The star of this porky pie is first rendered in its own fat before topping a salad of radicchio, escarole and balsamic vinaigrette; then, after just two minutes in a 500-degree oven, the thick-cut bacon - now with its trademark crispy edges - is poised for a copious dusting of Parmigiano-Reggiano cheese, plus Calabrian chiles for kick.
Cucina Enoteca Del Mar - sister restaurant to Cucina Urbana - uses the same starter dough for its pies developed six years ago at the Bankers Hill original. Every Thursday during happy hour from 3 to 6 p.m., all pies are half off, making this regularly priced $16 masterpiece quite the San Diego Bacon Week bargain.
Cucina Enoteca Del Mar: 2730 Via de la Valle, Del Mar. (858) 704-4500 or urbankitchengroup.com
San Diego bacon roundup