The Grain D'or on Kearney (I think) has the best BLT sandwich I've ever had. I believe it's the layers and layers of crispy bacon that do it... does anyone know what kind of bacon they use and how they make it so light and crisp? I see them sticking it on a plate in the microwave, so it's not exactly a science, but I'd like to know specifics. Thanks a lot!
I'm not sure if Grain D'or is only in SF area (so maybe this should go on General?)