The Baconator and Animal, the restaurant
Gailor is obsessed with the Baconator. This is odd for someone who is a vegetarian, except that she says sushi and prime filet mignon don't count.
The Baconator, if anyone isn't familiar with it, is Wendy's bacon burger made with two beef patties, six strips of bacon and two slices of cheese.
Not that Gailor would ever eat one. But she likes to imagine the naming process. ...
Sometimes she does a whole comedy routine about how they came up with the name, which I couldn't possibly do justice to here, but let me simply say that she and I agree that Terminator is the greatest movie of all time. Or at least she pretends to love it as much as I do.
Anyway, if the Baconator is at the low end of America's obsession with bacon, Gailor has come up with the high end.
Ladies and gentlemen, may I present...
This is a new-as-of-this-summer Los Angeles restaurant at 435 N. Fairfax Ave. dedicated to meat, and especially bacon. If you like slab bacon and pork belly, Animal is your restaurant.
Gailor sent me the mini-review from the Los Angeles magazine. The photo showed foie gras with biscuits and gravy, and the review mentioned fried quail with grits, but the sentence that caught my eye was "Not to blaspheme, but is there such a thing as too much bacon?"
Bacon appears in every course, if you so desire, including a fudge brownie dessert with crumbled bacon.
(Los Angeles Times photo of Animal)