Bacon-Laden Dishes from Local Chefs
by gina mcnamee
Get your bacon fix with The Industry’s Stomachectomy.
Renowned chef Jose Garces has brought new life to traditional Spanish and Mediterranean dishes at this tapas bar. He has also perfected a lost art in the culinary world: an exciting brunch menu. Try the fresh asparagus complete with poached egg, smoked bacon, and marinated black truffles. 217-219 Chestnut St., 215-625-2450
This Queen Village spot lets its French title speak for itself (and its specialty): pig. A popular BYOB with a casual atmosphere, Cochon’s menu shines with strong flavors and quality ingredients. The stuffed Berkshire pork loin, complete with couscous, bacon, apples, pine nuts, and arugula, is topped with a cider reduction that deliciously ties each flavor together. 801 E. Passayunk Ave., 215-923-7675
Between great beer pairings and hearty dishes, The Industry has quickly become a South Philly favorite. The casual bar and eatery has made its mark in the form of a seafood BLT sandwich. The traditional dish gets spiced up with Nueske’s crispy slab bacon, and comes served on a rustic Italian loaf. 1401 E. Moyamensing Ave., 215-271-9500
Famous for its mouthwatering raw bar and fresh-from-the-ocean seafood dishes, the Oyster House is a favorite among Philadelphia males for business lunches and social gatherings. The clams casino offers a classic taste of land and sea, with roasted clams and bacon for a smoky treat. 1516 Sansom St., 215-567-7683
This New Jersey “boutique BYOB” incorporates modern elements with classic American cuisine. Take the apple bourbon bread pudding, for instance, whose crispy, maple-bacon brittle amps up the traditional dish. Head chef Bryan Groff, who began his career working front-of-house at age 15, has been serving up delicious, unexpected cuisine for years. 24 S. Haddon Ave., Haddonfield, NJ, 856-616-1520
Stephen Starr’s version of your typical East Coast seafood shack knows how to serve up breakfast and brunch the right way. Try Route 6’s take on a breakfast favorite, the Hangtown Fry, which comes complete with fried oysters, a kick of jalapeños, and, of course, perfectly cooked slabs of hearty bacon. 600 N. Broad St., 215-391-4600
Ever since its summer opening, this New York–based burger joint has been no stranger to the bacon-craving crowd. One of its most popular menu items, in fact, is its Smokeshack Burger, topped with applewood-smoked bacon and chopped cherry pepper, for a twist on the usual combo. 2000 Sansom St., 215-809-1742
Built in 1852, the Fairmount pub serves up a scrumptious version of the luxuriously creamy Italian favorite spaghetti carbonara. Black pepper, speck (smoked prosciutto, an equally delicious alternative to bacon), and fresh farm eggs combine in this dish by executive chef and Four Seasons alum Townsend Wentz. 529 N. 20th St., 215-854-0923
This diner-inspired Walnut Street eatery is oozing with masculine touches—exposed-brick wall, dark wood, and a mouthwatering, bacon-filled menu. Chef Matt Levin, known for his offbeat ingredients, combines classic flavors in the most unexpected way. The meat loaf (not your mother’s, that’s for sure) is served up with “smashed” potatoes, braised cipollini onions, and doused in bacon-ketchup marmalade. That’s right, liquid bacon. 929 Walnut St., 215-413-3600
PHOTOGRAPHY BY STEVE LEGATO
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