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Posted at 01:29 PM ET, 10/13/2011

Bacon martini? It must be Week O’ Bacon.

(Restaurant Three’s bacon tray. Photo courtesy of Sean Mooney)
Bacon is to the culinary landscape what cats are to the Internet. Can you quite imagine either realm without the slightly goofy fan base? I didn’t think so.

Entire camps are devoted to the salty-sweet meat treat. Web sites exist that provide recipes for deep-fried bacon with gravy, hawk bacon iPhone cases and advertise bacon-making alarm clocks. And now, for the third year in a row, the people behind Clarendon’s Restaurant Three are bringing local pork aficionados a Week O’ Bacon.

Jonathan Williams said the idea for Week O’ Bacon happened when they started making bacon in-house.

“It was really good,” Williams said, “and kind of as a joke someone said ‘let’s do a week of bacon.’”

From today until Oct.22, visitors can dine on bacon cheese dip, bacon-studded waffles and bacon-infused cocktails. What I’m particularly interested in is how one constructs a bacon martini. The secret, Williams say, is to place cooked bacon in vodka, let it sit for 72 hours in a dark place and then strain it out.

“What you’re left with is smoked jet fuel,” Williams says. “I think it goes better in the Bloody Mary.”

By  |  01:29 PM ET, 10/13/2011

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