Dishin': Bacon Bits (with Tom and Thierry)

We've already declared Seattle a Chocolopolis. To that, we add that Seattle is also a Baconopolis. Especially tonight, when Tom Douglas hosts what he's calling "bacon's biggest social event ever."

Unfortunately, Baconopolis is sold out (you might try getting on a waiting list). But don't despair. We found some bacon that will blow you away.

Remember our announcement that Rover's was debuting brunch service? We went to check it out, and while we enjoyed so many tastes in our three-course affair (including Shigoku oysters, pork belly, and Dungeness crab salad), it's the bacon that's been the most enduring memory of the meal. The prized pork is hiding at the bottom of the "Sides" menu: pecan and cherry wood-smoked bacon for $5. Oh, that marjoram duck and pork (we call it dork) sausage was also good, but despite swelling stomachs, we couldn't stop stealing bites of that pure pork plate. The bacon's made in-house at Rover's; we even got a behind-the-scenes tour of the kitchen and saw all the charcuterie action.

We asked Chef Thierry Rautureau the secret to his bacon, and he simply flashed his quick smile and said, "No secret." But we can tell you that Kurobuta is part of it. See the striations? A perfect balance of meat and fat led to a bacon explosion in every bite.