Dreamed up by chef Amos Hurst, the ultra-luxurious bacon pops debuted about two weeks on Teds new menu. Each 3-ounce rectangular cuboid (apparently, thats like a cube, but without all the square sides) is cured and smoked in-house, grilled, skewered and served up on a plate of Teds homemade salted-caramel sauce. From what bartender/server Amanda Rouillard tells me, theyre usually split between two people which makes sense, given how rich these salty-and-sweet little pops are. Shes yet to see anyone hold the pops by the stick and take a bite Popsicle-style, though. This is one kind of finger food thats probably best eaten with a fork and knife. Off the Beaten Plate Click here to see more Off The Beaten Plate . Click here to see drinks featured in Lawrence Libations . For more tidbits from Lawrences restaurant scene, check out the Wined & Dined blog. Where to get it: Ted’s Taphouse , 1004 Massachusetts St. What you’ll pay: $6 for two bacon pops Try it with: A cold one. Ted’s has more than a dozen craft beers to choose from. Also on the menu: Plenty of appetizers (if you’re a fan of the bacon pops, you might also try Ted’s Vietnamese pork belly), salads, sandwiches, burgers and entrees (meat-lovers have plenty of options, though the restaurant also offers a Portobello Napoleon). For the kids, there’s cheesy mac and “fingers and fries.” Off The Beaten Plate highlights some of the more exotic, oddly named or inventively concocted dishes from local menus. Know of an offbeat item we should check out? Email reporter Joanna Hlavacek at firstname.lastname@example.org. Follow her at Twitter.com/hlavacekjoanna.
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