“This Should Be Illegal” — Guy Fieri Loses It Over Bacon Onion Dip at George and the Dragon
What do you get when you mix an English pub with Filipino flair? According to Guy Fieri, you get George and the Dragon — a South Minneapolis joint he called “the Cheers of South Minneapolis.” This family-run spot, opened in 2011 by the Navarro family (Fred, Stacy, and Paco), serves up what they describe as “home cooking” that blends British pub culture with old family recipes.
The family’s background tells the story of the menu: French and Irish Minnesota heritage meets parents who were born and raised in the Philippines. It’s a combination Guy noted you don’t hear every day — though at George and the Dragon, it’s been the recipe for success since they opened their doors.
The Bacon and Onion Dip That Stole the Show
When asked about the favorite thing on the menu, the answer came quick: the bacon onion dip. Described as “one of those dishes you can have as a starter or a meal,” this dip had Guy making some bold declarations.
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The process starts with making onion jam. A house oil blend of corn oil and olive oil goes in the pan, followed by sliced onions that get sweated down until nice and soft. A sprinkle of salt, some brown sugar, balsamic vinegar, and a little water — then it simmers for 30 to 40 minutes until all the moisture is absorbed. The onions get cooled and caramelized, ready for the next step.
The base comes together with cream cheese whipped until fluffy, then mayonnaise, Worcestershire sauce, salt, cayenne pepper, Coleman’s dry mustard, and parmesan cheese get mixed in. The caramelized onions join the party, and finally the bacon. The whole thing gets scooped, topped with more parmesan, finished with cooked cold bacon on top, and baked at 350 degrees for about five minutes. Fresh chives finish it off.
Guy’s reaction? “This should be illegal.” He described it as “like cheddar dippish” but noted there’s “much more depth” than just onions and bacon. His verdict on what makes it work: “I think what really makes it is that mustard.” The final assessment: “Better than good. Excellent.”
Tips From the George and the Dragon Kitchen
If you’re attempting something similar at home, here’s what the transcript revealed about technique:
Don’t rush the onion jam. That 30-40 minute simmer time matters — you need all the moisture absorbed for proper caramelization.
The bacon goes on cold. Cooked bacon, but added cold on top before the final bake. This likely keeps it from getting too crispy or dried out during the oven time.
Coleman’s dry mustard is the secret weapon. Guy specifically called out the mustard as what gives the dip its depth beyond the obvious bacon and onion flavors.
More Than Just Bar Food
The menu extends well beyond the famous dip. Guy mentioned battered green beans, fish and chips done “phenomenally,” a curry, and a banh mi sandwich he called “pretty delicious.” As the staff put it: “It’s not just bar food — it’s dinner food, it’s brunch food.”
There’s even a bookshelf started by Paco, who Guy playfully called “the emperor,” inspired by an elementary school reading competition. Whether you’re waiting for British pub classics or something from the Asian side of the family, there’s entertainment and good food to be had. Similar to how spots featured for dishes like the Cowboy Junkie Burrito or the 25-Ingredient Meatloaf & Lollipop Pork C have their own unique character, George and the Dragon brings something you won’t find anywhere else.
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