Canon is best known for its evening fare and their solid cocktails. This past weekend Canon entered the brunch scene and I stopped in to check it out on Sunday.
I was immediately greeted with a cinnamon breadstick and a Ginger Beet Mimosa. I love how striking beet juice is!
The menu is short and sweet. The thing that caught my eye was that they have two hash options on the menu.
How to choose? Well, I asked. "The Pork Belly has has more meat," I was told and it's "hashier." I was actually looking for a more traditional hash so that sounded great. How can you go wrong with Pork Belly?
The dish arrived quickly and with two beautifully poached eggs. Below the eggs was pork belly done right. Pork belly used to be nothing more than a way to add some flavor to other things like soup. These days it show up as the main act. The name is fitting since it comes from the underside of a pig. It's the cut that becomes bacon when cured and sliced. Its rich layers of fat cushion the layers of meat lending itself to the creativity of the chef. Pork belly has made appearances in dishes sliced, cubed, squared and has been treated to a variety of flavor combinations. While it can be quite forgiving some places have tended to over-cook it and it loses its moist tenderness. This was not the case with Canon's pork belly. It had a good crispness to the meat with subtle hints of a bourbon-cider glaze and the rich fatty layers were not lost. Let me just say that you get pork belly when you wish to indulge.
I broke the poached eggs to free the golden stream of yolk over the well-seasoned potatoes. The slightly sweet and tart green apple was a good contrast to the saltiness.
I will be back to try the braised lamb hash!