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Time Out Market Dish of the Day: Maple Bacon Clothesline

Bao Ong

As a celebrity chef, David Burke is a James Beard Award winner (the equivalent of the Oscars in the food world), successful New York restaurateur and popular on-camera personality. But we’d argue his most impressive (and tasty) feat is turning classic American dishes into creative, can’t-miss bites.

At Time Out Market New York, one of Burke’s iconic creations takes certain stage: maple bacon clothesline. On the David Burke Tavern menu, you can order the candied bacon strips hang from clothespins and it’s served with a tomato Belgian waffle, gem lettuce and chipotle mayo. The thick-cut slivers of pork are shellacked in maple syrup that’s been boiled with mustard and rosemary.

As the father of FOMO food, we’re not completely surprised by Burke’s whimsical ideas. For this dish...err...offering, Burke says he got the idea after hanging fruit to dry. He was feeding over 300 people at a charity event one year and to speed things up, he used blow torches to give the bacon a crispy finish. He originally used scissors to cut the bacon to control the portion sizes but at his restaurants, guests get to do this at their table on their own.

“The dish grew from there because it’s shareable, Instagrammable and delicious,” says Burke.

It’s the kind of app you’d find at one of the best brunch restaurants in NYC. But come to the Market, were you can also taste more of Burke’s creative dishes, like spicy lobster dumplings, crispy soft-shell crab tacos and pork shank “Redemption” with mac and cheese.


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