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Chef Geoff’s Rolls Out a Bacon Bar Menu (Pictures)

Indulge your cured-pork obsession every Wednesday and Thursday at the local chainlet.

Among the items on the new Bacon Bar menu at Chef Geoff's: twice-baked potatoes with bacon, green onion, and Swiss cheese. Photograph by Dakota Fine.

Yet another clue that the bacon craze isn’t fading away: Chef Geoff Tracy of the Chef Geoff mini empire spent time scouting spaces in Georgetown for a bacon-themed restaurant.

“Then I was like, ‘Maybe this thing is a little too niche; maybe I’m going overboard,’” says Tracy, who’s prepping to open a Chef Geoff’s in Rockville this summer.

Instead he created Bacon Bar, a swine-centric menu offered every Wednesday and Thursday at his four eateries; menus vary slightly by location. While not as overboard as an entire bacon-centered eatery, there’s still plenty of excess involved.

Heartier fare includes chipotle-glazed pork belly with mini pupusas. Photograph by Dakota Fine.

You could, arteries willing, go from cocktails through dessert without halting the flow of pig parts—chocolate terrine with chocolate-covered bacon, anyone?

Chef Santos Fuentes preps a chocolate terrine with chocolate-covered bacon. Photograph by Dakota Fine.

On the flipside, you can opt for an appetizer like crab-stuffed, bacon-wrapped shrimp—one of the dishes concocted by executive chef Santos Fuentes—and then move on to a petite salad from the regular menu.

Bacon-wrapped shrimp stuffed with lump crab meat. Photograph by Dakota Fine.

Check out the full Bacon Bar menu to prepare for the porkfest.

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Comments
  • One end of the supporting bars will anchor to the front base plates. The other will be welded to the main hoop. To make this joint, use either tubing notcher or a grinder to contour the end of the bar so it fits the main hoop.

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