Few words evoke excitement in our palates than ‘bacon’ and ‘bar’. Both incite feelings of indulging in excess, to a point where we reach an elevated state. Pork drunk, whiskey drunk. To-may-toh, to-mah-toh.
Now imagine the substantial mind f*ck that happens when both are combined. Yes friends, a bacon bar does exist. And it can be found within the Saint Marc’s restaurant in Huntington Beach, CA. I use the term restaurant quite loosely in all manner of respect here, because Saint Marc’s is more like a special dining experience. We’ll get to that in a moment.
Now, who’s got two thumbs and stepped foot in this seemingly mythical bacon bar to satiate my tastebuds in blissful amounts of cured pork belly? This guy.
The dream’s fulfillment began with a sampling of the other dishes on the menu aside from the dizzying varieties of bacon. Mouth-watering temptations in the form of some deviled eggs, a killer B.L.A.T. sandwich, bacon-wrapped water chestnuts and a habanero jack and habanero bacon grilled cheese sandwich aptly titled “The Sun Devil” were some features in a stacked bacon-centric menu.
But now, the main event: all kinds of flavors and varieties of swine candy that run a flavorful gamut of garlic parmesan, paprika slanina, peppered country, maple, English-style, habanero, coffee-rubbed and a life-changing apple pie bacon. The goods are sold by the slice, which can be ordered via iPad for additional cool points and are served in individual sleeves so you can snack on your porky treats on the go.
The concept of a bacon bar within Sant Marc’s was the brainchild of a seasoned culinary team made up of vice president Frank Belosic, chief executive officer Mac Gregory and executive chef Jay Boginske. These gentlemen are the brilliant minds behind bacon bar and the whole Saint Marc restaurant, which also includes a cafe, bakery and cheese affinage; all of which add up to the aforementioned special dining experience under one roof.