Quick Bites: BLT battle continues, new tasting rooms and new Sicilian restaurant.

Big-time BLT believers live among us. And they know what they want.

After I published a column titled "Building a list of superb spots for bacon-lettuce-tomato (and more) in Monterey County," they furnished some compelling suggestions to add to the list.

Some riffed on the importance of the right bread. Others expressed outrage that I might add anything to the basic ingredients. Others still found more exotic versions than I did.

Thanks to those who weighed in. Here appear some of the recommendations. 

• Knuckles at Hyatt Monterey lavishes diners with a pork-belly BLT, or PBLT, with a fried egg and avocado aioli.

• Abalonetti does an abalone BLT on Fisherman's Wharf. "The only one in the world," says managing partner Kevin Phillips.

• Bayonet and Blackhorse's under-the-radar restaurant high above Seaside does a "BLT crab shack" with beer-battered softshell crab and basil aioli on a ciabatta bun.

• Daniella emails to trumpet Caffe Trieste, writing, "Their B.L.A.T. is killer!"

• Ralph Keill swears by the BLT at Jeffery's in Carmel Valley. 

• Monterey County Convention & Visitors Bureau's David Marzetti reports Taste of Monterey does a delicious BLT.

• Stephen Myrick calls the Big Sur River Inn's the "greatest BLT ever."

• Tim Huntington recommends Compagno's BLT, citing Dutch crunch bread and cucumber among the reasons why. "Bennett's bacon is the crispiest I've sampled locally, the chipotle mayo adds a nice hint of spice and the cucumber provides a nice fresh crunch without straying too far from the simplicity of a traditional BLT," he testifies.

More food news items appear here:

• Little Sicily is getting closer to opening at 16 E. Gabilan in Oldtown Salinas, with Sicilian gnocchi, calamari, arancini, cannoli, coffee, ravioli, pizza and lasagna. The recipes belong to owner-operator Mike Pappalardo and his mom. "All from scratch," he says. "Homemade style." Mid-September is the cautious-hope open date.

• A lot is happening at Carmel Plaza. Carmel Honey Company, which soft opened there in early August, celebrates its official debut with a ribbon-cutting ceremony 4:30-6:30pm Sept. 1. Blair Estate's tasting room and Hahn Family Wines' own space are also under construction, while the extensive overhaul of the ground-floor plaza with water features and seating is scheduled to be completed in November.

• Oak Restaurant at Laguna Seca (373-3468) rolls into its second month featuring Chef Marc Jones' goodies like his reverse fried chicken and waffle, golf prawns over cheddar biscuits with rosemary-tomato cream sauce, Korean short-rib tacos and jambalaya burrito with gumbo sauce. Full Hawaiian dinner and dancing Saturdays at 5:30pm (music 6:30-9:30pm) too.

• Since-1969 Pacific Grove institution Tillie Gort’s is up for sale, both the business and the building. Its tasty take on organic vegetarian and wholesome multicultural has long been ahead of its time.

• Salinas Valley and Monterey Peninsula chambers of commerce host an open house-ribbon cutting at Castle Rock Coffee and Mercantile at 667 Highway 68 (next to Toro Café) 2-4pm Thursday, Aug. 24.

• In response to inquiries about Safeway taking over the Pacific Grove Nob Hill, Safeway spokesperson Wendy Gutshall says they anticipate the new Monterey store to open in the spring of 2018 as a traditional, full-service Safeway store with a focus on local, organic, natural and healthier options.

• Holman Ranch celebrates its birthday Thursday, Sept. 7 with its Annual Fiesta del los Amigos a benefit for the Alzheimer’s Association ($60, 659-2640).

• Nielsen's (624-6441) hosts another free wine tasting 3:30-5:30pm Thursday, Aug. 24, at its wine bar that spotlights bold reds from Paso Robles like Arndt Cellars Marteau Rouge Red with the winemaker there to illuminate wine lovers. Admission is free; 21 years or older; small bites will be served.

• Art Buchwald: "The best things in life aren't things."