A preview of Bacon Week October 14-21 at Restaurant 3.
There are two types of people in the world: Bacon lovers and those who should be. Executive Chef Brian Robinson, at Restaurant 3 is a firm believer in the foodie philosophy that, Everything tastes better with bacon. Back by popular demand, the Second Annual Week of Bacon goes from October 14-21. The entire week is chock-full of tastings, demonstrations, and bacon themed happy hours. I think bacon lovers will complain that it’s only a week. I was lucky enough to score a seat at the media preview dinner and had an opportunity to try each of the featured Bacon Week dishes.
Each day of Bacon Week, Restaurant 3 will offer a daily Bacon Happy Hour, (5-7 p.m.) where bar guests can feast on bacon bites, such as the honey glazed bacon on a stick and “Bacon Explosion” which is woven bacon strips stuffed with sausage and cheese, stuffed with more bacon, and then flash fried. No joke. It’s actually very flavorful and the small portion is designed to be a ‘taste’ so it doesn’t seem as indulgent. Sorry, I can’t say it’s guilt free, but you won’t regret it. The bacon on a stick seems simple compared to the other featured bacon dishes, yet it’s one of the most memorable. Robinson’s house-cured bacon with his own special rub is well worth the visit in itself.
To wash it all down, 3 will offer $3 craft beer draft specials. For the more astute, there are bacon-infused cocktails, such as the Bacon Bloody Mary and Bacon Martini. And before you declare your ‘Bro-mance’, it gets better. Chef Robinson will offer a chance to learn from the master during the bacon-curing demonstration and tasting that will be offered in the bar during happy hour from 4– 7 p.m.
Restaurant 3 will also offer its gut-busting 3 course Bacon Tasting Menu, priced at $33 per person. First Course options such as the Bacon Cheddar Soup, perfect for a brisk Fall evening or the ‘Wedge’, their version of the iceburg salad with Point Reyes Blue cheese, and of course, house-cured bacon bits are sure to prepare your appetite for the smoky goodness to come.
Second course options include the ‘Pork to the Third’ which is a perfect dish for the change of the season. Hearty and satisfying, enjoy a 10-12 ounce cider brined pork chop stuffed with bacon cornbread all wrapped in bacon with a side of fresh mashed potatoes. Or opt for the southern favorite with a twist: BBQ Shrimp and Grits with house-cured bacon, sauteed shrimp, and sweet and spicy barbecue sauce (see photo).
Make sure that you leave room for dessert. They’ve got Maple Bacon Ice Cream. Chef Robinson’s bacon studded waffle steals the show. It’s a perfect ending to a indulgent meal. Next time I’m going to ask if I can have the last course, first!
For more information: www.restaurantthree.com