Because you know I loves me some birria.

All the “cool kids” were saying that bacon jumped the shark nearly 2 years ago – the whole “let’s put bacon in everything!!!” is done/over/tired.

Sure, bacon is tasty.  But as a fad it definitely hit hard (even the post-fad engendered some anger) and maybe, just maybe, the shark-jumpage will be accelerated with the whole nasty flu business going on.

Yes, yes, I know you can’t get it by EATING pork.  But who isn’t going to come away from the whole situation without at least associating something big, threatening, and potentially pretty disruptive to those pink carriers of delicious meaty treats?  See what I mean?

Unbelievably, there are still seats for tonight’s “Bacon, Glorious Bacon!” Community Table dinner at Jennifer James 101.

Call to grab a seat and have a fantastic family-style meal with wine and probably more pig than you’ve et in quite some time.  The menu is below, call 884-3860 for a reservation and come hungry!

Tuesday:: Bacon, Glorious Bacon (today)  $35 +tax +grat  6pm  Seats left!!

Bacon-popped popcorn

JJ’s darn-near-world-famous Deviled eggs w/ sweet & spicy bacon

Bacon-wrapped blue cheese-stuffed figs

Classic B(acon)LT sandwiches

Bacon mac&cheese

Spinach w/ bacon vinaigrette

Swedish bacon fat cookies

Bacon & chocolate chip ice cream

Bacon, meet Donut. Maple, meet Bacon. Now, you kids don’t get into too much trouble, you hear? Hey, hey, keep your crispy fried crust away from cold homemade ice cream! It might drip as it melts, leaving wisps of steam to escape into the fragrant air all around the plate.

Uh-oh. Looks like Deb the amazing pastry chef has orchestrated a most unholy melange of a dessert, called the Maple Bacon Donut, hopefully a permanent resident at Nob Hill Bar & Grill. To add compliment to curiosity it goes for the phenomenal bargain of five bucks. Doesn’t a molten crapola cake at some Italian chain restaurant go for the same price? I rest my case.

Believe it or not, my most favorite thing at Porky’s Pride BBQ was the little cup of “Three Beans” that came with my enormous platter of meat.  An incongruous mixture of red, pink and LIMA beans well-seasoned and studded with rich ground beef, they teetered on the edge of being chili, save for some tomato.  They know their beef, from putting it in the beans, to some fantastic brisket.

Despite that, I still had to take a snapshot of the little mascot on the counter between the drink station and the dining room – is its name “bacon bits”, or is it meant to indicate the availability of additional toppings to accompany those beans?  I might not find out unless I go back for another visit, and that certainly could happen….