Paladar Latin Kitchen & Run Bar's Cob-Smoked Bacon
These slices ($4.95) are smoked with dried corncobs to create a balance between sweet and salty. "Versus woodchip smoking, it imparts more of a sweet flavor because you've got all the sugars in the corn that, as they burn off, create a sweet smoke," says executive chef Michael Slater. Sat. and Sun. 11 a.m.-3 p.m., 28601 Chagrin Blvd., Suite 900, Woodmere, 216-896-9020, paladarlatinkitchen.com
Soho Kitchen and Bar's Bourbon-Glazed Bacon
Nolan Konkoski isn't from the South, but that hasn't stopped the chef and co-owner of Soho Kitchen and Bar from embracing bourbon and pork. He drizzles thick-cut bacon ($5) with a glaze of bourbon, brown sugar and molasses. "It's got a good thick, sweet, oozy, spicy kick to it," he says. Sat. and Sun. 11 a.m.-2 p.m., 1889 W. 25th St., Cleveland, 216-298-9090, sohocleveland.com
West Side Market Cafe's Spicy Bacon
thick slabs of porcine goodness ($4) are cooked to crispy perfection then finished with a glaze of buckwheat honey, molasses and Sriracha. "We put it on the flattop, flip it halfway through. That's when we'll apply the spicy glaze, and just let it molt into the bacon," says general manager Clay Kosokar. "In the kitchen, the nickname for it is the molted hog." Sun. 8 a.m.-3 p.m., 1979 W. 25th St., Cleveland, 216-579-6800, westsidemarketcafe.com
