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.
The Hot Five is a weekly feature created by the Heavy Table and supported by Shepherd Song Farm.
Meat and Pickle Plate at Mucci’s Italian
Not since the Mike Phillips glory days at the Craftsman have we enjoyed a charcuterie plate as much as the one served at the newly opened Mucci’s. The deviled eggs were creamy and flavorful, the mortadella lovely, the pate creamy and bold, and the pickles perfectly done — we could’ve eaten a fistful of the pickled peppers, in particular. The small feast depicted above goes for $8, meaning that it’s a solid value on top of being objectively tasty.
[Debuting on the Hot Five | Submitted by James Norton]
Cask Aged Zombie at Donny Dirk’s Zombie Den
While the Zombie Den may have lost some of its just-opened sheen, we find it uplifting to see that the dark and misty bar is still serving deliciously potent drinks along with the classics. The $12 punchlike Cask Aged Zombie is heavy on rum but has a balanced sweetness that avoids the gut-rot frequent in Tiki drinks. After you blow out the flame on the 151-soaked lime, it’s a definite sipper, not unlike brains.
[Debuting on the Hot Five | Submitted by Liz Scholz]
Alambre Hawaiiano at Los Ocampo
Our Green Line Checklist has had its share of ups and downs, and after one particularly dramatic flop (our fourth restaurant of the evening) we were despondent and weary. The clean, well-lit, all-class ambiance at Los Ocampo on University marked the beginning of a turnaround that was powered in part by a round of beers and in part by a lovely spread of food, including the almost smutty combination of melted cheese, tender pork, pineapple, and tortillas known the Alambre Hawaiiano. “This is cheating,” exclaimed one of our diners vis-a-vis the obviously delicious things that go into this dish, and while we’re not disagreeing, a win is still a win.
[Debuting on the Hot Five | Submitted by James Norton from an upcoming Green Line Checklist]
Deconstructed Tater Tot Hotdish from the Wedge Community Co-op at the North Coast Nosh
There was a flotilla of great flavors at last night’s North Coast Nosh at Solar Arts, but the Wedge’s pre-Nosh treat — a grass fed beef meatball surrounded by pea puree, shoestring potatoes, sauteed leek, cream of mushroom, and roasted portobellos — was one of the standouts. The meatball itself was tender, nicely browned, and rich without being greasy, and perfectly seasoned. It didn’t need any help, thank you very much, but the help it received from its hotdish-inspired friends was welcome and delightful. We could’ve eaten five of these, but we understand that other people have needs, too.
[Debuting on the Hot Five | Submitted by James Norton]
Curried Lone Grazer Ricotta with Poorboy Caramel Sauce at the North Coast Nosh
We love cheese, and we love culinary risk-taking. So how could we not dig freshly made curried ricotta topped with a drizzle of artisan caramel sauce? The sweet-savory thing sounds crazy, but it absolutely worked — the sweet creaminess of the ricotta helped make the transition to the gently browned sugar flavor of the caramel topping, and the curry added depth and interest. This would be a monstrously fun party starter.
[Debuting on the Hot Five | Submitted by James Norton]