Foodie Flashback: Best. Bacon. Period.

Although I don’t really believe anyone who claims they have grown tired of bacon the way they’ve tired other food trends like quinoa or cauliflower, I am a little weary of chef’s substituting for a more inventive way of adding pizzazz to a dish. It’s an easy solution, I know—bacon does make everything taste better. But after awhile you can become bacon blase—it’s delicious but it doesn’t knock your palate back the way it did a few years ago when the health police decided it was okay to eat and people started getting all hot about apple-smoked and so on. So I was surprised when the high point of a lunch at Spencer’s Steak & Chops was one of the restaurant’s menu standouts: The Millionare’s Bacon.

One strip of bacon was presented as an appetizer. But the bacon was from Daily’s. It was cut a third of an inch thick. This delicious strip was braised until a significant amount of the fat had been rendered, then broiled with blue cheese and figs. You had to eat it with a steak knife and fork. It is the best bacon strip I’ve ever had and I’ve had a few. Stop in the bar at Spencer’s, order some bourbon or a big red wine and a piece of bacon and prove to yourself—once again, I hope—simple delights are the best.

This story was originally published in May of 2018 on But the bacon is still delicious.

Mary Brown Malouf
Mary Brown Malouf
Mary Brown Malouf is the late Executive Editor of Salt Lake magazine and Utah's expert on local food and dining. She still does not, however, know how to make a decent cup of coffee.

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