Hog Heaven

Bacon takeover at trio of eateriesIs everything really better with bacon? After all, chocolate-covered bacon’s become the trend recently. Seems like a trio of restaurant owners think so and they’re going hog wild and frying up strips to feature everywhere on their menus.db Bistro ModerneEven Miami’s premier downtown spot has gotten into the game where three-time James Beard award-winning French chef Daniel Bouloud is infusing bacon into his classic French recipes. He’s using it to finish off his slow baked Atlantic cod entrée and in the Petis Pois A La Francaise (French-style peas) where crispy pancetta’s the star ingredient.JW Marriott Marquis, 255 Biscayne Blvd. Way, Downtown Miami (305-421-8800) www.dbbistro.com/miamiPrime 112

At the steakhouse/celeb haunt on South Beach where you’d think world-class athletes get enough of their red meat fix, bacon’s making an appearance in several dishes. In the eight years they’ve been open, strips of Applewood smoked Nueske bacon from Wisconsin have been a staple at the bar served up in a napkin-lined wine glass for snacking while sipping a cocktail. And they also take the baked clams foriana with smoked bacon, lemon and parsley to another level.

112 Ocean Dr., Miami Beach (305-532-8112) www.mylesrestaurantgroup.comBiscayne TavernHaving recently debuted in the b2 Miami downtown hotel, this new hotspot is a must visit for bacon lovers, where candied bacon is served upon request. And if that’s not enough, try the slow poached duck egg with jowl bacon lardons and frissee salad or if you’re really brave the ultra-rich calves liver and pearl onion with jowl bacon and madeira shallot demi.b2 Miami, 146 Biscayne Blvd., Downtown Miami (305-358-4555) http://www.bhotelsandresorts.com/b2-miami-downtown//