I was a little dubious at first when we pulled up, the restaurant is located in an unassuming strip mall, nestled between a Mexican restaurant and a Babies Furniture Plus. Nothing about that oozes trendy, sexy, food. But as soon as we walked in, we felt a sudden shift in the atmosphere. Good lighting, rustic decor, and a fantastic smell coming from the kitchen. We were also greeted by Ryan, a member of the waitstaff that we knew from his previous restaurant experience.
Sidenote: If you do go to Bacon Brothers, you must ask for Ryan to be your waiter. I've never met a guy that was more passionate and more knowledgeable about a menu than him. He made our experience just that much better.
The restaurant specializes in prohibition-style cocktails. Very similar to the drinks that they serve at Husk if you've ever been there. T loves them because he describes them as "manly cocktails", the kind of drink he's not embarrassed to have sitting in front of him. He opted for the Sazerac (rye whiskey, absinthe, bitters, and sage) and I ordered the Pomegranate Negroni (Aperol, Plymouth Gin, Sweet Vermouth, house made pomegranate grenadine syrup topped with dried rose petals). There was nothing manly about my drink, and boy was it good.
For our appetizer, by recommendation of Ryan, we started with the Pimento Cheese Jar and two Deviled Dust Eggs. The Pimento Cheese was very tasty. It was topped with a bacon jam, which gave it a great smoky flavor that paired so well with the cheese. And at $.75 a pop, it was hard not to order a few of the deviled eggs. They're topped with coppa ham and the house made "devil dust" which gave them just the right amount of heat.
As for our entrees, T ordered a pork chop special and I had the B.E.T. (pork belly pastrami, Swiss cheese, fried duck egg, green peppercorn mayo, arugula, yellow tomato) I'm not a huge pork chop fan, so the T's entree wasn't necessarily my jam, but the B.E.T. was out of this world. Definitely not the thing you want to order on a first date, because it was super messy, but the flavors went together beautifully. Let's be honest, I love anything with cured meat and a fried duck egg. Throw in cheese and a special mayo? Sold.
One thing that Ryan told us when talking about the restaurant is that they don't even own a freezer. Everything is just that fresh. We loved seeing all of the meat hanging in the restaurant, too. It made me wish that I had ordered the charcuterie plate. I'll have to save that for next time though.
So all in all we were very impressed with Bacon Brothers. In my opinion, the one thing that they don't have going for them is the location. I think if they opened a location closer to downtown, they would be an even bigger hit. Maybe even in the Pendleton Street Arts District, or what T and I have deemed "the Brooklyn of Greenville". I think the hipster vibe of the restaurant would be so successful there. One of these days, maybe, just maybe...