CATEGORIES

Departments

FEATURES

What’s In Store? - Daiki Suzuki

By Andrew Craig
Daiki Suzuki of Engineered Garments

Photo: Rose Callahan

Despite being a native of Japan, Daiki Suzuki is the designer behind some the best Americana-inspired clothes out there today. After some years in America as a buyer, Suzuki founded…

 Read More

What’s In Store? - Eunice Lee

By Andrew Craig
Eunice Lee in front of her Nolita shop.

Photo: Rose Callahan

Since its conception in 2000, UNIS has developed into a mainstay of classic and understated design in the menswear scene. The label’s oxfords, chinos, t-shirts, and jackets –…

 Read More

What’s In Store? - Todd Snyder

By Andrew Craig
Todd Snyder in his showroom.

Photo: Rose Callahan

After years of designing for American menswear stalwarts Ralph Lauren, Gap, and J.Crew, Todd Snyder’s breakout F/W ’11 collection somehow managed to feel both fresh and satisfyingly classic….

 Read More

TOURS : FOOD

The Bacon Tour

By David Tez

Published July 12, 2008

IMAGES  |  MAP

Photo: Staff

Frankies Spuntino

Photo: Staff

Frankies Spuntino

Frankies's BLT

Photo: Staff

Frankies's BLT

Egg's candied bacon with biscuits & gravy

Photo: Staff

Egg's candied bacon with biscuits & gravy

Spotted Pig

Photo: Staff

Spotted Pig

Previous1 of 5Next

From time to time, The Scout will feature interborough food tours designed as culinary and geographic explorations of our fair city. Each has been field tested, in a single day, by Scouts. We begin with a tribute to a substance that may be the most delicious among carnivores’ dreams. In fact, if you speak to enough vegetarians, inquiring what they miss most from the days when they permitted themselves the sins of the flesh, you will find that one response outnumbers all others: bacon. This multidimensional pork cut delights the palette as it variously manifests smoke, rich fat, meaty texture, and slightly burnt crisp. New York’s purveyors put it to many joyous uses.

Candied bacon with biscuits & gravy

Photo: Staff

Candied bacon with biscuits & gravy

The narrow interior of Egg

Photo: Staff

The narrow interior of Egg

Previous1 of 2Next

Photo: Staff

Dumont Burger's mac & cheese

Photo: Staff

Dumont Burger's mac & cheese

Photo: Staff

Previous1 of 3Next

Photo: Staff

Photo: Staff

Photo: Staff

Photo: Staff

Previous1 of 4Next
Order your bbq by the pound

Photo: Staff

Order your bbq by the pound

The well stocked bar

Photo: Staff

The well stocked bar

Previous1 of 2Next

Photo: Staff

Photo: Staff

Previous1 of 2Next

Photo: Staff

Egg

135 N 5th St.
Brooklyn, NY 11211

This delightful spot started as a breakfast-only venue, but has expanded to feed Williamsburg’s denizens three squares. Its morning magic is captured by its fanciful recipe for candied bacon. While the specifics of the transformation are hidden from view and known only to the alchemists of Egg’s kitchen, the resulting plate’s bacon strips each have a sweet lacquer that lifts the most important meal of the day to a new level.

Next »

Dumont Burger

314 Bedford Ave.
Brooklyn, NY 11211

dumontrestaurant.com

While bacon might be considered an extra indulgence on the average burger, for this tour, we like to imagine you ordering bacon on brioche and requesting that the slightly surly barman add an 8 ounce beef patty, bibb lettuce, tomato, shaved red onion, and house made pickles. No cheese? That’s right, you’re holding out for the $14, worth-every-penny, mac and cheese – radiatore pasta, cheddar, gruyere, and, wait for it… bacon. Bring a dairy-loving friend because it’s a big tureen of goodness.

« Previous | Next »

Frankies 457 Sputino

457 Court St,
Brooklyn, NY 11215

frankiesspuntino.com

Sometimes, less is more. Frankies starts with Sullivan Street Bakery flatbread and adds only the three ingredients that correspond to sandwich culture’s most famous acronym: bacon, lettuce, and tomato. The chef clearly scours the region for the very best exemplars of B, L, and T: the lettuce is lush, the tomato slices sing with fresh flavor, and the bacon has been cooked to the Platonicly ideal balance of flex and crunch. However, it is only as the tastes combine in the mouth the full wonder emerges. With a hint of mayo, Frankies’s BLT is a stunning accomplishment.

« Previous | Next »

Fette Sau

354 Metropolitan Ave.
Brooklyn, NY 11211

The long communal tables of Brooklyn’s best barbecue joint are usually awash in piles of smoked meat of all kinds, so it might take some cunning to locate the richest treat of all among the varieties of ribs, brisket, and other animal parts. If you look hard enough, you’ll find what you seek – a cut that resembles nothing so much as chalkboard eraser. Under the blackened exterior is the incredibly intense experience known as pork belly bacon barbecue. It’s best washed down with one of the dozens of specialty bourbons poured at the bar.

« Previous | Next »

Spotted Pig

314 w 11th St.
New York, NY 10014

thespottedpig.com

If the word’s right there in the venue’s name, you walk in expecting porkalicious celebration. You won’t be disappointed. Bacon becomes the ultimate finger food, “Devils on Horseback,” when wrapped around tea-soaked prunes speared with pear. Savory-sweet carries the day! You are on your own to figure out which New York eateries serve bacon wrapped oysters – “Angels on Horseback.”

« Previous | Next »

Double Down Saloon

14 Ave A
New York, NY 10009

doubledownsaloon.com

A bin of NYC condoms next to the pool table and fetish porn on the TVs sets the stage for a low-brow, decadent drink that makes Cristal seem quaint. If you look at the right end of the bar, you can see strips of bacon bathing in and infusing a bottle of vodka. The bacon martini is a cocktail that flirts between genius and disgust – a Roman orgy in a glass. The garnish is that convenience store favorite, the Slim Jim™, which adds an overpowering aroma to the proceedings. The drink redefines the concept of an acquired taste. By the time you’ve made it here and downed one or five of these babies, we trust you’re baconed up, tipsy, and ready to ride the bar’s free mechanical horse. Giddyup!

« Previous

COMMENTS

porter
said at 11am
October 14, 2008

Yes! A few great places. . . Love 'em all!!

Grace Danico
said at 4pm
October 16, 2008

Fette Sau is a carnivore's paradise with the most tender and savory slices of meat!

Victoria
said at 11pm
August 19, 2009

yes, now to figure out how to make friends and get my name to the top of Egg's wait list...
;)

Your Name

Email Address

Add Comment