bacon every which-way
What’s the secret to success? Bacon. Lots and lots of bacon.
There may be other secrets to success, but Susan McMahon and Randy Tozzie, owners of Bakn in Carnegie, plan to see how far fried strips of pork can take them.
McMahon, a dentist, has deep roots in the restaurant business. Her grandparents owned the iconic Omar Khayyam Restaurant in Oakland, and she remembers spending a big chunk of her childhood at the restaurant and accompanying her grandfather to the Strip District to buy food. She also made some cash in college and dental school working at Mario’s on the South Side.
McMahon’s partner, chef Randy Tozzie, has worked at the Duquesne Club and for Giant Eagle Market District, and was named “Chef of the Year” by the Pittsburgh Chapter of the American Culinary Federation in 2012.
“He has a deep love of pork,” says McMahon, who lives on McConnell Mill Lane. Since opening in late August, the place has been “going gangbusters,” McMahon says.
Bakn is open from 7 a.m. to 10 p.m., every day but Monday, at 335 E. Main Street in Carnegie. Its menu features baconated items such as bacon-stuffed pancakes, shrimp and grits (and bacon), pork belly tacos, pork belly pastrami, a bacon flight and bacon-slapped honey jam.
And, belying the restaurant’s name, there are vegetarian offerings: bread pudding, salads and a roasted red pepper, cucumber, red onion, arugula and chevre sandwich (which you probably could add bacon to).