BarBacon is going to open a second branch in Manhattan. The eatery – a brainchild of Hell’s Kitchen – already has a presence at 836 9th Avenue in Manhattan. This one will be between East 12th and 13th Streets and is on a 15 year lease for a 5,837 square foot space.
It is more than an eater as well. It has a mission, which is to raise the public’s standards and expectations of quality bacon through its “chef-driven bacon dishes,” promoting the consumption of “bacon is an indulgence, the perfect combination of today’s two food taboos, salt and fat. However, rest assure your indulgence is not in vain, for bacon has a long rich history and by eating it you are supporting much of what makes America great. Bacon “made in America” has always carried a label of quality, but not all bacon is made equal. Bacon’s flavor, as with that of any charcuterie, directly reflects the meat is being cured, so great bacon always starts with great pork belly most often from small farms. There are all kinds of high quality American bacons on the market, smoked with hickory of corncobs, flavored with red pepper on molasses, some sweet, some salty.”
Those concerned about smells wafting around the area need not worry since much attention was paid to the engineering with this in mind.
