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First there was Wendy's "Baconator," two quarter-pound burgers topped off with six strips of bacon. Hot 'n' juicy indeed.
Then J&D's smoky Bacon Salt, billed as delivering the flavor without the fat, the frying or the filthy kitchen, hit the shelves of Meijer, Jewel and other area grocery stores in September.
And this month, we saw the unveiling of breaded, deep-fried bacon -- dressed in country gravy -- at Risque Cafe in Lake View.
If we know anything about these strips of cured and smoked meat, it's this: Bacon is the new black.
It's a billion-dollar-a-year business and that's just retail sales alone.
At Risque Cafe, 3419 N. Clark, country-fried bacon ($6) is on the appetizer menu. Raw bacon strips are put in an egg wash, dredged in a heavily peppered flour and then deep fried in vegetable oil, says chef Andrew Niemeyer.
Then J&D's smoky Bacon Salt, billed as delivering the flavor without the fat, the frying or the filthy kitchen, hit the shelves of Meijer, Jewel and other area grocery stores in September.
And this month, we saw the unveiling of breaded, deep-fried bacon -- dressed in country gravy -- at Risque Cafe in Lake View.
If we know anything about these strips of cured and smoked meat, it's this: Bacon is the new black.
It's a billion-dollar-a-year business and that's just retail sales alone.
At Risque Cafe, 3419 N. Clark, country-fried bacon ($6) is on the appetizer menu. Raw bacon strips are put in an egg wash, dredged in a heavily peppered flour and then deep fried in vegetable oil, says chef Andrew Niemeyer.
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