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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Wow, time sure flies. Food & Wine magazine’s All-Star Weekend is already upon us this year, Oct. 21-23 at Aria and the Bellagio. Last year, the food at the main event, the All-Star Tasting ($150, 877-318-2472), was incredible, featuring dishes from star chefs such as Shawn McClain of Sage, who prepared cauliflower panna cotta with a tiny Dungeness crab cake and 48-hour beef belly on smoked potato purée. Sven Mede of American Fish served ocean water-poached Ruby Red shrimp.

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