Adding components to a BLT is a tough job. How do you improve something already so perfect? I decided to track down some of the restaurants truly making their mark on the BLT, either by adding an unexpected ingredient or by upping the ridiculousness.
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Behind an entrance that would give your average abbot door envy, Old Oak Tap is an altar where Ukranian Village brunchers come to pray.
We love the dishes where the bacon is everywhere and nowhere, so all you can detect is the haunting aroma of smoke and the salty profile of the cure. But we are not immune to the pleasures of the occasional bacon overload, just so long as each calorie-laden fatty bite is worth the extra mile on the treadmill.
It's hard to think of another dish as comforting or familiar as macaroni and cheese. But even though it's generally regarded as a simple dish comprised of two components, there are a shocking number of ways to get the job done. No matter your personal preference, there's a macaroni and cheese in Chicago out there for you.
What is the Old Oak Tap doing serving a BLT in November? This version gets around that problem by subbing in fried green tomatoes. Coated in cornmeal, the thick slice is slightly crunchy and acidic. Along with extra crunchy strips of maplewood smoked bacon (the B ) and arugula (the L), the sandwich also adds a smear of pimento cheese.