This Delray Beach gastropub is all about indulgence but, most pointedly, bacon. A glance down the menu reveals bacon in salad, bacon smothering macaroni and cheese, bacon on burgers, and bacon finishing off a tray of souped-up tater tots. If you count the various forms of pork and ham employed by the kitchen, then there are also Serrano-wrapped scallops, Spanish toast with tomatoes and ham, and a retooling of pork and beans where the pork is, in fact, pork belly (read: bacon). And lest you think the bacon bus stops there, for dessert, you can order perhaps the restaurant's greatest triumph: a maple-glazed doughnut topped with — what else? — bacon. It's all consumed in a rollicking 1950s atmosphere that's a cross between a Madison Avenue office building and a Dick Van Dyke-era home study. Cocktails are picture-perfect and delivered by a bow-tied staff, and craft beer flows liberally from the bar.