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Plenty of bacon to be had — at fest and around town

The Strawberry rhubarb “pie” with applewood-smoked bacstreusel (available through April 30) Benny's Chop House.

The Strawberry rhubarb “pie” with applewood-smoked bacon streusel (available through April 30) at Benny's Chop House.

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Updated: April 22, 2013 2:26PM

In a town that poet Carl Sandburg famously dubbed “hog butcher for the world” and that used to be home to meat-packing giants Armour & Company and Oscar Mayer, it’s no surprise that an event called “Baconfest” sold out in 41 minutes, as this year’s event did.

So unless you bought tickets weeks ago for the April 20 shindig — or have the means to overpay a scalper — you’re likely out of luck. The pricier VIP spots are gone, too.

Fortunately, several eateries around town are offering bacon-inspired dishes to sate the ticketless, pork-craving masses. Visit them soon, though, since most of the items are available only for a limited time.

Benny’s Chop House,444 N. Wabash, (312) 626-2444; Strawberry rhubarb “pie” with applewood-smoked bacon streusel (available through April 30).

Central Standard,169 W. Kinzie, (312) 527-9463; “Suckonork”: suckling pig porchetta (house ham, bacon, housemade sausage rolled inside a de-boned suckling pig) served on an onion roll with spicy headcheese, simple slaw, baconnaise and homemade dill pickles.

Available April 22-28.

Firecakes,68 W. Hubbard, (312) 329-6500; Maple-glazed pineapple and bacon donuts (available daily until gone).

Mercat a La Planxa,638 S. Michigan, (312) 765-0524; “Tocino bocadillo”: smoked pork belly slider with a Guindilla cabbage slaw and picked Fresno on housemade Bahama bread (available through April 23).

Edzo’s Burger Shop,1571 Sherman Ave., Evanston, (847) 864-3396; and 2218 N. Lincoln (at Webster), (773)697-9909; Applewood-smoked bacon and maple milkshake (available April 18-25).

Spencer’s Jolly Posh British and Irish Foods,1405 W. Irving Park, (312) 415-6919; Back-bacon and black pudding “butties” (soft, lightly buttered rolls) with HP sauce (traditional British sauce, rich in molasses and vinegar). Available in store (take-out) or cafe every Saturday and Sunday from 10 a.m. to 5 p.m.

—Mike Thomas

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