MBAT Summer 2012 : Page 22

Now IN AtlANtA faster than a grease fire, atlanta has crumbled to bacon’s many temptations. once a mere breakfast staple, bacon’s become a source of creative inspiration in the city’s chicest cocktail lounges, shops and kitchens. full-on festivals and hush-hush dining clubs are even being staged around those sizzling strips of pork. consider this a crisp sampling of the best bacon bites to be found around town—and in your mailbox. Hog Heaven What’s shakin’? Bacon! | By Jonathan Baker | Bacon of the Month Club The Pig Next Door 408.850.1407, thepignextdoor.com Like fine wine or cigars, bacon can become a well-cultivated habit, and one that is worthy of routine exploration. True aficionados should look no further than The Pig Next Door’s bacon of the month club . As a member, you receive one or two packages of artisan bacon by express mail monthly. They come from such heirloom brands as Berkshire, Tamworth and Durock. The only thing better than the anticipation of what cured meat adventure will arrive on your doorstep is the eating that takes place immediately afterward. Bacon Appetizer Leon’s Full Service 131 E. Ponce de Leon Ave., Decatur, 404.687.0500, leonsfullservice.com Sometimes bacon is so good it needs no other accompaniment except the glass it’s served in. Case in point: Bacon in a glass at Decatur’s standout gastropub, Leon’s Full Service. Hickory-smoked Benton’s bacon (you know, those ham gods from Tennessee) tastes so wonderfully smokey, you wonder what Leon’s might achieve if it served barbecue. If you’re a sweet-and-salty guy, upgrade your app with a side of housemade peanut butter dipping sauce. It’s slightly chunky and gently sweetened with honey. 22 | | Summer 2012 leon’S photo by lea bennett; bacon of month photo by Southern foodwayS alliance

Now In Atlanta Best Of

Jonathan Baker

Hog Heaven<br /> <br /> Faster than a grease fire, atlanta has crumbled to bacon’s many temptations. Once a mere breakfast staple, bacon’s become a source of creative inspiration in the city’s chicest cocktail lounges, shops and kitchens. Full-on festivals and hush-hush dining clubs are even being staged around those sizzling strips of pork. Consider this a crisp sampling of the best bacon bites to be found around town—and in your mailbox. <br /> <br /> Bacon Appetizer<br /> <br /> Leon’s Full Service<br /> <br /> 131 E. Ponce de Leon Ave., Decatur, 404. 687.0500, leonsfullservice.com Sometimes bacon is so good it needs no other accompaniment except the glass it’s served in. Case in point: Bacon in a glass at Decatur’s standout gastropub, Leon’s Full Service. Hickorysmoked Benton’s bacon (you know, those ham gods from Tennessee) tastes so wonderfully smokey, you wonder what Leon’s might achieve if it served barbecue. If you’re a sweet-andsalty guy, upgrade your app with a side of housemade peanut butter dipping sauce. It’s slightly chunky and gently sweetened with honey <br /> <br /> Bacon of the Month Club<br /> <br /> The Pig Next Door<br /> <br /> 408. 850.1407, thepignextdoor.com<br /> <br /> Like fine wine or cigars, bacon can become a well-cultivated habit, and one that is worthy of routine exploration. True aficionados should look no further than The Pig Next Door’s bacon of the month club. As a member, you receive one or two packages of artisan bacon by express mail monthly. They come from such heirloom brands as Berkshire, Tamworth and Durock. The only thing better than the anticipation of what cured meat adventure will arrive on your doorstep is the eating that takes place immediately afterward. <br /> <br /> Take-Home Bacon<br /> <br /> Pine Street Market<br /> <br /> 4A Pine St., Avondale<br /> Estates, 404.296.9672,<br /> pinestreetmarket.com<br /> <br /> Want a full slab of the bacon that made you do an “o” face at Farm Burger, or cured your hangover at Murphy’s brunch? Mystery solved. Pine Street Market, the old-school-meets-newschool butcher, meat purveyor and charcuterie champion of Avondale estates, happens to also provide the meat for quite a few of our city’s best restaurants. Visit the market and take home applewood smoked bacon, sourced from Georgia’s Gum Creek Farms. Dry-rubbed with maple and molasses, and placed in a wood cooker, it oozes with enough smokiness that it smells good even while still packaged. Now just imagine how good it smells coming out of a pan.<br /> <br /> Bacon Sweet<br /> <br /> Adam’s Apples<br /> <br /> 114 N. Avondale Road,<br /> Avondale Estates,<br /> 404.299.3434,<br /> adamsapplesonline.com<br /> <br /> Bacon dunked in chocolate and served on a stick? The Wonka-channeling geniuses at Adam’s Apples (currently celebrating its one-year anniversary) combine all three components into a carnival-style treat. It’s sinfully delicious and dangerously convenient. Bacon, baked in-house, gets speared and dipped into molten milk or dark mocha sauce before a final lacing of white chocolate seals the deal. It sounds weird, but it tastes awesome. And in case you needed a second man in your bacon-candy fantasy, its maple-bacon apple is what sweet dreams are made of.<br /> <br /> Bacon-ona- Stick<br /> <br /> D.B.A. Barbecue<br /> 1190 N. Highland<br /> Ave., 404.249.5000,<br /> dbabarbecue.com<br /> <br /> Gettin’ piggy with it? D. B.A. Barbecue in Virginia-Highland recently ratcheted up its beloved banana pudding. It’s now a ridiculously awesome new dessert named The elvis. Picture fluffy, frozen banana pudding layered with brown sugar and candied bacon stuck to the sides. These bacon puddin’ pops now occupy a place on the permanent dessert menu. As summer rolls on, look for a D.B.A. Puddin’ popsicle cart that will be stationed in different spots throughout the Virginia- Highland neighborhood.<br /> <br /> Bacon Cocktail<br /> <br /> Iberian Pig <br /> <br /> 121 Sycamore St., Decatur, 404.371.8800, iberianpigatl.com<br /> <br /> Forget everything you thought you knew about masculine cocktails. Made with bacon-infused rye, the Iberian Old Fashioned at the Iberian Pig is exactly what you’d expect from a restaurant that’s hopelessly devoted to all things swine. It tastes as if a traditional old Fashioned (whiskey, muddled orange, cherry, sugar cube, bitters) was anchored by a smokey-salty-fattymeaty splash of scotch. The smidgen of citrus from the orange peel on the back end makes it all too tempting to order another. You’ve been warned.

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