No meat has as many devoted fans as bacon does. The pork product is renowned for the passion it inspires in people around the world with its ultra-savory flavor, deep saltiness, and ability to crisp up perfectly. Because it remains so popular among consumers, its little surprise that restaurants cater to this taste by stocking bacon by the bucketload, in a huge variety of dishes. Approximately 70% of all restaurants in the United States serve bacon in some form, according to the National Pork Board (via Meat + Poultry), and that figure doesnt look like itll drop anytime soon.
When bacon is so readily available in supermarkets, though, why would we pay for someone to make it for us? Why not save your bacon-eating for home and order something youd never normally eat in a restaurant instead? Because restaurant bacon is freakin delicious, thats why. Restaurant chefs have a huge amount of tricks up their sleeves to cook bacon in ways wed never even think of, as well as access to specific types of bacon that are harder to come across in your local store. In this article well blow open some of the tricks of the trade, to reveal exactly why bacon tastes so good in restaurants.
Hey there bacon lovers! If you’re anything like me there’s nothin’ quite like the sizzle and smell of perfectly cooked bacon to make your day. But let’s be real—ordering bacon at a restaurant can be a roll of the dice. One day you get crispy, crunchy heaven, and the next, you’re stuck with limp, greasy sadness on your plate. Ain’t no surprise that us bacon fanatics gotta take matters into our own hands. So, I’m here to spill the beans (or should I say, the grease?) on how to order bacon at a restaurant and get it just the way you like it—every freaking time.
We’ve all been there, drooling over the thought of bacon with our breakfast eggs or piled high on a juicy burger, only to be let down by a strip that’s either undercooked or burnt to a crisp. But fear not! I’ve got the tips, tricks, and insider hacks to help you navigate the restaurant scene and score that perfect bacon. From asking the right way to knowing what to look for, I’m gonna walk you through it all. Let’s dive in and turn your next dining experience into a bacon masterpiece!
Why Ordering Bacon at a Restaurant Is Trickier Than It Looks
First off, let’s chat about why getting good bacon at a restaurant ain’t always a walk in the park You’d think it’s simple—just slap some strips on a griddle and call it a day, right? Nah, it’s way more complicated than that Restaurants got their own way of doing things, and it often messes with our bacon dreams.
- Batch Cooking Chaos: Most joints cook bacon in huge batches ahead of time. They might bake it or pan-fry it partway, then finish it quick on a hot grill when an order comes in. Problem is, this method is built for speed, not perfection. Your bacon might sit too long and come out floppy, or get zapped too fast and turn into charcoal.
- Timing Troubles: Kitchens are busy as heck. With orders piling up, cooks don’t got time to babysit every strip. There’s a super tiny window for that ideal crispness, and it’s easy to miss.
- Thickness Matters: Some places use thin bacon that crisps quick but burns even quicker. Others might have thicker cuts that take longer to cook through. If the cook ain’t paying attention, you’re outta luck.
- No Personal Touch: Simply saying “make it crispy” don’t always cut it. Cooks are slammed, and “crispy” means different things to different folks. Without clear instructions, you’re rolling the dice.
Understanding these behind-the-scenes shenanigans helps us see why bacon done wrong is a sad, sad thang But don’t worry—we can work around it with some savvy ordering skills.
Step-by-Step Guide to Ordering Bacon Like a Pro
Now that we know why restaurants sometimes botch our beloved bacon, let’s get into the nitty-gritty of ordering it right. I’ve got a game plan that’s worked wonders for me, and I’m betting it’ll do the same for you. Here’s how to make sure your bacon comes out just the way you want it.
1. Be Clear as Day About What You Want
Don’t just mumble “crispy bacon” and hope for the best. Get specific, fam! Tell your server exactly how you like it. If you’re all about that shatteringly crisp vibe, say something like, “Can I get my bacon very crispy, almost stiff as a board? I don’t mind waiting a bit longer for it.” If you prefer a softer, chewier bite, try, “I’d like my bacon tender, not too crispy, still a bit pliable.” The more detail you give, the better chance they’ll nail it.
2. Mention You’re Cool with Waiting
Restaurants are all about turning tables fast, so cooks might rush your bacon if they think you’re in a hurry. Let ‘em know you’re fine with a few extra minutes if it means getting it perfect. A simple, “Take your time, I want it just right,” can work magic. It shows you’re serious about your bacon game.
3. Ask for Thick-Cut if You Can
Here’s a lil’ secret—thicker bacon is harder to mess up. It don’t burn as easy as the thin stuff, and it takes a bit longer to cook, giving the kitchen more control. If the menu don’t say, ask your server if they got thick-cut or slab bacon. It holds up better and often tastes richer. Plus, it’s just more satisfying to bite into, ya know?
4. Pair It Smart for Breakfast
If you’re ordering bacon with your morning grub like eggs and toast, request it “extra crispy.” The moisture from stuff like eggs can balance out the texture and stop it from going overboard on the crunch. It’s a neat trick to keep things from burning while still getting that snap you crave.
5. Special Requests for Burgers and Sammies
When bacon’s going on a burger or sandwich, timing is everything. Ask for “crispy bacon” instead of the regular stuff they might toss on. Sandwiches don’t sit long in the kitchen, so a quick cook works in your favor. Make sure they know you want that crunch to stand out against the soft bun and other fixings.
6. Deep Fry Finish—If They’ll Do It
Some kitchens got a deep fryer, and if they do, politely ask if they can finish your bacon with a quick dip in hot oil. It crisps up all over without burning, and it’s a game-changer. Not every place will say yes, but it don’t hurt to ask. Just flash a smile and say, “Any chance you can deep-fry the bacon for extra crisp? I’d love to try it that way.”
7. Check It When It Arrives
Don’t just dig in the second your plate hits the table. Take a quick peek at your bacon. If it’s crispy, it should be a deep mahogany brown, dry to the touch, and stiff. If you like it softer, look for golden-brown with a bit of pink inside and some flex. If it ain’t right—bright pink and slimy or charred black—don’t be shy. Politely send it back with, “Hey, could you cook this a bit longer till it’s crispy? I’m happy to wait.” Most places wanna make you happy.
8. Reward the Good Stuff
When they get it right, show some love! Tip a lil’ extra and toss a compliment to the kitchen through your server. Say something like, “Yo, tell the chef this bacon is spot on, best I’ve had in ages!” Positive vibes encourage ‘em to put in that extra effort next time you roll through.
9. Hunt for Your Go-To Spot
Not every joint gonna master your bacon order on the first try. Keep trying new restaurants till you find one that nails it every dang time. Once you got your spot, stick with ‘em. Build a rapport with the staff—they’ll start remembering how you like it and hook you up.
10. Last Resort—BYOB (Bring Your Own Bacon)
If all else fails and you’re super picky, consider bringing your own bacon. Yeah, it sounds wild, but some chefs might cook it for you if you ask nice and maybe even give a discount on the dish. Just don’t expect every place to roll with this—it’s a long shot, but worth a mention for the die-hards out there.
What to Do When Your Bacon Ain’t Right
Even with all these tips, sometimes your bacon still shows up lookin’ like a hot mess. Don’t sweat it—I got your back. Here’s how to handle a bacon flop without losing your cool.
- Stay Chill and Polite: No need to get all huffy. Just smile and say, “Hey, this bacon’s a bit underdone for me. Could you toss it back on the grill till it’s real crispy? I’m good with waiting.” Most servers and cooks appreciate the calm approach.
- Know What You’re Looking For: If it’s too limp, point out it’s still pink and fatty. If it’s overdone, mention the burnt bits. Give ‘em a clear target to hit when they redo it.
- Don’t Be Afraid to Double-Check: When the new batch comes out, inspect it again. If it’s still off, you can ask one more time or just roll with it if you’re starving. Pick your battles, ya feel me?
I’ve had to send bacon back more times than I can count, and trust me, most places don’t mind fixing it if you’re nice about it. It’s all about getting that perfect bite, and a little patience goes a long way.
Why Bacon Texture Matters So Much to Us
Let’s get real for a sec—why do we even care so much about how our bacon turns out? For me and tons of other bacon junkies, it ain’t just food; it’s an experience. The right texture can make or break a meal.
- Crunch Is King for Some: Ultra-crispy bacon feels like a savory seasoning. It crumbles and spreads that smoky, salty goodness in every bite. Plus, the crunch just hits different—it’s satisfying as heck.
- Chewy Has Its Fans: Others dig a softer, chewier strip that’s got some give. It’s less intense, more greasy in a good way, and pairs nice with fluffy pancakes or soft bread.
- Texture Contrast: Whether crispy or tender, bacon’s job is to play off other stuff on your plate. Crispy bacon against soft eggs? Heaven. Chewy bacon on a crunchy burger bun? Also dope.
- Flavor Depth: Getting it cooked right brings out them subtle smoky notes, not just salt and fat. Crispy lets it caramelize deep, while chewy keeps it mellow. Either way, it’s gotta be spot on to shine.
I’m team crispy all day, but I get why some folks love it floppy. Whatever your vibe, perfect bacon elevates your whole dang meal. That’s why we fight for it!
Bonus: Cookin’ Bacon at Home When Restaurants Fail Ya
Alright, if you’ve tried all my restaurant tricks and still can’t get that bacon bliss, it’s time to take things into your own kitchen. I’ve messed around with a bunch of ways to cook bacon at home, and these methods gonna get you results that rival any diner—if not beat ‘em.
Slow and Low Pan-Fry
Grab a heavy skillet, set it on medium-low heat, and lay your bacon strips down. Be patient, flip ‘em often, and let ‘em cook slow. This way, the fat renders nice and even, and you get crispy without burning. Takes a bit, but worth it.
Oven Baking for the Win
Heat your oven to 375°F, line a baking sheet with foil, and pop a wire rack on top if you got one. Lay the bacon out and bake till it’s browned and stiff for crispy, or pull it a tad earlier for chewy. The air dries it out real good, and it’s hands-off. Perfect for big batches.
Microwave Hack
If you’re in a rush, layer bacon between paper towels on a plate. Zap it in 30-second bursts till it’s how you like it. The towels soak up grease, helping it crisp up. It ain’t gourmet, but it works in a pinch.
Fry with a Splash of Oil
For thick bacon, heat a skillet with just a tiny bit of oil. It helps the heat spread even, so you don’t get raw spots. Flip as needed till it’s golden and right for ya.
Weird but Cool—Boil First
This one sounds nuts, but hear me out. Boil bacon strips real quick in water, then pat ‘em dry with towels. Finish by frying. The boiling steams it and pulls out fat, so it crisps better later. Try it if you’re feeling experimental!
Sweet Twist with Brown Sugar
Coat raw bacon with a sprinkle of brown sugar before cooking. The sugar speeds up browning and adds a sweet-salty kick. It’s a lil’ extra, but dang, it’s tasty on a lazy Sunday brunch.
I’ve done all these at home, and let me tell ya, once you master bacon in your own kitchen, you might not even bother with restaurants no more. But when you do dine out, you’ll be armed with the know-how to demand the good stuff.
Bacon Etiquette—Don’t Be That Guy at the Table
Alright, one last thang before I let ya go. You got your perfect bacon, but don’t go wolfing it down like a caveman. There’s a way to enjoy it without getting side-eyes from the table next to ya. Here’s my quick guide to eating bacon polite-like at a restaurant.
- Cool It Down First: Hot bacon straight off the grill can burn your fingers or tongue. Give it a sec to chill so you don’t look like a fool wincing in pain.
- Break It Up Nice: For crispy bacon, cut or snap it into bite-size bits with your fork or hands. Pop small pieces in your mouth with fingers if it’s casual. For chewy, use a knife and fork to keep grease off ya.
- Mind the Mess: Crispy bacon crumbs gonna fly. Keep a napkin handy and tidy up often so you ain’t leaving a trail.
- No Full-Mouth Chats: Don’t talk while munching—crispy bacon crunch is loud, and no one wants to see that half-chewed strip. Chew, swallow, then yap.
- Fancy Joints, Fancy Manners: At upscale spots, skip the fingers altogether. Knife and fork for every bite, even if it feels overkill.
- Grease Control: At chill diners, a lil’ bacon grease on your hands is fine—just wipe before touching stuff. At nicer places, keep them digits clean.
I’ve learned the hard way that scarfing bacon like a beast gets ya dirty looks. Keep it classy, even if you’re dying to devour every last crumb.
Wrapping Up Your Bacon Journey
There ya have it, folks—everything I know about ordering bacon at a restaurant and getting it just right. From being super clear with your server to knowing how to spot the perfect strip, you’re now ready to tackle any diner, cafe, or fancy spot with confidence. And if they still can’t deliver, you’ve got the home-cooking hacks to fall back on. Bacon ain’t just food for us—it’s a passion, a lifestyle, and we deserve it done proper.
Next time you’re out, don’t settle for sad, floppy strips or burnt messes. Use these tips, speak up, and claim your bacon bliss. Got a fave bacon story or trick of your own? Drop it in the comments—I’m all ears for more ways to worship this salty, smoky goodness. Now go out there and order like a champ!
Chefs often use a grill press
A hallmark of well-cooked bacon is an even brownness and crispiness across each slice. Unless youre standing over your skillet constantly pressing each piece down with your spatula, that can be hard to achieve — particularly because bacon has a knack for curling once it hits the heat, pulling part of the meat away from the hot surface. This is why restaurant chefs often employ a grill press to cook their bacon. Todd Ginsburg, the chef behind the deli concept The General Muir, tells Thrillist that he places these metal presses over each slice of bacon while hes cooking, and doing so develops a consistent color and keeps each piece flat.
Using a grill press is also a fantastic way to reduce bacon splatter. Instead of the fat spitting out toward you, its blocked by the press and has to escape to either side of the bacon. The flatness you achieve with a grill press isnt just aesthetic, easier. Flatter bacon is way easier to use, both in its whole pieces (slotting easily into sandwiches or burgers, for example) and in chopped form, with the flatness allowing you to slice it more evenly. If you dont have a grill press, you can essentially use anything heavy, flat, and heatproof on your bacon. Just make sure you wrap your object securely in foil first, and dont use anything that you wouldnt want getting a little fatty.
Some diners confit their bacon
Restaurant and diner chefs have a wide variety of cooking methods to extract as much flavor as possible from each slice of bacon. One of these is to add way more cooking oil than you think. Confiting bacon is a trick performed by The Greeks Diner owner John Koutsouris, who completely covers his bacon in oil and then broils it for 20 minutes. Once this is done, the par-cooked bacon is finished on the flat-top grill to each diners liking.
Confiting bacon has a few key benefits. “The bacon keeps its shape. Theres no shrinkage,” Koutsouris explains to Epicurious. The flatness of each piece of bacon allows an even distribution of flavor throughout and makes it more aesthetically pleasing. Confiting the bacon also helps to intensify its already intense flavor, making it even more tasty, and stops it from drying out during the cooking process, keeping it juicy by submerging it in the fat. The confiting process also helps it to crisp up nicely on the flat-top grill, as the excess fat renders off each slice. Remember, you dont have to be a trained chef to confit your bacon — you can do it in the comfort of your very own home with a broiler and a deep enough baking sheet.
How We Cook Bacon In Buffet Restaurants
FAQ
What is the proper way to eat bacon in a restaurant?
Use Utensils: If the bacon is served with other dishes (like on a breakfast plate), it’s polite to use a fork and knife to cut it into manageable pieces. If it’s crispy bacon and you prefer to eat it by hand, it’s acceptable to do so, but try to keep it neat.
What does restaurant style bacon mean?
Restaurant bacon is the thinnest option you can find, and it’s usually cut into 1/32″ slices. Because it’s thin, this type of bacon crisps up quickly, and it’s commonly found in diners, restaurants, and hotels.
What’s the best way to buy bacon?
When buying bacon, look for slices with long veins of lean pink meat and a relatively small amount of fat. If the package bears an expiration date, purchase the package before the date expires. Take the bacon home immediately and refrigerate it at 40 °F (4.4 °C) or below.
Why does restaurant bacon taste so good?
The reason bacon from a diner consistently tastes better than homemade bacon is because it’s pre-cooked. Surprisingly, this is the secret to achieving a comparable breakfast hit at home. And to get there, you just need a few additional steps.
How can I buy Bacon?
To buy Bacon, you can press the small button on the upgrades description tab on the bottom-left corner of the game. Each one costs 10 coins, and the price will increase by 10 for each subsequent purchase. You can still buy Bacon even if you have no coins.
What makes a good piece of bacon?
David Rose, executive chef, Omaha Steaks shared that the quality of the meat is also what makes that slice of bacon the best. “Bacon is always a delicious treat, if properly cooked, but what makes a GREAT piece of bacon is the quality of the meat,” Rose told us.
Which fast food chains have the best smoked bacon?
Here are the fast-food chains that are doing bacon right in terms of sourcing, preparing, and achieving the best smoke flavor. Wendy’s proudly touts their applewood smoked bacon as the best in the biz, and we can’t argue with the smoky flavors of the chain’s Bourbon Bacon Cheeseburger.