Butter That Bacon
These Local Establishments Take Bacon to the Extreme
Deep fried, beer battered, hand dipped—bacon can't just be bacon any more.
Bacon might just be one of the most worshipped (and, some say, overhyped) ingredients ever, but we the people of Seattle keep ordering those BLTs and adding cured pork to everything we can for a $1 or more. There's bacon salt, bacon jam, Baconnaise, and bacon toothpaste. There’s even an unfortunate bacon bikini—yes, that's a real thing.
As Homer Simpson once said, “Butter that bacon.” And in recent weeks we've noticed some elaborate new arrivals on the bacon scene that seem to suggest that Seattle chefs are taking that to heart.
Some Random Bar
Here's a pretty random way to start a meal: applewood-smoked bacon dipped in milk chocolate and finished with cinnamon and sea salt. The recently opened bar in Belltown maintains strong relationships with farmers using local ingredients— like pork.
Lost Lake Cafe and Lounge
When you’re in the mood for chicken-fried steak, but you want something on the, ahem, lighter side try the bacon version with a pepper batter and a side of country sausage gravy. This mini coronary is only available during happy hour from 4 to 6pm. Lost Lake has a banging breakfast happy hour, too.
John Howie Steak
Making our list for the Five Most Decadent Appetizers in Seattle last year is the tempura-fried Kurobuta thick-cut bacon served with a maple samba dipping sauce. It’s available on the bar and the late night happy hour menu. And it’s delightful.
Sugar and Salt Kitchen
Because it totally makes sense to have more that one Homerisim in a piece about bacon, the Simpson paterfamilias also says: "Move over, eggs. Bacon just got a new best friend—fudge.” And that’s exactly what this local pastry company is doing. Find its products at The Swinery in West Seattle, or order online: amazing things like bacon caramels, bacon pecan brittle, and “Bacon Joys”—think a coconut macaroon dipped in dark chocolate, with you guessed it, bacon.
Jolly Roger Tap Room
You can beer batter just about anything, so it’s no surprise that this brewery serves its bacon that way. Chef Dave Miller uses the Islander Pale Ale with tempura and a little black pepper, then fries it up nice and crispy. It comes with a maple aioli for dipping.
There are not many places where you can actually use this (the last one, promise) Simpsons phrase: "Bacon that sausage." The deep-fried danger dog is exactly that. Danger dog-style is a wiener of your choosing wrapped in bacon, deep fried, and topped with a spicy chili sauce and sauteed onions.
(The above post includes four Simpsons references, 25 appearances of the word "bacon," and enough cholesterol to stop a Mack truck.)