Bakn, a new bacon-centric restaurant in Carnegie, has officially opened its doors, and is serving up all kinds of pork-infused goodness.
Culinary Arts School alum and owner Randy Tozzi will be leading the kitchen, which will be open for breakfast, lunch and dinner every day except Monday.
While many of the dishes feature a variety of different kinds of bacon (hence the name), there’s also a few vegetarian options available for non-meat eaters.
Our picks for breakfast:
- Slow-Braised Short Ribs: Served with creamy Parmesan polenta, Applewood-smoked bacon, and a sunnyside egg
- Almond-Crusted French Toast: Two slices thick bread crusted with sliced almonds, and topped with powdered sugar and maple syrup
- Veal And Sausage Stuffed Banana Peppers: Served with bacon and a fried egg
- Bacon-Stuffed Cakes: Three corn pancakes stuffed with Applewood-smoked bacon
And lunch & dinner:
- Pork Belly Cuban: Braised pork belly, Dill pickle, yellow mustard, and baconaise served on a crusty roll
- Bakn BLT: One pound of smoked Applewood bacon, baby spinach, sliced ripe tomato, and baconaise on Sourdough bread
- Bakn Burger: Half-pound sirloin, pepper bacon, Applewood-smoked bacon, Jarlesberg, field greens and tomato
- Mushroom Flatbread: Sauteed mushrooms, garlic oil, mozzarella and arugula
To find out more information, and check out their complete menu, visit their website.
Bakn (335 East Main Street, Carnegie)
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