Two months ago, chef Matan Abrahams decided to remove bacon from the menu of Hudson Restaurant in Tel Aviv. One dish that disappeared as a result was “Law and Cheddar” (a play on the Hebrew words for law and order): a beef hamburger topped with ground entrecote and bacon, grilled cheddar cheese and still more bacon. “The more bacon, the merrier,” Abrahams says. He’s referring to salt-cured pork (generally the belly, breastbone and prime ribs), which lends a salty-umami-sweet (and sometimes smoked) taste to a range of foods. This flavor is hard to beat.
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