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Best of New York 2011 • Eating

Best Bacon and Eggs

  • Peels

    325 Bowery, at 2nd St.; 646-602-7015

    The eggs are so fresh you wonder whether they’re keeping chickens on the roof. The toast is hot and buttered; the hash browns light and fluffy. But make no mistake: The Farmer’s Breakfast plate at Peels is all about the house-cured bacon, a hot commodity in such limited supply the kitchen rations it out like water during a drought. Co-chefs Preston Madson and his wife, Ginger, get a whole hog delivered from Bev Eggleston’s pedigreed EcoFriendly Foods every week, and carve the belly into slabs they marinate in molasses and smoke over hickory. Rich and sweet with just the right amount of tender chew, this super-bacon can only be found on the aforementioned Farmer’s Breakfast (or as an off-the-menu request). Good thing breakfast is served until a very civilized 5 p.m.

    See Also: A Look at the Peels Menu

From the 2011 Best of New York issue of New York Magazine

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