by Lauren Sloat - 260 Reviews - 86 List
In culinary times past, bacon was just bacon. You might order a couple of crispy strips at brunch or add them to a burger if you were feeling fancy. These days, bacon is showing up in unlikely (but very tasty) places in Washington, D.C.: donuts for breakfast, cake for dessert and even as an eye-opening cocktail. Blame America's obsession with bacon on pig-themed events such as Cochon555, the need to replace cupcakes as the ?next big thing,? or just our collective hunger for the delicious fatty substance that turns everything it touches into gold, but know this: Bacon, in all its forms, is everywhere. (Pictured: a bacon flight at Eola)
Updated: September 08, 2010
Just when you thought you knew bacon, comes the bacon flight at this Dupont restaurant's Sunday brunch. Choose three kinds of house-cured and smoked bacon (which here is actually more like a solid hunk of meat) from four pig breeds, including Duroc-Hampshire, Farmer's Cross, Ossabaw and Tamworth. Still not satisfied? Come back after dinner and try the bacon-seared poundcake for dessert.
For another take on bacon for dessert, try the bacon lollis at this farm-fresh Foggy Bottom restaurant. Find them on the small plates portion of the lunch and dinner menu--the Nuseske's bacon is candied with a cinnamon and brown sugar glaze.
Like the idea of a sweet bacon pairing but can't stomach the chocolate and pork combo? Order the freshly fried donuts during Sunday brunch at this Logan Circle restaurant, one of which is topped with toffee and--yup--bacon. Opt for the "boozy brunch," and get the donuts plus an entree, two cocktails and bottomless coffee.
Not content with bacon in solid form? Try the Jamesey's Breakfast cocktail at this Penn Quarter restaurant, better known for its wine list than its pork-flavored drinks. Nonetheless, making the bacon-infused Scotch for this savory drink is a science perfected by bar manager Adam Bernbach, who also adds molasses syrup, lemon juice, and Grand Marnier into the mix.