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  • Narrator: This chef dropped fine dining to open

  • a bacon restaurant.

  • Peter Sherman is a born-and-bred New Yorker

  • serving up everything bacon.

  • - You know on a good week, we're going through at least

  • a thousand pounds of bacon.

  • You know, we've probably spend a quarter million

  • dollars last year just on buying bacon.

  • Narrator: Peter trained at the International Culinary

  • Institute before working in several fine-dining restaurants.

  • And after about 20 years, he was looking for a change.

  • He finally left his job at the Four Seasons Hotel

  • to run Bar Bacon in 2014.

  • - The trajectory of my life and the food

  • industry itself was going in a different direction.

  • The fine dining was failing, so I needed to sort of

  • find my own path.

  • My objective was trying to find something that was sort of

  • under-serviced, but still had a craving that could

  • carry an entire menu.

  • Narrator: Turns out, switching caviar for bacon paid off.

  • The restaurant brings in over $3 million in revenue

  • each year.

  • - When I opened this restaurant, I feared that all

  • of the talent that I had put forward,

  • I was losing most of it.

  • And now I'm limiting myself to just the

  • single ingredient of bacon.

  • What I didn't realize, that I realize today,

  • is that it opened more doors than it closed.

  • Narrator: Now bacon is one of the oldest foods in the world.

  • Meaning thousands of years old.

  • The first recipe for bacon dates back to 1500 BC

  • And yet people can't stop eating it.

  • - As much as the pundits like to say that we're

  • going through a fad or a trend.

  • You know, bacon is trending.

  • Bacon has never not trended.

  • I mean, it has only increased from the amount of

  • bacon that we have sold.

  • We can't keep up with a demand that is always rising.

  • Narrator: Now the average American east about 18 pounds

  • of bacon each year.

  • But even with such high demand, Peter looks to keep

  • his menu affordable.

  • So he's willing to pay a little extra if that means

  • keeping his prices consistent.

  • - We've taken hits here and there and when

  • pork has spiked.

  • It was more important that we sort of stayed true to a

  • price point that was in that vein and in that line.

  • Narrator: Peter is always looking for new and creative

  • ways to serve up bacon.

  • And on this menu, customers may come across bacon twists

  • they've never seen before -

  • like chocolate-covered bacon and bacon-wrapped hot dogs.

  • - All I need to do is put bacon on the plate,

  • which allows me to live in every culture's cuisines.

Narrator: This chef dropped fine dining to open

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B1 bacon narrator fine dining restaurant dining menu

Multimillion-Dollar Restaurant Only Serves Bacon

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    林宜悉 posted on 2020/10/25
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