Heavy Table Hot Five: Nov. 4-10


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.


James Norton / Heavy Table

James Norton / Heavy Table

1-new - oneCroissants at Meritage
It stands to reason that a by-the-book, no-shortcuts, directly French-inspired place like Meritage might have good croissants. On that supposition, we ordered one last Sunday for brunch and were treated to what may have been among the 10 best croissants we’ve ever tasted. Chewy, full of flavor, and so buttery and flaky that it practically exploded upon handling, this is one of those croissants that reminds you of the dish’s potential. Credit goes to Meritage pastry chef Michael Moore. Croissants will be on offer this weekend as well, so get out to Meritage for brunch, which starts at 10 a.m. on Saturday and Sunday.
[Debuting on the Hot Five | Submitted by James Norton]

Amy Rea / Heavy Table

Amy Rea / Heavy Table

2-new - twoBreakfast Pizza at Rose Street Patisserie
Rose Street Patisserie has added an all-day breakfast pizza to its seasonal lineup. It’s sized for sharing, and it’s a decadent start to the day: crisp flatbread covered with a generous coating of mozzarella, topped with soft eggs and crisp, smoky bacon. Rich (but full of protein!), and will make any day start off better.
[Last Week on the Hot Five: #2 | Submitted Amy Rea]

James Norton / Heavy Table

James Norton / Heavy Table

3-new - three

Lingonberry Apple Tart with Caramel Anglaise by Jim Kyndberg of FireLake Grill
Last week, I served on a food writers’ panel at the International Foodservice Editorial Council (IFEC) conference at the Radisson Blu downtown. The “Up North Lunch” that followed, crafted by FireLake Grill Chef Jim Kyndberg, was strikingly good (the braised short rib and heirloom-corn-crusted walleye main was terrific). It was rounded out by one of the nicest desserts I’ve had in ages: a tiny, perfectly crunchy lingonberry tartlet that balanced sweet and tart flavors with incredible elan. Much like perfect seasoning on savory dishes, you don’t really appreciate how much a proper sweet-tart balance means for a dessert until you taste it.
[Debuting on the Hot Five | Submitted by James Norton]
Ruthie Young / Heavy Table

Ruthie Young / Heavy Table

4-new four

Birchwood Cafe’s Autumn Savory Waffle
The savory waffle is a staple on Birchwood Cafe’s menu, but the ingredients used to compose it change with each season. This fall’s rendition is a pumpkin, currant, and Swiss cheese waffle topped with bacon lardons, a sunnyside up egg, pear allspice butter, and red onion jam. We loved the sweet tang of the currants cooked into the waffle, and the fatty bacon lardons are reason enough to order the dish. The red onion jam erred on the side of too savory for our tastes, but hey–we ate it all! This special waffle is a true tale of the season, each quadrant waiting eagerly to tell you its own short story.
[Debuting on the Hot Five | Submitted by Ruthie Young]

James Norton / Heavy Table

James Norton / Heavy Table

5-new -fiveSummit Unchained #23, Dark Infusión
The latest in Summit’s Unchained series, Dark Infusión, is a smooth, lightly carbonated brew with a creamy, cheerful, malty character and a lingering coffee aftertaste that is both natural and clean, standing in for hops to balance the beer overall. There’s nothing syrupy or aggressively bitter here. Drinking Dark Infusión should be an uncomplicated pleasure for anyone who enjoys the marriage of coffee and dark beer.
[Debuting on the Hot Five | Submitted from a review 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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