Best Bacon San Francisco 2013 - Foreign Cinema
As far as we're concerned, the biggest tragedy of all the bacon-flavored-everything nonsense of the past few years is that it's obscured the fact that bacon by itself is one of the greatest foods known to man. And the slow-cooked brown sugar bacon at Foreign Cinema is the stuff that bacony dreams are made of. Chef/co-owner Gayle Pirie starts with thick-cut, applewood-smoked bacon, puts it on a sheet pan, and covers it with a goodly amount of brown sugar (like, two tablespoons a slice). Then she pops it in a convection oven for about 10 minutes and voilà, porky amazingness. It's sweet and salty at the same time, with these delicious sugary, fatty, crispy bits at the ends. Washed down with a Sunday Bloody Caesar — a bloody Mary garnished with a fresh white gulf prawn — it becomes a brunch to remember on the ample patio or in the light-filled dining room.