Bacon is over-exposed. There’s no doubt. So as good as the salty slabs of pork belly can taste, it’s an obvious choice, and rarely worth spotlighting. We get it, bacon’s great. However, not all bacons are created equal. For brunch, which Maximiliano chef-owner Andre Guerrero recently introduced in Highland Park, he smokes bacon in-house using applewood before cooking it sous vide for 16 hours. This yields thick-cut slabs with caramelized edges, a good balance of salty, fatty and sweet, and well-defined striations. It’s also a bargain, at a dollar a slice, and pairs well with plenty of dishes on the expansive menu, whether it’s French toast, or if you’re feeling especially indulgent, like we were, the pulled pork “Benedict.”
Dose of Vitamin P spotlights my favorite pork dish from the previous week.