Heavy Table Hot Five: Nov. 28-Dec. 4


Each Friday afternoon, 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.

James Norton / Heavy Table

James Norton / Heavy Table

Matzo Ball Soup at Meritage

Matzo ball soup at Meritage is basically the perfect antidote to winter weather- the broth is deeply flavored and warming, the matzo balls somehow both light and richly substantial. [Debuting on the Hot Five]

Tweeted by James Norton

Amy Rea / Heavy Table

Amy Rea / Heavy Table

Glogg at Fika at the American Swedish Institute

The Swedish Institute has its seasonal glogg at Fika. Rich, well spiced, hearty, comforting. Made with wine, but unlike some bad versions, where it’s made of cheap wine mixed with spice and microwaved, this tasted like a decent quality wine, gently simmered. [Debuting on the Hot Five]

Contributed by Amy Rea

Isabel Subtil / Heavy Table

Isabel Subtil / Heavy Table

3-newChicken Liver Tart at Heyday

The Chicken Liver Tart at Heyday is just incredible. Beautifully rich mousse inside a dainty little pie shell, topped with a forest of greenery — none of which I recognized by name — that delivers a prickly textural contrast as well as a fresh overtone that pierces the sweet meatiness of the mousse. I’ll have one of those and a glass of pinot noir for the classiest nightcap Lyn-Lake has to offer. [Last week on the Hot Five: #1]

Contributed by John Garland

Jason Walker / Heavy Table

Jason Walker / Heavy Table

Pork Belly at Borough

Borough’s perfectly cooked pork belly atop a celery root pancake is an architectural plate worth not sharing. In a classic combination, apple butter complements the pork in a modern and contrasting manner, with hazelnuts rounding out the flavor. Pair with a bottled cocktail — we suggest the Fernet Me Not with spicy sarsaparilla. [Last week on the Hot Five: #4]

Contributed by Paige Latham

Joshua Page / Heavy Table

Joshua Page / Heavy Table

5-newRam-Toria-Aaloo at The Himalayan

Want to convert the okra skeptics in your life? Order this dish of fried okra and potatoes seasoned with Nepalese spices. It’s smoky, crisp, and brilliantly spiced. [Last Week on the Hot Five: #5]

Contributed by Joshua Page

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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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