There's no way I can adequately narrate the series of events that led me and RZS to a table at the uber swanky Porter House steakhouse at the Time Warner Center this past Thursday evening. One minute we were at a book signing discussion for My Last Supper, where chefs Eric Ripert, Daniel Boulud, and Thomas Keller talked about their favorite meals; the next minute we were upstairs at Bouchon Bakery drinking champagne, and then ... there we were, eating ridiculous plates of meat -- all on the house, courtesy of Porter House chef Michael Lomonaco. The bone marrow (left) was pretty spectacular (as was the perfectly grilled bread that accompanied it), but the thick-cut bacon was the dish that I'll probably remember for the rest of my conscious life. It was hands-down the best bacon I've ever had, and probably will ever have. It was how all bacon should be: crispy, but with a buttery, melt-in-your-mouth quality; smoky, salty, perfect. Man, if I ever became independently wealthy, just think of all the decadent and tasty ways I could facilitate my early demise. I'd definitely start and end with this bacon, that's for sure.
[Click on image to enlarge.]