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 email@example.com.
The Hot Five is a weekly feature created by the Heavy Table and supported by Shepherd Song Farm.
The Notorious P.I.G. Hi Top at Hi-Lo Diner
The Hi-Lo Diner has been open for only a few days, but we’re already fans of its unique menu specialties, the Hi-Tops, unglazed house-made doughnuts topped with sweet or savory accompaniments. We actually love the mellow, mild sweetness of the doughnut with savory toppings — in this case, citrus glazed pulled pork, black-bean-sweet-corn salsa, seasoned sour cream, and a fried egg. So often, breakfast feels like an unwinnable contest between the sweet and the savory, but with a Hi-Top like this one, you can have your doughnut and eat it, too.
[Debuting on the Hot Five | Submitted by James Norton in advance of a forthcoming review by Susan Pagani]
Panes con Pollo from Abi’s Cafe
The Salvadoran Panes con Pollo has got to be one of the most imposing sandwiches in Minneapolis — super marinated, ultratender chicken packed into a bolillo that becomes moist and dense with flavor, garnished with a whole drumstick. We had it for the first time this week at Abi’s Cafe, and we’ll be back for more.
[Debuting on the Hot Five | Submitted by James Norton from a recent Bite]
Charred Octopus at ie (Italian Eatery)
The Charred Octopus at ie (Italian Eatery) is a refined blend of octopus, pepperoni, fregola, smoked paprika, pistachio, and preserved lemon aioli. It’s refreshing,”big city” fare found in a Southwest Minneapolis neighborhood restaurant.
[Debuting on the Hot Five | Submitted by Brenda Johnson]
Espresso Cream Cheese Brownie at Mon Petit Chéri
We dug our dinner at Mon Petit Chéri, but it was the dessert that took the cake. The restaurant’s Espresso Cream Cheese Brownie is one of the richest, fudgiest, densest, yet most nuanced brownies we’ve had anywhere, and at $2.25, it might be the best dessert value in the metro.
[Debuting on the Hot Five | Submitted by James Norton]
Cabot Clothbound Cheddar at Kowalski’s
Cabot Clothbound cheddar from Vermont is hard to find around here, so I was delighted to see it at Kowalski’s on Lyndale last week. My first taste reminded me why I love this cheese. It’s nutty, caramel jammy, and buttery yet crumbly, with the slight crystal crunch that a good Parmigiano Reggiano or an English farmstead cheddar also has. This is one of America’s great cheeses.
[Debuting on the Hot Five | Submitted by Jane Rosemarin]