Heavy Table Hot Five: July 17-23

hotfive-flames

Each Friday, this list will track five of the best things Heavy Table’s writers, editors, and photographers have recently bitten or sipped. Have a suggestion for the Hot Five? Email editor@heavytable.com.

Isabel Subtil / Heavy Table

Isabel Subtil / Heavy Table

1-new - oneSt. Vincent Pizza from Big River Pizza
Packing a major flavor punch, this concoction stars thick bacon, fresh garlic, provolone, and a bright, slightly sweet red sauce made from organic crushed tomatoes. This pizza could have been overwhelming, given the combination of high-powered ingredients, but the components complemented one another, producing a well-balanced, unique pizza.
[Debuting on the Hot Five | From a review by Joshua Page]

Kyatchi sushi

Brenda Johnson / Heavy Table

2-new - twoAvocado Maki from Kyatchi
We thought that Kyatchi opened strong, but the months that have rolled by seem only to have strengthened the place — we recently had one of the best sushi meals we’ve eaten in the metro area at Kyatchi, distinguished right down to (and including) the humble avocado rolls. The rice was tender and properly seasoned, the maki supple, the avocado ripe and creamy — this simple dish was divine.
[Debuting on the Hot Five | Submitted by James Norton]

James Norton / Heavy Table

James Norton / Heavy Table

3-new - threeDilly Beans from Saint Dinette
Sometimes the simplest dishes are the most impressive (see above). While there’s no shortage of things to rave about vis-a-vis the newly opened Saint Dinette, we were truly wowed by the simple pickled dilly beans served as a snack. They had a lovely, tangy, garlicky depth of flavor that made them absurdly addictive.
[Debuting on the Hot Five | Submitted by James Norton]

SchmidtsMeats24-new fourCannibal Burger from Schmidt’s Meats
Cannibal Burger is beef coarsely ground with onions and spices and meant to be served raw on crackers or rye toasts — kind of a bare-bones steak tartare. At Schmidt’s, the Cannibal Burger is not mystery meat or odds and ends, but top round, ground first thing in the morning, when the grinders are still fresh from the previous night’s scrubbing (have we mentioned how immaculate this shop is?). The meat is so tender it pretty much melts in your mouth and is surprisingly delicate in flavor. One bite, and it’s easy to forget about the raw part (not to mention the cannibal part), and just focus on putting more meat on more crackers.
[Debuting on the Hot Five | From a review by Amy Rea]

James Norton / Heavy Table

James Norton / Heavy Table

5-new -fiveStrawberry and Hazelnut Cookie from Swedish Crown Bakery
The organic strawberry jam that flavors this hazelnut and butter cookie rings through loud and clear, giving this simple-looking treat a surprising amount of depth. This is season of summer presented in a convenient cookie format.
[Debuting on the Hot Five | Submitted by James Norton]

Facebook Comments

comments

James Norton

James Norton is editor and co-founder of the Heavy Table. He is also the co-author of Lake Superior Flavors, the co-author of a book about Wisconsin’s master cheesemakers, and a regular on-air contributor to Minnesota Public Radio.

Visit Website

There are no comments yet, add one below.

Leave a Comment

Your email address will not be published. Required fields are marked *

*