Today is international bacon day…photos from Original Pancake House, Dudley Market, Egg Slut and Gjelina
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Bacon breakfast burrito at Phanny’s in Redondo Beach. Really tasty and not greasy. And the bacon was nice and crispy. Just wish their salsa was spicier.
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I’m not sure this applies to every Whole Foods but the Brea WF has a BOGO free for ranchers reserve bacon. Only good today - Saturday 9/2 for national bacon day.
As good as (if not better than) the impressive breakfast burrito there, the breakfast BLT egg sandwich made to order from The Original Marty’s (on Pico) is a delicious creation with which to greet the day: Grilled white toast with egg, bacon, mayo, tomatoes, lettuce… Pair it up with an Orange Bang!
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That salmon tartine looks SO appealing that I’d risk the gluten consequences.
My standard weekend breakfast at Sweet Butter in Sherman Oaks is extra-crispy Niman Ranch nitrate-free applewood smoked bacon, skin-on breakfast potatoes with onions and tri-color peppers, and kale pecan salad with cranberries. All of the items are superb as is my frequent alternative - the homemade herb pork sausage patties (bacon available 7 days, sausage patties only on weekends).
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The salmon tartine is great.
Shhhhh, don’t tip them off. I live in fear that Whole Foods will figure this out and stop having bacon on their breakfast bar. (Same concept applies to the roasted chicken on the salad bar, btw.)
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That’s already happened in at least two Whole Foods stores that I patronize.
And what about griddle cakes, waffles and glorious versions of French toast?!
A place called Hash just opened in Playa Vista. We tried them on Sunday morning.
The waffles are Belgian-style - very good. Their carrot cake waffle was interesting. Heavier than the Belgian, a little too sweet because of the cream cheese icing on top, but it was otherwise good. I’d ask for icing g on the side if possible next time.
I didn’t try the pancakes. But my son is really judge-y about pancakes and gave their pancakes a big thumbs-up.
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If I was working in a restaurant kitchen or as a server, asking for “cream cheese icing on the side” would really be stretching the limits. Is the little container supposed to be warm so the “icing” can be poured? Is it cool and solid and spread with a knife? No, maybe it is ok to ask for one lightly frosted but icing on the side seems to me to be too much.
“Hi, I’d like some chocolate ice cream but with the chocolate on the side please. Thank you.”
The icing appears to be squirted on from either a piping bag or squirt bottle. Plastic cup would work - even squirting whatever the requisite amount on the side is fine too. That doesn’t sound complicated, does it? Plus, the place is very accommodating.
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This location, actually figured it out years ago. They don’t have nearly as much bacon in these hotel pans as they used to. So they keep people from really hoarding vast quantities… like I used to.
BASTARDS!
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