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.
You could, arteries willing, go from
cocktails through dessert without halting the flow of pig
parts–chocolate terrine with chocolate-covered bacon, anyone?
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.
Check out the full Bacon Bar menu to prepare for the porkfest.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
