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 firstname.lastname@example.org.
Rise Bagels at Dogwood
Rise bagels live up to the hype: They’re chewy but not tough, seasoned all the way around (not just one side), and well balanced in flavor and crust-to-bread ratio. Smeared with plain cream cheese and paired with a cappuccino from Dogwood, they’re the ideal light breakfast. Follow Rise Bagel on twitter or go to their website to find out about upcoming pop-ups at Dogwood Coffee. You can also find rise bagels at the Fulton Farmers Market starting in May.
[Debuting on the Hot Five | Submitted by Joshua Page]
Loukaniko from Clancey’s Meats and Fish
Clancey’s usually makes this classic Greek sausage in links, but they made the last batch in patties wrapped in a layer of lacy caul fat. The caul fat kept the meat moist as it cooked, bringing out the floral, citrusy notes. We ate them with a fork and knife (and a side of asparagus), but I could totally imagining turning the loukaniko burger with tzatziki into a summer thing.
[Debuting on the Hot Five | Submitted by Tricia Cornell]
OPA^2 from Sisyphus Brewing
We enjoy the low-key atmosphere and shuffleboard at Sisyphus, but the OPA^2 — a grapefruit-infused oatmeal pale ale — on tap this week might be a new go-to. Smooth, ridiculously drinkable, with a mildly fruity nose and bright, citrus finish, this one was likeable enough to fuel a few rounds of trivia and grab a growlette (finally, a mini growler option!) for later.
[Debuting on the Hot Five | Submitted by Maja Ingeman]
Hot Fried Chicken from Revival
Texture: boldly crispy skin over tender, flavorful meat. Flavor: about as much heat as you can handle — right on the border of too much, without crossing over. The seasoning spices of the chicken’s breading are still discernible beneath the gentle but assertive waves of heat. This stuff is dangerous. The newly opened Revival (read our roundtable review) is going to change the way fried chicken is eaten around here.
[Last Week on the Hot Five: #1 | Submitted by James Norton]
“Lebanese Night” at Basha Mediterranean Wood Grill
We never got the actual name of our dessert, but the owner of Basha Mediterranean Grill told us that it translates to “Lebanese Night.” It’s a sort of Middle Eastern trifle: sweet bread soaked in cream and herbally infused syrup, sprinkled with pistachios. The texture was divinely creamy, the flavor surprisingly light and fresh, kissed with rosewater. Something about the sweetness and syrup gave the dish a pecan-pie-like sense of indulgence — it’s one of the most intriguing and delicious things we’ve eaten this year.
[Last Week on the Hot Five: #2 | Submitted by James Norton in advance of our Central Avenue Checklist]