Two words: bacon flights. This lineup of pure, porcine pleasure is just one of the tantalizing treats on the Day Block menu. Chef Joe Williams also does an assortment of specialty pies like the Banh Mizza topped with Gochujang Mayo, Vietnamese pork, scallion, pickled slaw, cilantro, maple-soy glaze. And what goes better with pizza and bacon than beer? Brewer Paul Johnston puts out a rotating array of tasty brews, from a rich coffee porter to a malty rye bock or hoppy IPA. Try Frank’s Red Ale, a malty American amber with loads of caramel and balancing citrus hops. 1105 Washington Av. S, Mpls.; 612-617-7793; www.dayblockbrewing.com

Runner-up: The Freehouse