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One look at the spaghetti with bacon and egg at the Ally in Garden Grove and you realize stranger things have become staples of entire dining regions. Buffalo wings, nachos, even Cincinnati’s beloved chili spaghetti is said to have come from humble, let-see-what-we-have-left-to-work-with beginnings. This dish—the Ally’s signature meal—deserves the same kind of national fame. You know what went into it as soon as you twirl the first forkful. Spaghetti sauce—perhaps homemade, but most likely from a jar—is simmered with some ground beef browned in a pot. Then in goes the spaghetti, a sprinkle of the crispy bacon, and finally—proving that all good things can always be improved with a fried egg—the sunny-side-up. It’s unnecessary to describe how it tastes. You already possess all the flavor data in your brain to know how it will work out on the plate. The salty-fattiness of the bacon and the dribbling egg links the ground beef and the sweet-and-sourness of the marinara like a time portal between dinner and breakfast. If something’s keeping the Batalis of the world from offering it at their restaurants, it may just be the misplaced fear they might be laughed out of town.