Narrator: This chef dropped fine dining to open
a bacon restaurant.
Peter Sherman is a born-and-bred New Yorker
serving up everything bacon.
- You know on a good week, we're going through at least
a thousand pounds of bacon.
You know, we've probably spend a quarter million
dollars last year just on buying bacon.
Narrator: Peter trained at the International Culinary
Institute before working in several fine-dining restaurants.
And after about 20 years, he was looking for a change.
He finally left his job at the Four Seasons Hotel
to run Bar Bacon in 2014.
- The trajectory of my life and the food
industry itself was going in a different direction.
The fine dining was failing, so I needed to sort of
find my own path.
My objective was trying to find something that was sort of
under-serviced, but still had a craving that could
carry an entire menu.
Narrator: Turns out, switching caviar for bacon paid off.
The restaurant brings in over $3 million in revenue
each year.
- When I opened this restaurant, I feared that all
of the talent that I had put forward,
I was losing most of it.
And now I'm limiting myself to just the
single ingredient of bacon.
What I didn't realize, that I realize today,
is that it opened more doors than it closed.
Narrator: Now bacon is one of the oldest foods in the world.
Meaning thousands of years old.
The first recipe for bacon dates back to 1500 BC
And yet people can't stop eating it.
- As much as the pundits like to say that we're
going through a fad or a trend.
You know, bacon is trending.
Bacon has never not trended.
I mean, it has only increased from the amount of
bacon that we have sold.
We can't keep up with a demand that is always rising.
Narrator: Now the average American east about 18 pounds
of bacon each year.
But even with such high demand, Peter looks to keep
his menu affordable.
So he's willing to pay a little extra if that means
keeping his prices consistent.
- We've taken hits here and there and when
pork has spiked.
It was more important that we sort of stayed true to a
price point that was in that vein and in that line.
Narrator: Peter is always looking for new and creative
ways to serve up bacon.
And on this menu, customers may come across bacon twists
they've never seen before -
like chocolate-covered bacon and bacon-wrapped hot dogs.
- All I need to do is put bacon on the plate,
which allows me to live in every culture's cuisines.