Here’s What’s Shakin’ at BarBacon

Bacon represents salt, fat, and smoke, and all three of those things need to be in something you want to taste

Essentially everything goes well with bacon, and BarBacon in the Union Square neighborhood of New York City is proof of that.

Peter Sherman, the chef and owner of BarBacon, was inspired to open the restaurant as he noticed the food industry was having success with individual food themes at the time. And bacon represents salt, fat, and smoke, and all three of those things need to be in something you want to taste.

Sherman’s cookbook, “The Bacon Bible,” features all kinds of bacon; applewood smoked bacon, barbecue bacon, smoked porchetta, lamb, and kentucky fried bacon. The latter of which he showed NBC how to make.

“It’s about introducing people to new ways of eating bacon. It’s not just at breakfast on the side of your eggs,” Sherman said.

At his restaurants, you can eat bacon with tacos, salad, sandwiches, and alcoholic drinks. Go get your bacon today!

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