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Instagram User: BarBrutus

(Almost) All Bacon Bar Coming To Montreal

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Instagram User: BarBrutus

The first thing I asked Anthoni Jodin—owner of the soon-to-be-open Bar Brutus, where almost everything on the menu features bacon—is whether we were talking about American bacon or Canadian bacon. As it turns out, that was an even sillier question than I realized.

"No one here calls it Canadian bacon," he says of the leaner cuts of "back bacon" we consider to be Canadian-style here in the States. But to be clear, at Brutus they'll be serving up the fatty, salty strips of pork we know as just bacon.

Jodin stresses that this is not an exercise in gluttony, or even kitsch. "It's not just bacon for the fun of bacon," he says. Before there was bacon, there was just the idea of a bar with a certain ambiance, one of gentlemanly class, Jodin explains. But when considering the menu, bacon seemed like the perfect bridge between this highbrow spirit and a warm welcoming array of finger foods. Not to mention how delicious and popular it is.

For some of the items on the menu, the addition of bacon seems completely natural: Their burger is a called the "Kevin Bacon" and, of course, comes topped with strips of the good stuff. While Caesar is ousted from his own salad—now called a "Brutus Salad," naturally—there's the option to have it served in a bacon bowl (for an extra fee). Others are a little bit more of a stretch: "Bacon Sushi" comes stuffed with chicken, tempura, date puree, Japanese omelet and seaweed—all wrapped in bacon. And some are just pure brilliance: The "Hotpig" claims to be "probably the world's first 100 percent bacon sausage" and—since this is Montreal—"Jagerpoutine," which adds both bacon and a Jagermeister-flavored sauce to the Canadian classic.

And if you like your salty with an equal dose of sweet, there's a house-made caramel and bacon doughnut and house-made chocolate chip and bacon bits cookie for dessert.

And since this is a bar first, restaurant second, the cocktail menu features some surprise bacon appearances as well. "Pork Soda" is just like a vodka soda, except that it makes use of a bacon-infused vodka. The "Beeznuts" keeps the sweet and salty appeal of a margarita but with a twist: tequila, homemade bacon marmalade and almond liqueur. And the "Bloody Caesar"—their take on a Bloody Mary—comes garnished with a bacon rose. "Looks good, tastes awesome," Jodin says of this fatty floral arrangement. "What person doesn't want to order a drink with a bacon rose?"

The bar is all but ready to open; they're just waiting on a liquor license.

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science
6 Radiant Facts About Irène Joliot-Curie
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Hulton Archive/Getty Images

Though her accomplishments are often overshadowed by those of her parents, the elder daughter of Marie and Pierre Curie was a brilliant researcher in her own right.

1. SHE WAS BORN TO, AND FOR, GREATNESS.

A black and white photo of Irene and Marie Curie in the laboratory in 1925.
Irène and Marie in the laboratory, 1925.
Wellcome Images, Wikimedia Commons // CC BY 4.0

Irène’s birth in Paris in 1897 launched what would become a world-changing scientific dynasty. A restless Marie rejoined her loving husband in the laboratory shortly after the baby’s arrival. Over the next 10 years, the Curies discovered radium and polonium, founded the science of radioactivity, welcomed a second daughter, Eve, and won a Nobel Prize in Physics. The Curies expected their daughters to excel in their education and their work. And excel they did; by 1925, Irène had a doctorate in chemistry and was working in her mother’s laboratory.

2. HER PARENTS' MARRIAGE WAS A MODEL FOR HER OWN.

Like her mother, Irène fell in love in the lab—both with her work and with another scientist. Frédéric Joliot joined the Curie team as an assistant. He and Irène quickly bonded over shared interests in sports, the arts, and human rights. The two began collaborating on research and soon married, equitably combining their names and signing their work Irène and Frédéric Joliot-Curie.

3. SHE AND HER HUSBAND WERE AN UNSTOPPABLE PAIR.

Black and white photo of Irène and Fréderic Joliot-Curie working side by side in their laboratory.
Bibliothèque Nationale de France, Wikimedia Commons // Public Domain

Their passion for exploration drove them ever onward into exciting new territory. A decade of experimentation yielded advances in several disciplines. They learned how the thyroid gland absorbs radioiodine and how the body metabolizes radioactive phosphates. They found ways to coax radioactive isotopes from ordinarily non-radioactive materials—a discovery that would eventually enable both nuclear power and atomic weaponry, and one that earned them the Nobel Prize in Chemistry in 1935.

4. THEY FOUGHT FOR JUSTICE AND PEACE.

The humanist principles that initially drew Irène and Frédéric together only deepened as they grew older. Both were proud members of the Socialist Party and the Comité de Vigilance des Intellectuels Antifascistes (Vigilance Committee of Anti-Fascist Intellectuals). They took great pains to keep atomic research out of Nazi hands, sealing and hiding their research as Germany occupied their country, Irène also served as undersecretary of state for scientific research of the Popular Front government.

5. SHE WAS NOT CONTENT WITH THE STATUS QUO.

Irène eventually scaled back her time in the lab to raise her children Hélène and Pierre. But she never slowed down, nor did she stop fighting for equality and freedom for all. Especially active in women’s rights groups, she became a member of the Comité National de l'Union des Femmes Françaises and the World Peace Council.

6. SHE WORKED HERSELF TO DEATH.

Irène’s extraordinary life was a mirror of her mother’s. Tragically, her death was, too. Years of watching radiation poisoning and cancer taking their toll on Marie never dissuaded Irène from her work. In 1956, dying of leukemia, she entered the Curie Hospital, where she followed her mother’s luminous footsteps into the great beyond.

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Live Smarter
You Can Now Order Food Through Facebook
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iStock

After a bit of controversy over its way of aggregating news feeds and some questionable content censoring policies, it’s nice to have Facebook roll out a feature everyone can agree on: allowing you to order food without leaving the social media site.

According to a press release, Facebook says that the company decided to begin offering food delivery options after realizing that many of its users come to the social media hub to rate and discuss local eateries. Rather than hop from Facebook to the restaurant or a delivery service, you’ll be able to stay within the app and select from a menu of food choices. Just click “Order Food” from the Explore menu on a desktop interface or under the “More” option on Android or iOS devices. There, you’ll be presented with options that will accept takeout or delivery orders, as well as businesses participating with services like Delivery.com or EatStreet.

If you need to sign up and create an account with Delivery.com or Jimmy John’s, for example, you can do that without leaving Facebook. The feature is expected to be available nationally, effective immediately.

[h/t Forbes]

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