We headed down to 10th and Lamar today to see if a place named Bacon could ever live up to it's delicious, savory, pork bellied name. Well, they didn't really have to do much to have me but it was so much more than I expected. Extra friendly service that's extra helpful even though they were busy almost to the point of being swamped and food that is just out of this world delicious. They have one of the best burgers in town. Easily top 10. I'll get to that in a moment. So while we were eating, or dare I say savoring each wonderful bite, I thought I should come up with a restaurant scoring system. Something like awarding Michelin stars. So in the near future I'll be keeping a list of restaurants that earn these awards and you've probably already assumed it's going to be tire based. I'm thinking one to three tires depending on if it's worth driving to the restaurant. And maybe a flaming tire to get there as fast as possible. Anyway if you think that will be fun and appropriate let me know. Or if you have a better idea certainly let me know so I'll drop the silly idea I've concocted in my head. Let's get to the food at Bacon.
Steph ordered the Bacon Fries with one of the specialty bacons of the day, coffee-pecan bacon. She loved every bite. The only thing she lamented was the use of frozen fries rather than fresh cut but it only knocked them down a notch. The bacon was nice and smokey and cut into little chunks. Think a nice thick strip of bacon and then slicing it from one end to the other about a centimeter or so in width. And there was plenty of bacon on this dish, enough that she said she had bacon in every flavorful bite. The other standout was the cheese. They use a sharp cheddar that really stands up to the bacon and the melt. If you've ever been disappointed with the flavor of a cheese as it melts and mellows then you'll know what she means. This cheese stands up and makes it's presence known to really compliment the bacon and potato flavors.
I had the Double Grind Burger. It has, get this, both beef and bacon ground into their hamburger. Then they fashion a 1/2 pound patty and fry it up perfectly. When I first bit into this heavenly treat I couldn't believe they made it so well. I've eaten at a dozen hamburger joints that don't cook or have the quality 1/2 as good as Bacon. That's why I say they are easily in the top 10. This thing was nice and juicy, cooked a nice medium finished off with some jack cheese. It's too bad I couldn't get it medium rare but with the pork you just have to cook it a little longer. They dress it with bibb lettuce, these kind of thick pickles and some onion. I didn't pay enough attention to the pickles as now I want to know what type they were. They were thick and had a nice flavor that complimented the meat. I'll say they were bread and butter but that might be wrong. I loved the bun too. It was fresh and sort of like those kolache buns you see around town but not exactly the same. It was a bit lighter in texture and tooth but still held up to the sandwich.
Something else I should mention is they have all those cane sugar based sodas. Maine Root cola, Dublin Dr. Pepper, etc. I really can't say if the high fructose corn syrup thing is good or bad but I do know I actually like the taste of cane sugar better. I normally drink Diet Coke or Diet Dr. Pepper when I do drink soda but I've found myself getting the cane sugar varieties when I can. We'll see how that all works out.
So there you have it. A place called Bacon really does live up to it's name. I don't see how they could miss.
If you want to read Steph's take on Bacon you can find it here: She's Fed Up In Austin