North Country Smokehouse Bacon

Carlos Guia’s Jazz Brunch at Wynn’s Country Club Grill is worth a detour for his shrimp and andouille gumbo, poached eggs with pulled smoked pork, and dozens of other tempting treats.

But this meaty, smoky bacon—slow-cured with maple sugar in a New Hampshire smokehouse—surfaces in many Guia creations, and it’s the best bacon we’ve ever tasted. Take that, Nueske’s.

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Salmon Rillettes, Bouchon

Dishing With Grace

Salmon Rillettes, Bouchon

Rillettes are minced meat or, in rare cases like this, fish made into a spread with its own fat. Thomas Keller’s signature appetizer comes in a glass jar, available for retail purchase and home indulgence. Spread the rillettes onto crisp rusks made from house baguettes. It’s an unbeatable combo. $17.50 for 5 ounces, in the Venetian, 414-6200,



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