Meat+Poultry - October 2019 - 38

FOODSERVICE FOCUS

Bacon Social House
offers customers bacon
flights which feature six
varieties of bacon.

MEAT+ POULTRY | 10.19 | www.meatpoultry.com

CONSIDERING THE SOURCE
All of Bacon Social House's bacon comes
from Tender Belly, a Denver-based company
that Dill says he chose because of its
commitment to providing the highest-quality
product and willingness to collaborate in
creating Bacon Social House's selection of
unique flavors of bacon.
"High-quality bacon is key to the success
of Bacon Social House and Tender Belly has
always been strongly committed to, as they
say, 'insanely high standards' since they were
founded in 2010," Dill says. "Not only is Tender
Belly's bacon some of the best available
anywhere in the US, the fact that they are a
Denver-based company made them the perfect
local partner."
Each of the group's three restaurants
orders about 1,000 lbs. of bacon every week
from Tender Belly, which typically includes a
variety of bacon (applewood, smoked, paleo
and habanero), a special thick-cut bacon used
to make Bacon Social House's sweet and spicy
Baller Bacon in house, and pork belly used for
the Costa Rica Benedict.

MOVING FORWARD
Though Bacon Social House has just started
to expand with the opening of its second and
third locations, it's already clear that bacon still
resonates strongly with diners, Dill says.
"In both Littleton, Colorado, and
Minneapolis, the concept has been met with
excitement, and while the focus currently is
on honing the menu and service in these new
markets, we are looking forward to opening
additional locations in both the Colorado and
Minnesota markets in the future," he says.

Lucy Beaugard

38

biscuits and gravy, and chicken and waffles.
A selection of salads and sandwiches like a
fully loaded Cobb salad and a fried chicken
sandwich are offered all day and at dinner;
evening-only entrees include bacon-wrapped
meatloaf and steak frites.
The menu also includes lighter fare for
those looking for healthier options as well
as dishes that fit a variety of dietary needs
including gluten-free and vegetarian choices.
One of the six types of bacon available is a
paleo bacon, which is cured without sugar and
adheres to the paleo diet guidelines.
"The menu was designed to be crowd
pleasing and to showcase the high-quality
bacon that's the centerpiece of the restaurant's
offerings," Dill says.
"Many of the customer favorites like the
chicken and waffles, and bacon and chocolate
pancakes that were on the menu when the
restaurant first opened remain because, like
bacon itself, they have lasting appeal," he
continues. "As the restaurant expands into new
markets, we are taking customer feedback and
regional influences into account as we develop
new items, like a walleye fish and chips that
will soon be added to the dinner menu at the
new Minneapolis location."
Diners who consider themselves
connoisseurs are tempted by the menu's
offering of a bacon flight, which comes with
applewood (a traditional favorite with classic
smoky bacon flavor), BBQ (spiced with a
house-made barbecue rub), candied (coated
with a sweet and sticky sugar-based glaze),
habanero (spicy with a kick from habanero
powder), paleo (bacon that is cured without
sugar) bacon and a featured bacon (a rotating
flavor created in house; recent featured flavors
included French toast and chipotle ranch).

Diners can also try the Baller Bacon -- a
thick-cut bacon that is baked and candied with
a kick from a special blend of spices.
The Whole Hog Omelet provides meat
lovers an omelet loaded with pulled pork,
applewood smoked bacon, ham and cheddar,
then topped with tomatillo salsa and served
with sourdough toast or a Wolferman's English
muffin and customers' choice of french fries or
bacon tots.
Bacon tots? That's right, these made-fromscratch, in-house creations are extra-large,
crispy tots that get a smoky kick from the
addition of bacon.
http://www.meatpoultry.com
Meat+Poultry - October 2019

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