best restaurant in Provo hands down. . .

[PaloAltoCougar]

Agreed. When the bacon side was all gone, I started dipping the sea salt side into whatever sauce was left on the bacon side.

Sorry for a brief thread detour, but this talk of bacon reminded me of a Joel Stein essay in this week's TIME. It brought the glad tidings that bacon is now a key ingredient in--my heart is gladdened at the very thought--dessert!

http://www.time.com/time/magazine/ar...870492,00.html

I got hooked by the intro, "At some point in history, we decided to keep meat out of our dessert. Maybe it was to distinguish dessert from the rest of the meal, or maybe it's because beef-flavored birthday cake tends to make kids cry. But suddenly menus everywhere have deemed bacon an acceptable crossover."

Bacon, it's what's for dessert.

[smokymountainrain]

Few things in life excite me as much as seeing a thread titled: "Best Restaurant in Provo Hands Down"

and seeing that TripletDaddy has posted in said thread. The first post was a little disappointing, but the last post most certainly did not disappoint.

[OhioBlue]

Mpfunk ordered the seared Pacific salmon and it was probably the best-prepared salmon I've ever had in a restaurant. I ordered a special dish for today, a ginger pork tenderloin dish; it was simply fanastic.

I'm glad I'm not the only one using superlatives in describing the place. They do seem occasionally capable of screwing up (my wife's pork loin was a little overcooked) but I keep eating things there that are as good as anything I've had, and better than anything I've had in Utah.

By the way, the other 'side' of the dueling edamame is actually edamame steeped in vanilla, and I believe the salt is a vanilla salt that they make. If there's one flaw with that small plate, it is that the bacon side is so damn good that if you don't eat the vanilla ones first, you'll completely miss the subtlety.

Have I mentioned that dinner is a step up from lunch? And that the desserts are great? Love the orange coriander ice cream...

Must be almost dinner time.

[Donuthole]

Sorry for a brief thread detour, but this talk of bacon reminded me of a Joel Stein essay in this week's TIME. It brought the glad tidings that bacon is now a key ingredient in--my heart is gladdened at the very thought--dessert!

http://www.time.com/time/magazine/ar...870492,00.html

I got hooked by the intro, "At some point in history, we decided to keep meat out of our dessert. Maybe it was to distinguish dessert from the rest of the meal, or maybe it's because beef-flavored birthday cake tends to make kids cry. But suddenly menus everywhere have deemed bacon an acceptable crossover."

Bacon, it's what's for dessert.

After seeing an episode of "Dinner Impossible" on which Michael Symon makes chocolate-covered bacon, Mrs. Donut and I decided to give it a try. (And no, that is not a euphemism--we actually cooked bacon and then dipped it in chocolate. I've yet to convince her to make any euphemistic chocolate covered bacon with me, despite 7.5 years of trying). It was delicious! Like chocolate-covered pretzels, only with the taste of bacon instead of cardboard. I highly recommend it.

[smokymountainrain]

After seeing an episode of "Dinner Impossible" on which Michael Symon makes chocolate-covered bacon, Mrs. Donut and I decided to give it a try. (And no, that is not a euphemism--we actually cooked bacon and then dipped it in chocolate. I've yet to convince her to make any euphemistic chocolate covered bacon with me, despite 7.5 years of trying). It was delicious! Like chocolate-covered pretzels, only with the taste of bacon instead of cardboard. I highly recommend it.

I'd like to make chocolate covered bacon with my wife. If you have instructions - er, a recipe, that would be great.

[OhioBlue]

Sorry for a brief thread detour, but this talk of bacon reminded me of a Joel Stein essay in this week's TIME. It brought the glad tidings that bacon is now a key ingredient in--my heart is gladdened at the very thought--dessert!

http://www.time.com/time/magazine/ar...870492,00.html

I got hooked by the intro, "At some point in history, we decided to keep meat out of our dessert. Maybe it was to distinguish dessert from the rest of the meal, or maybe it's because beef-flavored birthday cake tends to make kids cry. But suddenly menus everywhere have deemed bacon an acceptable crossover."

Bacon, it's what's for dessert.

PAC next time you're in town, I challenge you to come with myself and the missus to Spark and provide a review of the bacon and eggs ice cream.

[PaloAltoCougar]

PAC next time you're in town, I challenge you to come with myself and the missus to Spark and provide a review of the bacon and eggs ice cream.

We are so there, although it's unclear when that will be. I'm trying to get back for a BBall game. Failing that, it won't be until fall. Stay tuned. MIght a banquet table be made available for a CUF repast? Perhaps I can induce the server to drop some meat into my crotch, as happened at Tucano's to the delight and arousal of onlookers (don't think I didn't notice that rivulet of drool, DDD).

[TripletDaddy]

We are so there, although it's unclear when that will be. I'm trying to get back for a BBall game. Failing that, it won't be until fall. Stay tuned. MIght a banquet table be made available for a CUF repast? Perhaps I can induce the server to drop some meat into my crotch, as happened at Tucano's to the delight and arousal of onlookers (don't think I didn't notice that rivulet of drool, DDD).

I would have used a napkin to clean it up, but all my napkins had been doused in club soda before reaching their final resting place near your groin.

[creekster]

I'd like to make chocolate covered bacon with my wife. If you have instructions - er, a recipe, that would be great.

Ther was a guy on american idol last night calling himself "Sexual Chocolate." I bet he knows the recipe. I advise you not to ask him to sing however.

[TripletDaddy]

Ther was a guy on american idol last night calling himself "Sexual Chocolate." I bet he knows the recipe. I advise you not to ask him to sing however.

Really? that is a ripoff from Eddie Murphy in "Coming to America."

Did he sing The Greatest Love of All?

[creekster]

Really? that is a ripoff from Eddie Murphy in "Coming to America."

Did he sing The Greatest Love of All?

This guy hjad a tat in green ink across his back that said, in script, Sexual Chocolate. He was only marginally lucid, IMO. The amazing thing is that he was about 17 or 18 and his mother was with him at the tryout.

[CJF]

Really? that is a ripoff from Eddie Murphy in "Coming to America."

Did he sing The Greatest Love of All?

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I'm tempted to create a new user name to respond to your post. I was totally disappointed when one of the judges asked him where that name came from and he didn't answer Eddie Murphy. One of the greatest comedies of the 80's. My bother and I go around quoting it all the time. Especially the last line in from one of my favorite exchanges from that movie:


Clarence: You must be out yo goddamn mind! Joe Louis is the greatest boxer that ever lived. I'll be with you boys in a minute. He was better than Cassius Clay, he was better than Sugar Ray, and that new dude, what's his name, Mike Tyson, looks like a bulldog, he was better than him too.

Saul: What about Rocky Marciano?

Clarence: Oh there they go. There they go, every time I start talkin 'bout boxing, a white man got to pull Rocky Marciano out their ass. That's their one, that's their one. Rocky Marciano. Rocky Marciano. Let me tell you something once and for all. Rocky Marciano was good, but compared to Joe Louis, Rocky Marciano ain't shit."

Saul: He beat Joe Louis' ass.

Sweets: That's right he did whoop Joe Louis' ass.

Clarence: Joe Louis was seventy five years old when they fought...

Saul: I don't know how old he was, but he got his ass whooped.

Clarence: Joe Louis had come out of retirement to fight Rocky Marciano and he was seventy six years old. Joe Louis is always lying about his age. He lie about his age all the time. One time Frank Sinatra came in here and sat in this chair. I said Frank 'you hang out with Joe Louis, just between me and you, how old is Joe Louis.' You know what Frank told me, he said 'hey, Joe Louis is 137 years old.' A hundred and thirty-seven years old!

Saul: Oh Man you ain't never meet no Frank Sinatra.

Clarence: Bleep You! Bleep You! and Bleep you! Who's next?

[Mrs. Funk]

Have you gone back for awhile, OhioBlue? The food is still good, but under the new chef, many of the items are becoming depressingly mainstream. Their 3-course lunch menu idea is a good one, but seems to always feature an overcooked pan-seared chicken breast. The menu is decidedly lacking in whimsy. What happened to the duck confit and the pork belly appetizer? I protest!

[OhioBlue]

I still think it's a restaurant that is worth checking out, but sadly yeah a lot changed when Chef Viet Pham left and Romero came in. Pham was excellent, Romero is merely good to decent.

Still a good place and needs to survive to prove that Provo is ready for modern American cuisine.

[TripletDaddy]

I wonder if the place is doomed....not because Provo isn't ready to eat good food, but because Provo isn't ready for a bar/lounge thing. I think too many people view it was a "bar" environment....it has music, is open later than most places, etc.. At the USU game, the folks around us referred to it as the "bar place."

I wonder if the stigma will hurt it/has hurt it in the long run.

Frankly, the best restaurants MUST have a robust wine/alcohol offering. Why? Because good chefs won't cook there without a good wine list.