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Bacon Dishes We'll Miss from Five Metro Phoenix Restaurants That Do Bacon Right (Assuming the Bacon-Apocalypse Really is Coming, God Forbid)

Pork belly appetizer at Davanti Enoteca
Pork belly appetizer at Davanti Enoteca
Nikki Buchanan

Got a freezer? Like, a big one? If so, you might want to stock up on bacon and other pig products pronto before the world-wide shortage on all things porcine hits your wallet.

See also: - Global Bacon Shortage - S'Mores Smackdown: Frank & Albert's vs. Beckett's Table

Bad enough that it'll cost an arm and a leg just to set a couple of strips of cured and salted pork belly next to your morning eggs. But what happens when our favorite restaurant dishes, accented with crispy bacon-y goodness, start costing a small fortune?

Here are a few of the bacon-centric specialties I don't ever want to live without:

Tempura bacon with foie gras, brioche toast, poached egg and bernaise at Crush Lounge
Tempura bacon with foie gras, brioche toast, poached egg and bernaise at Crush Lounge
Buchanan

Christopher's Restaurant/Crush Lounge 2502 E. Camelback Road, Biltmore Fashion Park, Phoenix, 602-522-2344, www.christophersaz.com

At the moment, there's no shortage of bacon at Christopher's. But that's not surprising, given that this is a modern French restaurant and the French unabashedly love bacon (or lardons, the term used when it's diced, blanched and fried). At Christopher's you'll find lardons in a classic frisee salad with poached egg, as well as in an Alsatian tart. But the expression of bacon you won't want to miss -- the dish that should be served with a defibrillator -- is offered at Crush Lounge (the moody adjacent bar) and it is as deliciously bad for you as anything Elvis ever dreamed up in his drug-demented little head. Get this: silky foie gras au torchon (think meat-butter) with poached egg, brioche toast, a few sunny dollops of Bearnaise and deep-fried tempura bacon ($14). You might live longer on the Paleo diet but then what's the point of living without bacon? And foie? And bearnaise?

Zinc Bistro 15034 N. Scottsdale Road, Scottsdale, 480-603-0922, www.zincbistroaz.com

Chef Matt Carter clearly loves bacon and its first cousin pork belly (which is simply unsalted and uncured bacon cut a bit thicker). Both are found all over the menus at both Zinc and The House, which recently opened in Old Town. But the dish that makes a breathtaking poem of pork is currently on the menu at Zinc, and it goes something like this: bacon-wrapped pork tenderloin with sauce hydro-miel (think caramelized mirepoix, foamed honey, demi, butter and macerated prunes), sided with popcorn cabbage, which contains lardons and rich elephant garlic crema, made with condensed milk). The dish costs $32, and I don't care if it costs $100. I want it. Often.



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