Fakin' Bacon

First it was the Vosges Barcelona Bar -- hickory smoked almonds, grey sea salt, deep milk chocolate. No hesitation there. And then they came out with the Bacon Bar. I was mesmerized and drawn but not completely won over. And now, I just saw in the SF edition of Urban Daddy that the Pirate Radio Cafe has an espresso (De La Paz, no less) and bacon (organic Prather Ranch, to be sure) coffee drink on offer. And it's not just crispy bacon bits on top, the milk is actually foamed with bacon fat AND maple syrup.

When I try to imagine the combo, it FEELS like it should work...with chocolate. But coffee? They do share a lot elements in their flavor profiles. I find myself vacillating. There's something instinctively edgy about seamlessly morphing two opposite corners of the food arena. Will it be alchemy, or will it be a just an interesting idea badly executed?

Hey, I'm already on a pork mission to the city next week so I HAVE to check this thing out, right? Apologies to all you vegans and vegheads....