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.

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
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
¡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
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