Bacon for breakfast is a given. But for die-hard devotees of the morning staple, limiting consumption of the crispy strips once a day sometimes isn’t enough. Bull & Bird Steakhouse swoops in with its thick-cut Duroc bacon appetizer ($14), an evening specialty that will make you rethink how and when you eat the meaty slabs.
Executive chef Kevin Foley sampled 15 different types of bacon before settling on the Duroc variety, an applewood-smoked option known for its full flavor. Foley slow-roasts whole slabs of bacon for three hours at a low temperature before chilling them for another three hours to render the fat.
After being sliced into thick strips, the meat gets crisped in the oven. Right before serving, Foley layers on a tangy glaze of apple cider vinegar, brown sugar and black pepper. The results are better than anything we can whip up on a Sunday morning. “When you eat the bacon, the fat kind of just dissolves,” he says. “It’s really good.” 87 West St., Chagrin Falls, 440-528-3180, bullandbirdsteakhouse.com
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Best Of CLE: Bacon For Dinner
Bull & Bird Steakhouse understands the one unshakable truth in life: bacon is good anytime, anywhere and with anything.
