I've been pigging out on bacon.
These days, everybody seems to be coming up with some sort of bacon creation. I recently tried the Blondie Brownie at Local. It's incredible. I ate every morsel on my plate.
Derk Meitzler, Local's executive chef/general manager, came up with the dessert two years ago. The base, he said, is a gooey bar — like a blonde brownie with a pecan crust on the bottom — laced with candied bacon (bacon cooked with sugar and brown sugar) and topped with vanilla bean ice cream. Homemade caramel sauce is drizzled on the plate.
"It's the South," said my colleague Ian Lemmonds. "We put bacon on everything. Even dessert."
Server/bartender Courtney Taylor described the Blondie as "a little piece of heaven in your mouth."
Local owner Jeff Johnson described the Blondie as their "best-selling dessert."
If you don't want sweet bacon, Local also uses bacon with their burger, on their chicken sandwich, in a salad and in macaroni and cheese. "Everything tastes good with bacon on it," Meitzler said.
The Blondie also will be sold at the new Local, which is slated to open in mid-October at 2126 Madison in Overton Square.
I thought I was done with bacon for a while, but my colleague Jennifer Biggs just told me she once tried a bacon ice cream made by chef Kelly English at Restaurant Iris. I need to check that out.
Local is at 95 S. Main; 901-473-9573.