Over these last six years, we’ve seen a lot of bacon come and a lot of bacon go. There have been dishes that amazed us with their technical prowess and nuanced complexity. There have been dishes that moved us with their simplicity and soul. Every year, we’ve seen dishes that fulfilled that crazy dream we had when we first conceived of our little festival – that we could create a place where creativity rules, a place where a narrow focus on bacon makes possible an expansive vision of goodness, a place where bacon creates community.
This year’s menu represents a culmination of sorts. More than 160 great chefs from Chicago and beyond have taken the raw material of bacon and transformed it into something unique and delicious. Below, the menu is reproduced in words; but words are a pale shadow of experience.
If you have tickets to Baconfest, we look forward to seeing you; we know you’ll love seeing these words come to life.
If you don’t have tickets to Baconfest, consider visiting some of the restaurants that have joined our Bacon Month Charity Dine-Around – 34 spots are making available a bacon-dish as a special and donating a portion of the proceeds to our charity partner, the Greater Chicago Food Depository. You’ve still got a few weeks to check them out!
In the meantime, enjoy the menu! Let us know what you think.
| FRIDAY DINNER | |
| ACRE – Michael Lathrop | BLT Sausage – made with bacon, sundried tomatoes and arugula |
| THE BAD APPLE – Craig Fass | Baconnoli – bacon, banana, and Bellwether Jersey Cow ricotta filled canolli, bacon peanut caramel and powdered bacon sugar |
| BOTTLEFORK – Kevin Hickey | Ground Bacon Burger – vermilion blue cheese, special sauce, shoestring potatoes |
| BRISTOL/BALENA – Chris Pandel | Bacon Cereal – with maple cereal milk |
| CHICAGO CUPCAKE – Brendan Bolger | Pig in a Pen – maple cupcake, chunked bacon throughout, maple Italian buttercream, topped with candied bacon |
| CHICAGO-365 HOSPITALITY – Erin Wishon | Beer & Bacon Parfait – Guinness stout panna cotta, Guinness caramel, candied bacon rim, bacon garnish & Bacon Confit Tacos – bacon hash pancake, chevre, bacon confit, blood orange crème fraiche, red pepper jelly and candied jalapeno |
| COMMONWEALTH TAVERN – Graeme Glass | Pork Jowl and Bacon – Pork Jowl, bacon, red eye and szechwan |
| deca RESTAURANT + BAR at the Ritz Carlton – Jon Hudak | Gougere Bacon Sliders with Pickled Ramps – baked cheese choux puff served with cured Nueske’s pork belly and pickled ramps |
| EDZO’S BURGER SHOP – Eddie Lakin | Bacon Baklava |
| ELLY’S PANCAKE HOUSE | Bacon Croissant |
| ENDGRAIN – Michael Pearlman | Bacon Cured Lake Trout – smoked tomato-bacon vinaigrette, shallots, bacon-caraway cracker |
| FLO AND SANTOS – Mark Rimkus | Bourbon County Barrel Aged Pork Sliders & Bourbon County Bacon Coconut Macaroons |
| FORK – Timothy Cottini | Wake’n’Bacon – a shot and snack: Sloe Screw-OJ: sloe gin & bacon-infused vodka & Bacon Quiche: bacon crust with a basil custard & petite bacon & radish salad |
| FREESTYLE FOOD + DRINK – Ariel Bagadiong | Freestyle Wedge Salad – braised applewood pork belly with iceberg lettuce pickled shallot and japanese herb dressing |
| FRONTIER – Brian Jupiter | Creole Shrimp & Bacon Etoufee |
| GINGERSNAP SWEETS & SUCH – Jen Templeton | Bacon Nougat candy with pecans and other assorted bacon candies |
| HENRI – Chris Gawronski | Zampone – smoked pork hock galatine |
| HOMESTEAD – Chris “Chip” Davies | Pig Head Croquette – with salsa verde, ramps, pickled carrot hot sauce |
| HONEY BUTTER FRIED CHICKEN – Christine Cikowski & Josh Kulp | Bacon fat biscuits and gravy with bacon rillettes and pickled mustard seeds. |
| HOWELLS & HOOD – Scott Walton | Pork Belly Reuben – corned pork belly, bacon-braised cabbage, bacon fat 1000 island dressing, sweet swiss, pumpernickel |
| HUBBARD INN – Bob Zrenner | Bacon Consomme |
| iNG RESTAURANT – Homaro Cantu and Tim Havidic | Pork Belly Estouffade – with white bean celery root, zucchini and IPA |
| INSPIRATION KITCHENS UPTOWN – Noel Schroeder | Bacon and Bourbon Apple Tart – with Chantilly cream and candied bacon |
| ITALIAN VILLAGE RESTAURANTS – David Jahnke | Baked Lasagne Carbonara – pasta sheets layered with Nueske’s bacon Bolognese, bechamel and parmesan cheese topped with Nueske’s bacon Carbonara and fresh peas |
| J.P. GRAZIANO GROCERY COMPANY – Jim Graziano with Ben Roche | Bacon Ice Cream Sandwich |
| JAKE MELNICK’S CORNER TAP – Ryan Kikkert | Bacon & Beer Cheese Soup – Nueske’s bacon, Metropolitan Krankshaft, Carr Valley Cheddar, liquid bacon popcorn, pretzel spoon |
| JORDAN’S FOOD OF DISTINCTION – Jordan Spritz | Lobster Cappuccino – applewood smoked bacon scented South African lobster bisque with organic baby leeks and chive oil |
| KANELA CAFE – Nick Curtis | Chocolate Bacon Waffle – crispy bacon-infused waffle, chocolate, salted caramel & bourbon maple |
| LA TABERNA TAPAS – Enrique Cortes | Bacon-Wrapped Dates – stuffed with chistorra in a sherry Solera reduction |
| LITTLE MARKET BRASSERIE – Eric Jorgensen | Old Grand Dad cured bacon, mustard mole, corn nuts, cured onions |
| MERCADITO – Patricio Sandoval | Tocino Guacamole – bacon, corn, habanero, crispy hominy, pico de gallo |
| MERCAT A LA PLANXA – Cory Morris | Ajo Blanco con Tocino – Ajo Blanco panna cotta with bacon marmalade and chicharone Puppy Chow |
| MICHAEL JORDAN’S STEAKHOUSE – James O’Donnell | Caramelized Bacon with Clams Casino Broth – Calabrian chiles and bacon fat bread crumbs |
| MITY NICE BAR & GRILL – John Chiakulas | Pepper Bacon Wrapped Pork Belly – Maple and beer brined pork belly with jalapeno bacon jam served on a bacon and cheddar shortbread cracker |
| OLD TOWN POUR HOUSE – Paul Katz | Ace Pear Cider Braised Pork Belly – smoked tomato relish, bacon cream, pickled habanero |
| OSTERIA VIA STATO – David DiGregorio | Nueske’s Black Pepper Bacon Risotto – with Raschera cheese and leeks |
| PERENNIAL VIRANT – Paul Virant | Inglorious Brioche – bacon brioche, bacon sausage, house mustard, ramp-kraut |
| PHIL STEFANI’S 437 RUSH – Christian Fantoni | Slow braised applewood smoked bacon, truffle braised Belgian endive, shallot and balsamic shallot dressing |
| PLUSH HORSE ICE CREAM SHOPPE (TINLEY PARK) – Mary Ellen Rydberg | Maple Bacon Ice Cream |
| RODAN – Art Ledda | Rodan Sinigang – tamarind-glazed bacon atop an edamame bacon fat rillette with a brussel sprout and apple kimchi |
| SABLE KITCHEN & BAR – Heather Terhune | Cheddar-Scallion-Bacon Griddle Cakes – with bourbon apple compote |
| SHEEKAR DELIGHTS – Diane Khouri Joseph | Bacon and Bourbon Gourmet Baklava – paper-thin phyllo sheets, hand-buttered and rolled with freshly chopped walnuts and bacon drizzled with a homemade syrup and bourbon |
| SPACCA NAPOLI – Jonathan Goldsmith | Ciliegine di Bufala – cherry sized bufala mozzarella with pancetta affumicata, oven tempered |
| SPARROW COFFEE – Chris Chacko | Sparrow Coffee Hog – Burundi Jackson Bourbon cold brew coffee-infused bacon |
| STAN’S DONUTS – Rich Labriola | Caramel Bacon Buttermilk Bar – Buttermilk bar, covered in a rich caramel drizzle, and loaded up with applewood bacon bits |
| STATE & LAKE at The Wit Hotel – Evan Percoco | Brown Sugar BBQ Bacon Potato Chip Macaron, Cheddar Whizzzzz |
| SUGARTOAD – Jason Smith | Pork Belly Confit Satay – red pepper-ramp tamarind sauce, and spring onion salad |
| SUNDA – Jess De Guzman | Applewood Smoked Bacon Ensaymada – Fillipino style brioche, adobo bacon, cheese, creamed sweet butter |
| TAVERN ON RUSH – John Gatsos | Thick-cut Bacon, Baked Beans and Coleslaw Slider – creole mustard mayo drizzle |
| THE RADLER – Nathan Sears | Bacon Forest Cake – bacon chocolate sponge cake, bacon cherry jam, chocolate mousse, bacon syrup |
| TUSCANY – Victorio Padilla | Raviolini Affumicati – applewood smoked bacon and roasted pear filled raviolini, Nueske’s smoked bacon brown butter emulsion |
| UGLY MUG CAFE – Mik J. Wright | The VelociWraptor – A spinach wrap filled with baked egg, bacon, jalapeno guacamole, spinach and tomato. |
| UNCLE BUB’S BBQ – Jimmy Harvatt | Candied Bacon – caramelized applewood smoked bacon drizzled with caramel sauce |
| VINCENT – Adam Grandt | Crispy Pork Belly – tomato bacon jam, parmesan frisee, bacon vinaigrette |
| WEST TOWN BAKERY & DINER – Chris Teixeira | Baconland – Bacon chocolates & bacon confections |
| SATURDAY LUNCH | |
| ¡AY CHIWOWA! | Puerquito Guacamole |
| ATLAS BREWING COMPANY – Carlos Olivarez | Bacon Brulee – bacon confit with a torched caramel crust |
| AUTRE MONDE CAFE – Dan Pancake & Beth Partridge | Berwyn Bacon Sausage Bocadillo – housemade bacon sausage, dijonaisse and pickled radish on brioche. |
| BACARO – Thad Morrow | Bacon S’more – smoky graham cracker, bone marrow fudge, chocolate bacon, savory bacon mousse, bacon sea salt |
| BENNY’S CHOP HOUSE – Aaron Lindgren | Chocolate “Belly Flop” Cocktail – bacon-infused Belaya Rus vodka, biscotti liqueur, Dorda chocolate liqueur, house-made chocolate creme, garnished with dark chocolate bacon bark & Bacon & Eggs – brioche bread pudding with Benny’s maple glazed baconBacon and Pecan Dragée – pecans caramelized and coated with Nueske’s bacon and milk chocolate |
| BIG JONES – Paul Fehribach | Rutabaga Bisque – with candy apples, pumpernickel and bacon croutons |
| BREAKROOM BREWERY – Aaron Heineman | Bacon Taco – bacon shell and two choices of filling |
| BROWNTROUT – Sean Sanders | Escargot and Bacon Ragu – creamed onions, veal stock, fresh herbs, crispy shallots |
| BUB CITY – Doug Psaltis | Black Pepper Bacon Mac and Cheese |
| BURGER BAR CHICAGO – John McLean | Bacon Wrapped Pork Belly Lollipops – spiced cider glaze |
| CARLUCCI – Jonathan Harootunian | Gnocchi Bolognese – hand-rolled fresh ricotta and herbs gnocchi, applewood smoked bacon Bolognese, “Powdered Bacon” |
| CARNITAS URUAPAN – Marcos Carbajal | Authentic Carnitas – chunks of pork slow-cooked until golden and crisp on the outside, and moist and tender on the inside; cuts available are shoulder, rib, pork belly, and pork skin |
| CARNIVALE – Rodolfo Cuadros | Bacon Wrapped Dates – Marcona almond stuffed date, red endive, Fuji apple, romaine lettuce, lavender honey vinaigrette, blue cheese sauce |
| CHICAGO q – Lee Ann Whippen | Pig Powder Dry Rubbed Candied Bacon – brined bacon rubbed with our house-made Pig Powder dry rub and smoked over apple and cherry wood: candied bacon with a kick! |
| EPIC RESTAURANT – Matt Pollock | Bacon & Ricotta Agnolotti – bacon & black truffle cream, bacon & almond oil |
| FIRECAKES – Jonathan Fox | Maple Glazed Pineapple & Bacon Donut |
| FIREFLY GRILL – Niall D. Campbell II | Pork Belly Steamed Buns |
| HASH HOUSE A GO GO | Confit Pork Shoulder Sliders – shredded confit pork shoulder, homemade BBQ sauce, topped with griddled cheese and bacon coleslaw |
| HUB 51 – Mike Bellovich | Bacon Tacos |
| HUTCH – Marc Wuenschel | Meatballs and Pork Belly – carbonara style, grilled bread |
| JELLYFISH – Jason Im | BLT Roll – bacon, lettuce, tomato, with jalapeno sauce, eel sauce, cream cheese wrapped in soy paper |
| LA MADIA – Jonathan Fox | Bacon Bruschette – whipped ricotta, spinach, roasted tomato & balsamic glaze |
| LAUGHING BIRD – Chrissy Camba | Bacon & Shrimp Dumpling – garlic-bacon-sesame sauce, tobiko, curry oil, green onions |
| LIBERTAD – Armando Gonzalez | Bacon Pozole – wild cherrywood smoked bacon, hominy, hoja santa, radish, cabbage, guajillo & ancho peppers |
| LILLIE’S Q – Charlie Mckenna | Bacon Float |
| LOBBY LOUNGE | Bacon Popcorn – movie theatre popcorn dances with butter and chunks of bacon |
| LOKaL – Artur Wnorowski | Bacon Mac & Kraut |
| MANBQUE – John Carruthers & Jesse Valenciana | Braised Bacon Tacos with Bourbon County Molé – with Kitsetsu-pickled vegetables. Paired with a Bourbon County Barrel Stout gelato float. |
| MAY ST. CAFE – Mario Santiago | Flan – guava jalapeño applewood smoked bacon flan with caramel applewood praline and berries |
| MEXIQUE – Carlos Gaytan | Smoked Bacon Crème Brulee – tamarind pepita brittle |
| MRS. MURPHY & SONS IRISH BISTRO – Jeanne Carlson | Candied Bacon Root Beer Float – smoky bacon and chocolate cherry stout ice cream, homemade root beer and stout candied Nueske’s cherrywood smoked bacon |
| OLD TOWN SOCIAL – Jared Van Camp & Zeeshan Shah | Mini Bacon Banana Cupcakes – banana bread-like cupcakes filled with homemade bacon “nutella” |
| PADDY LONG’S – Patrick Berger & Chris Latchford | Beer and Bacon Sausage – hickory smoked bacon, pork, spices and Lagunitas IPA stuffed in a natural hog casing, wrapped in Nueske’s bacon and pan fried; served with pickled onion and house-made beer mustard |
| PIECE – Bill Jacobs & Jonathan Cutler | Bacon Pizza paired with a hand crafted beer by Piece |
| PLEASANT HOUSE BAKERY – Art and Chelsea Jackson | Royal Bacon Sausage Rolls |
| QUINCE – Bryan Klau | Lemongrass Glazed Bacon – coconut, peanut, granola, mint, cilantro |
| RED BUTTER – Monica Sharma | Bacon and Paneer Samosa – with Madras strawberry-rhubarb chutney with pecans (non-nut version available) |
| REVOLUTION BREWING – Charlie Eure | Bacon & Egg Tart – house cured canadian bacon, bacon-egg custard, blueberry-maple sauce |
| RUB’S BACKCOUNTRY SMOKEHOUSE – Jared Leonard | Napoleon Dynamite! |
| SIGNATURE ROOM – Cardel Reid | Smoked Bacon Meatball Stuffed with Foie Gras – mango chutney, cabbage slaw, scotch bonnet pepper remoulade, brioche bun |
| SMALL BAR DIVISION – Justin White | Bacon & Tomato – braised bacon, sweet tomato jam, tarragon yogurt cheese, pepper cracker |
| SOUTH WATER KITCHEN – Roger Waysok | Bacon Jam Filled Doughnut Holes – maple glazed yeast doughnut holes filled with bacon bourbon jam |
| SPACCA NAPOLI – Jonathan Goldsmith | Ciliegine di Bufala – cherry sized bufala mozzarella with pancetta affumicata, oven tempered |
| SPRITZBURGER – Gale Gand and Dan Smith | Slider & Soda – bacon beef slider w/bacon aioli, balsamic glazed onion, candied baconBacon Soda |
| STOUT BARREL HOUSE & GALLEY – Michael Matthews and Kadie Quada | Dirty Bastard Bacon & Shrimp Sausage – with roasted jalapeno and bacon cream and grilled red cabbage and candied bacon slaw |
| TABLE, DONKEY & STICK – Scott Manley | Polenta with Bacon, Mushrooms and Gorgonzola |
| TELEGRAPH RESTAURANT & WINE BAR – Johnny Anderes | Double Smoked Bacon Sausage – late harvest Anson Mills rice grits, Stumptown Redeye gravy, pickled jalapeno |
| TÊTE CHARCUTERIE – Thomas Rice & Kurt Guzowski | Bacon Terrine |
| THE BARRELHOUSE FLAT – Erik Chizeck | Bacon Ssäm – bacon braised in nuac mao and fish sauce, pulled and glazed in the braising liquid, wrapped in bibb lettuce, garnished with cilantro, mint, pickled banana peppers, toasted peanuts, and chile paste |
| THE CHOP SHOP – Joshua Marrelli | Chop Shop Porchetta – apple smoked pepper coated Nueske’s Slab Bacon wrapped around a pork loin |
| THE REFINERY – Lawrence Letrero | Gnocchi Tots – cheddar, scallion sour cream & Bacon Corn Cookie Sandwiches – maple frostingEverybody Loves Be-Kon – rye whiskey, sake, baked apple bitters, bacon, red shisho |
| THE SALSA TRUCK – Dan Salls | Bola de Arroz Frito con Tocino – fried Mexican rice ball, with bacon center, tortilla chip crumble & bacon/chipotle crema |
| TROQUET RIVER NORTH – Martial Noguier | Balsamic Glazed Pork Belly – with parmesan white polenta, snap peas and spring onions |
| UNTITLED – Joseph Heppe | The All In – bacon dashi soup dumpling, bacon rabbit sausage, spicy bacon mustard |
| WILDFIRE – Edgar Ojeda | Applewood Smoked Pork Belly Sliders – pork belly sliders with red pickled cabbage & maple horseradish cream |
| WOW BAO – Mark Bernard | Bacon, Egg, & Cheddar Bao – freshly steamed Chinese bun filled with bacon, steamed eggs, and cheddar cheese |
| ZED451 – Mike Hernandez & Kate Milashus | Sweet Potato Maple Cajun Bacon Tartlet |
| SATURDAY DINNER | |
| 2 SPARROWS – Gregory Ellis | Bacon Waffles – with apple-strawberry butter, bacon jam and bacon syrup |
| 312 CHICAGO – Luca Corazzina | Involtino di Maiale – stuffed pork loin with pecorino cheese, oven cured tomatoes and basil pesto, wrapped with Nueske’s cherrywood smoked bacon |
| 676 RESTAURANT AND BAR – Joshua Hasho | Japanese 7 Spice Bacon – pickled vegetables, sweet & sour ground cherry, rice paper |
| 694 WINE & SPIRITS – Chris Dunstatter | Bacon Jam on a Bacon Jammed B.L.T. – bacon fat basted Texas toast, bacon jam, garlic aioli spinach leaf, black lava salted tomato…….and oh yeah BACON! |
| ATWOOD – Derek Simcik | Bacon Molasses Cookie – Koval caraway gelato sandwich |
| BAKIN’ & EGGS – Bob and Gina Hartwig | Triple Cheese and Jalapeno Bacon Grits |
| BANG BANG PIE SHOP – Patrick Cloud | Bang Bang’s Infamous Candied Bacon Strips – with house-made brown sugar and crushed black pepper. |
| BARN & COMPANY – Gary Wiviott | Smoked Baloney 5B Sliders – bacon rubbed smoked baloney sliders topped with bacon fat impregnated low slow brisket and bacon studded slaw with a drizzle of bacon BBQ sauce. |
| BISTRO DRE – Andre Christopher | BSLT – bacon crusted salmon sashimi with bacon tempura crunch, bacon mayo, bacon ponzu, micro lettuce, baby tomatoes and caramelized bacon red onions |
| BITE CAFE – Dave Cooper | Bacon Bologna – on a mustard cracker with fig and bacon jam |
| BLACK DOG GELATO – Jessica Oloroso | Chocolate and Cherry Caramel Tart w/ Bacon Gelato – chocolate tart shell filled with chocolate ganache and a tart cherry caramel served a la mode with smokey bacon gelato |
| BREAD & WINE – Michael Dean Reynolds | Smoked Pork Belly Mortadella – bacon mustard, pickled onion |
| BRIDGE HOUSE TAVERN – Mark Hemmer | Bacon balls – blend of Nueske’s bacon, veal and foie gras with a Luxardo cherry in the middle, served with a cherry maple glaze over apple-jicama slaw |
| CARRIAGE HOUSE – Mark Steuer | Bacon Crispie Treats – chicharon in place of rice crispies, bacon marshmallow, bourbon bacon caramel glaze with bacon chocolate milk on the side |
| DAVANTI ENOTECA – Jaysen Euler | Bacon-Ricotta Gnudi in Brodo – gnudi & pork belly in bacon brodo with ramp kimchee and pork rinds |
| FARMHOUSE – Eric Mansavage | “Pigs in Mud” – chocolate bacon custard, crispy bacon soil, gummy pigs |
| FRANCESCA’S RESTAURANTS – Peter DeRuvo | Pork & Dumplings alla Romana – semolina rye gnoccho with cherrywood Nueske’s bacon, braised spring cabbage, cherry mostarda, and arizona citrus |
| FRESCO 21 – Cash Clopton | Bacon-lava – a bacon-inspired baklava, including pepper, honey, phyllo dough |
| FRONTERA RESTAURANTS – Jennifer Jones | Chocolate-Mesquite Cake – with piloncillo candied bacon |
| GAYLE’S BEST EVER GRILLED CHEESE – Gayle Voss | The Nuesker – Butterkase cheese from Prairie Pure Cheese, fresh baked white sourdough bread from Bennison’s Bakery, Nordic Creamery fresh butter and Nueske’s applewood smoked bacon |
| GLAZED AND INFUSED – James Gray | Apple Bacon Pineapple Fritter |
| III FORKS – Billy Caruso | Crispy Braised Pork Belly with Seared Scallop – topped with bourbon apple jam and citrus aioli |
| J. ROCCO’S ITALIAN TABLE & BAR – Steve Chiappetti | Chicken and Bacon Meatballs – signature chicken meatballs featuring Nueske’s applewood smoked bacon, pine nuts, and a red pepper cream sauce |
| LINKS TAPROOM | Bacon’d Steak & Ale Sausage – stuffed with Nueske’s applewood smoked bacon, topped with bacon fat & stout beer onions |
| LOCKWOOD RESTAURANT at the Palmer House – Joseph Rose | Confit of Pork with Crispy Bacon, Pea Puree, Bacon Jus |
| LUXBAR – Shaun L. Connolly | Smoked Bacon “Mortadella” and Picalilli |
| MANBQUE – John Carruthers & Jesse Valenciana | Braised Bacon Tacos with Bourbon County Molé – with Kitsetsu-pickled vegetables. Paired with a Bourbon County Barrel Stout gelato float. |
| MONTI’S – James Gottwald | Bacon Stromboli – a Philly turnover filled with crispy bacon, Black Angus ribeye, grilled onions and swiss cheese |
| MUNICIPAL BAR & DINING CO. – Donald Penza | Bacon Wrapped Dates – jumbo date stuffed with brie cheese wrapped in applewood smoked bacon |
| NaanSense – Hiran Patel & Sahil Singh | “The Silk Road” – porchetta plus tapioca risotto, garnished with crunchy tapioca, crispy pork skin, and coconut gremolata |
| NANA – Jeremy Kiens | Bacon Slider with Tomato-Bacon Jam – crispy panko-fried bacon loaf on a bacon slider bun with tomato chipotle bacon jam and cabbage slaw tossed in horseradish bacon aioli. |
| PARAMOUNT ROOM – Stephen Dunne | Bacon Kimchi Tacos – crispy bacon taco shell with marinated gochujang chili cabbage |
| PICCOLO SOGNO – Tony Priolo and Miguel Solorio | Paccheri all’Amatriciana – large hollow tube shaped pasta tossed with Amatriciana sauce, Nueske’s cherrywood bacon, red onion, fresh marjoram and San Marzano tomatoes |
| PINSTRIPES – Cesar Gutierrez | Pork Belly Bacon Crostini – sharp cheddar and red pepper schmear, circus frisee salad & Caramel & Bacon Gelato Sandwich-candied bacon and macadamia nut cookies with bacon bourban caramel sauce and bacon fat powdered sugar |
| PORKCHOP – Kenneth Robinson | Slow Smoked, Bacon Wrapped Wild Boar Sausage with BBQ Sauce |
| PRIMEHOUSE – Jove T. Hubbard & Rick Gresh | Applewood Bacon Tarte Flambe – bacon, onion, and creme fraiche filled puff pastry |
| PUBLIC HOUSE and BULL & BEAR – David Blonsky | Bacon and Oxtail Ramen – oxtail consomme, asian bbq pork belly, bacon udon, sriracha caviar |
| PURE KITCHEN – Nick Lacasse | Bacon Jam, fresh marshmallow, chicharron, graham crumble |
| Q-BBQ – Michael LaPidus | Brisket Burnt-End Wrapped in Applewood Smoked Bacon – 24-hour smoked brisket burnt-end with fried jalapeno wrapped in Nueske’s applewood smoked bacon |
| RED DOOR – Troy Graves | Bulgogi Glazed Pork Meatballs – bacon-kimchi broth and spring pickles |
| ROCKIT BAR & GRILL/ROCKIT BURGER BAR – Amanda Downing | Applewood Smoked Bacon Chili – with corn tortilla strips, bacon sour cream, chives |
| SAIGON SISTERS RESTAURANT – Matt Riordan | Bacon Laab – kaffir lime, galangal, toasted rice, endive |
| SOUTHPORT & IRVING – Chris Barron | Crispy bacon cheddar kale wonton |
| SWEET RIDE – Lupita Kuri | Bacon Hot Chocolate – bacon fat infused heavy cream and milk made with melted chocolate topped with bacon, salted whip cream |
| TABLE FIFTY-TWO – Todd Hawkesworth & Rey Villalobos | Bacon Bratwurst – Nueske’s bacon, caramelized onion kraut, beer mustard |
| TERZO PIANO at the Art Institute of Chicago – Megan Neubeck | Bacon Cocktail – Koval Spirit |
| THE BEDFORD – Michael Galen | Bacon Mousse “Drumstick” – housemade bacon fat waffle cone filled with a bacon and maple mousse, and topped with chocolate and toppings |
| THE BRIXTON – Kevin McMullen | Fried Bacon Rillette – bourbon hollandaise, hot sauce, bacon crumble |
| THE DAWSON – Patrick Russ | The Featherweight – bacon maple donut bread pudding sandwich, allspice confit face bacon, bourbon bacon sabayon |
| THE GAGE – Peter Coenen | Bacon Infused Scotch Egg – bacon yolk, bacon bread crumbs, with smoked pork belly, petite greens with bacon vinaigrette, smoky-bacony kimchi broth |
| THREE ACES – Matt Troost | Baco-yaki Carbonara – baco-yaki sauce, bacon “floss”, dehydrated English peas, bacon salt cured egg yolk, black pepper-bacon fat mayonnaise. & Mini Ham-hattan – bacon infused bourbon, sweet vermouth, bacon bitters, maraschino-cherrywood bacon garnish. |
| TRENCHERMEN – Pat Sheerin | Breakfast in Bed – coffee cured and smoked bacon, egg yolk jam, “toast” and streusel |
| TWO RESTAURANT AND BAR – Tom Van Lente | Homemade bacon, parsnip puree, tart cherry, crispy kale |
| VIE – Dan Compton | VieLT – cheddar biscuit, crisp bacon, pickled tomato mayonnaise, ramp and mustard relish, tatsoi |
| ZAPATISTA – Alberto Mendez | Cerdito a la Fogata (Bonfire Pork) – applewood smoked bacon, caramelized plantains, spiced Tequila coconut sauce and bacon glass |