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Hot And Crispy
New Slices of Bacon

For what now feels like forever, bacon has been riding a trendy bandwagon, making stops at gourmet dinners, ice-cream counters, and even craft breweries. (To be honest, we preferred the idea of Rogue’s Voodoo Doughnut Bacon Maple Ale to the actual drink.) But some of Boston’s innovative food pros are giving bacon (not to mention actual oinkers) a new lease on life by styling strips out of other meats — and even veggies. For a Mediterranean flavor, chef Mark Goldberg of PARK (59 JFK Street, Cambridge 617.491.9851) offers house-cured lamb bacon, finished with feta and black olives. Chef Michael Leviton of Lumière (1293 Washington Street, Newton, 617.244.9199) creates grass-fed-beef bacon, lovingly smoked. And chef Brian Poe tops his potato skins with no fewer than seven bacon varieties, including boar, at his Tip Tap Room (138 Cambridge Street, Boston, 857.263.7614). Even vegetarians can get a piece of the action, thanks to chef Dave Becker of Sweet Basil (942 Great Plain Avenue, Needham, 781.444.9600), whose crunchy eggplant is made zippy with tomato and soy accents.

_ Stuff Boston