Heavy Table Hot Five: Nov. 10-16

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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.

shepherd-song-banner-ad-horiz-3The Hot Five is a weekly feature created by the Heavy Table and supported by Shepherd Song Farm.

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Becca Dilley / Heavy Table

1-new - one - hot fiveCarne Asada Burrito at Taqueria Victor Hugo
The Carne Asada Fajita Burrito at Taqueria Victor Hugo may be the best burrito I’ve ever eaten. “Best ever” is not something to be tossed around lightly, if at all, but this burrito was the first thing that we tasted on this leg of the crawl, and I could feel myself wrecking my whole evening by going back for exploratory taste after exploratory taste. This is a meat-and-cheese driven burrito, not stuffed with rice or other filler ingredients, although a lettuce and tomato core helped cut the heaviness of the meat and provide a real counterpoint to the salt and fat of the dish. If this (massive) burrito had been any heavier, or any greasier, or any saltier, it would have been too much. But as it was, it was perfect — substantial, comforting, filling, savory, and compelling.
[Debuting on the Hot Five | Submitted from an East Lake Checklist by James Norton]

James Norton / Heavy Table

2-new - two - hot fiveMiso Pot de Creme at The Rabbit Hole
I made a face that stopped conversation when I took my first bite of this maple syrup- and custard-based dessert because the sweetness was so rich, so full, and so beautifully arresting that it provoked an emotional reaction. The candied orange and salty tuile crackers that accompany the custard are terrific accents, but the miso custard and perfectly butterscotchy maple glaze are so good on their own that they need no assistance. This is a dessert worth a detour.
[Debuting on the Hot Five | Submitted by from a future East Lake Checklist James Norton]

Briana Stachowski / Heavy Table

Briana Stachowski / Heavy Table

3-new - three hot fiveThe Davenport Double Standard at Al’s Place
The Davenport Double Standard, made with Redemption rye, Old Tom gin, lime, and raspberry, was a favorite in our sizable group. In fact, it was the biggest hit of the night. The berry is most noticeable in the drink’s pale pink color; its flavor is subtle. The combination of rye and gin is seldom seen, and at first it sounded like they could clash. To our surprise, the spice of the rye united with the botanical profile of the gin.
[Debuting on the Hot Five | Submitted from a review by Paige Latham Didora]

Brenda Johnson / Heavy Table

Brenda Johnson / Heavy Table

4-new four hot fiveLentil Sambusas at Adama
Adama has a menu full of authentic Ethiopian dishes (available for lunch and dinner). The first dish we tried was the Lentil Sambusa ($6 for 4 pieces). These were delicious, fried without being overly greasy, and generously filled with lentils and onions. The accompanying green sauce, redolent of cilantro and jalapeño, reminded us of a similar sauce at Som Taste; that’s not surprising, given that Somalia shares a sizable portion of Ethiopia’s southern and eastern borders.
[Debuting on the Hot Five | Submitted from a review by Amy Rea]

James Norton / Heavy Table

5-new -fiveBarbacoa Fatty Taco Cocktail at The Rabbit Hole
This is a terribly misleading name for a wonderfully delicious cocktail. Sure, the fat “washing” of the blanco tequila in this margarita-evocative cocktail does impart a really enjoyable smoky note to the middle of each mouthful, but the overall profile is bright, refreshing, and lime-driven. Must be tried to be believed. Will likely be tried two or three times to be savored.
[Debuting on the Hot Five | Submitted from an upcoming East Lake Checklist by James Norton]

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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.

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