]
Earlier:Bacon Has Jumped the Shark
Having dismissed Bacon Salt as the final sign that America’s favorite breakfast meat had jumped the shark, we received this ironic action figure in the mail from Bacon Salt’s makers, along with handwritten “care instructions for Fonzie.” They describe three meals and a snack, each to be liberally doused with the seasoning and served to the plastic Fonz. We’ve now tried the stuff, by the way, and found it every bit as awful as we had imagined it would be. But the truth is, we like things that represent jumping the shark, from Sinatra’s version of “Both Sides Now” to the Burger King quad stacker. Bacon Salt may be bad, but at least it’s an interesting kind of bad.
Earlier: Bacon Has Jumped the Shark
The nation’s infatuation with bacon gets stronger every year, but now it may have gone too far. We were members of the Bacon of the Month club from way back. We too fell in love with the bacon-flavored chocolate promoted at the Fancy Food Show recently. We even hosted occasional bacon tastings, and just for good measure included everyone’s favorite breakfast meat in our recent Grub Street grilling video. But to say “everything should taste like bacon,” like the zealous producers of Bacon Salt do, is perhaps taking the obsession too far.