Chicago has a bar, and that bar loves bacon.
Bacon plus beer. Yes, really.
Lots of love to Paddy Long’s for this one. Five seasonal brews are poured alongside five cuts of bacon (cured in-house from local butchers). You’ll start light, perhaps with Irish thick-cut cured in a brine sipped with Metropolitan Brewing’s kölsch-style beer, Krankshaft. Reservations are a must. Real diehards can up the ante with the bomb: five pounds of spiced ground sausage, pork, and beef wrapped in a weave of brown-sugar bacon.