Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
May 5, 2020

Marc Dym photoPABLO ABULIAK

Marc Dym

Craveability is subjective, just like beauty is found in the eye of the beholder. But sometimes a dish stands out like a supermodel, where objectively, there’s not room for debate—it’s ringing all the bells. The Billionaire’s Bacon Banh Mi, a sandwich on offer at American-themed Little River Inn Restaurant, is a prime example.

Executive Chef Marc Dym combines thick-cut bacon, glazed in brown sugar, spices and pepper flakes, with spicy pickled vegetables and kimchi mayo on a baguette. “This sandwich is all about sweet, heat and umami,” he says. Building on that savoriness, then taking it right over the top, is the bacon. “The true star of this sandwich is the bacon, really more like pork belly, specially cured for Little River Inn and finished with brown sugar and spices,” says Dym. “Each bite of the Banh Mi is a mash-up of salty, sweet, spicy bacon goodness.”

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