Did someone say bacon? Yes we did. From March 19–22, all 11 Iron Hill Brewery & Restaurant locations will be going hog wild for the salty, crunchy treat that everyone loves to eat.
From Ardmore to Voorhees and at every Iron Hill between, our restaurants will be putting forth their best Bacon Madness menus for four days, showcasing bacon in ways that you’ve only ever dreamed about. Soup, salad, appetizers, entrees and even desserts … if you want a meal that’s filled with bacon from start to finish, we can do that. Each location will be featuring a different menu starring eight bacon-laden dishes. Take a peek at just a few of the options that will be available and start putting together your Bacon Madness plan of attack:
Oyster and Bacon Chowder with crumbled bacon, chives and oyster crackers in Chestnut Hill
Mixed Greens Salad with candied bacon, shaved fennel, red onion, apple and apple cider vinaigrette in Phoenixville
House-Made Bacon Poutine (pommes frites, bacon gravy and cheddar cheese) in West Chester
Scrapple Waffle with griddle tomato, fried onions, maple-bacon mayo and sriracha-ketchup whipped cream in Newark
Pork Cassoulet (pork belly, pork loin, sausage and white bean ragout) in North Wales
Bacon Meatloaf with smoked cheddar smashed potatoes, brussels sprouts-pepper bacon saute and porter-bacon gravy in Maple Shade
Bacon Shoofly Pie with freshly whipped cream and vanilla ice cream in Media
5 Layered Chocolate Bacon Banana Bread with chocolate ganache and vanilla ice cream in Lancaster
Sopes—crispy wild boar bacon, caramelized onions, pickled pig skin, queso fresco and cilantro—in Wilmington
Don’t forget to follow along on social media! We’d love to chat all things #BaconMadness with you on Facebook, Instagram and Twitter.
With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.
Content provided by Dish Works author Michele Kornegay.