Bacon makes everything better. I know vegetarians who long for thick, salty slab of bacon. Crumbled on salads. Nestled between smoked turkey and baby Swiss. In potato salad. Reveered pastry chef Tracy Dempsey is famous for her bacon brittle. Yep. Even in candy. Bacon! Rejoice! So, needless to say I was excited to eat at Bacon.
When we arrived I was loving the open, airy room with a bar straight ahead and lots of table options from booths to high tops. The doors were open and a lovely breeze entertained the room.
But I got that vibe. Like we just arrived after some crazy ass rush. And I was correct. We waited a bit for our server to arrive, busied ourselves with a New York Times (for me) and a March issue of W Magazine (for Rickie...go figure!). We overheard a couple at the bar mention they'd been waiting 45 minutes for their food. UGH! I was ready to gnaw on the table I was so hungry.
Well, we placed our order and received it within 15 minutes. And. It. Was delicious! Eggs Benedict (for me) and the Mr. Big (for Rickie...go figure!) did not disappoint. In lieu of Canadian bacon, I had a thick slab of ham...a little too much for the dish...but no major complaint.
Everyone from the hostess, the GM and the bartenders and servers were very friendly. Though I felt for them, as brunch is THE hardest shift in the business. I always equated brunch (at least when I lived in West Hollywood) as hungover guests being served by hungover waiters. Dicey vibe baby.
Can't wait to return to Bacon. Hoping, however, they up the OJ from a Sunny D like product to freshly squeezed.