In an ode to bacon titled “The Best Food in the World” (March 2005), Colman Andrews, one of SAVEUR’s founding editors, boldly proclaimed, “A proper serving of bacon is six slices.” His first encounter with this brown-sugar-coated version occurred at one of our staff holiday parties, catered by the now-closed Manhattan restaurant Mortimer’s. “A big platter of the bacon, frequently replenished, was in the dining room,” Andrews recalls. “It was so popular that you had to wait in line to grab a few pieces.”