A Glutton's Guide to the U.S. Open: Bacon on a Clothesline, Truffle Grilled Cheese and a Filet Mignon Sandwich — forbes.com

Chef David Burke gazed across the room giddily, his eyes wide and locked on to his most recent wondrous carnivorous creation. There, a waiter waltzed from table to table, often stopping to pose for photos with Burke’s ostentatious appetizer offering. Erected  about two feet in height on a tray, a miniature clothesline with actual pins dangled four thick slices of maple-glazed bacon. An unabashed showman, appearing on two seasons of “Top Chef Masters,” who has spawned his nine-restaurant empire from boastful displays of meat, Burke delighted in believing that he will offer the most memorable dish for fans attending this year’s United States Open, which begins today.

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