Taking it one step further, Dissecting the Dish is here to highlight the Top Hat’s fresh menu to show you the extra bit of passion that goes into to each item.
A standard of the sandwich world, the B.L.T. may sometimes be overlooked… but Craig Thomas, the Top Hat’s sous chef, has created one that’s a cut above the rest. The Candied Bacon B.L.T. launches the staple entree into a rich, gourmet flavor palette, while remaining a great choice for quick and casual lunch option.
Made with 6 slices of house-candied bacon, sherry vinegar and oil dressed mixed greens, balsamic marinated tomatoes, smoked tomato aioli, and locally made, lightly toasted Le Petit Sourdough — this BLT has a unique and interesting flavor approach. You get a very sweet and savory start from the candied bacon which is quickly followed by a citrus note from the balsamic tomatoes and dressed mixed greens. It finishes with a creamy smoked flavor that makes each bite more enjoyable than the last. Craig suggests pairing the sandwich with a cool glass of rosé to truly treat your tastebuds (and mood).
A Word from the Chef
“I never went to school for Culinary Arts, but I always enjoyed cooking growing up and was constantly cooking with my mom, Susan, and the rest of my family. I’ve worked in a handful of different kitchens and for a small amount of catering companies, all of which allowed me to grow as a cook and develop my own recipes and palette. But more than anything, I really just enjoy cooking great food to make people happy.”
The Top Hat is open Monday thru Saturday from 11:30am to 10pm (may vary during ticketed events). Throughout the week, the Top Hat hosts several music infused dinner theme nights, including Raising the Dead, Jazz Night, Acoustic Avenue, and Family Friendly Friday. More details here.