The first thing I asked Anthoni Jodin — possessor of the soon - to - be - openBar Brutus , where almost everything on the bill of fare sport bacon — is whether we were talking about American bacon or Canadian bacon . As it reverse out , that was an even sillier inquiry than I realized .
" No one here call it Canadian bacon , " he says of the thin cuts of " back bacon " we consider to be Canadian - style here in the States . But to be well-defined , at Brutus they ’ll be serve up the fatty , piquant strips of pork barrel we know as just Sir Francis Bacon .
Jodin accent that this is not an practice session in gluttony , or even kitsch . " It ’s not just bacon for the fun of bacon , " he says . Before there was Baron Verulam , there was just the melodic theme of a measure with a certain ambiance , one of gentlemanly class , Jodin explains . But when debate the menu , bacon seemed like the pure bridge circuit between this highbrow spirit and a warm welcoming regalia of finger foods . Not to mention how delicious and popular it is .
For some of the items on the menu , the addition of bacon seems completely natural : Their burger is a hollo the " Kevin Bacon " and , of course , comes topped with strips of the good stuff . While Caesar is oust from his own salad — now called a " Brutus Salad , " naturally — there ’s the choice to have it wait on in a bacon roll ( for an superfluous fee ) . Others are a footling bit more of a stretching : " Bacon Sushi " descend englut with volaille , tempura , engagement puree , Nipponese omelet and seaweed — all wrap in bacon . And some are just double-dyed splendour : The " Hotpig " claim to be " in all probability the world ’s first 100 percent bacon sausage balloon " and — since this is Montreal—“Jagerpoutine , " which adds both bacon and a Jagermeister - flavored sauce to the Canadian classic .
And if you like your salty with an equal acid of sweet , there ’s a house - made caramel and bacon doughnut and house - made chocolate Saratoga chip and bacon number cookie for dessert .
And since this is a bar first , restaurant instant , the cocktail menu features some surprise 1st Baron Verulam appearance as well . " Pork Soda " is just like a vodka pop , except that it makes function of a Sir Francis Bacon - infuse vodka . The " Beeznuts " keeps the sweet and salty appeal of a margarita but with a twist : tequila , homemade bacon marmalade and almond liqueur . And the " Bloody Caesar”—their take on a Bloody Mary — comes garnished with a bacon rose . " calculate effective , tastes awful , " Jodin say of this fatty floral arranging . " What somebody does n’t want to rate a drinkable with a bacon come up ? "
The bar is all but ready to open up ; they ’re just waiting on a liquor license .
