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.
The Hot Five is a weekly feature created by the Heavy Table and supported by Shepherd Song Farm.
Smoked Oysters at The Hasty Tasty
The mention of “smoked oysters” may evoke memories of tin cans, but the version at The Hasty Tasty is fantastic. Rather than individual oysters, the dish is a composed plate with fennel, pickled veggies, and Texas toast. This open-faced style keeps the accoutrements from overwhelming the star of the dish, while making it substantial and interesting. Pair with the Kumquat Caipirinha for a bright contrast!
[Debuting on the Hot Five | Submitted by Paige Latham Didora]
Sriracha Zucca Pasta at Italian Eatery
The Sriracha Zucca pasta at Italian Eatery is a welcome addition to their perennially excellent menu. The nickel sized pumpkin shaped pasta have more of sriracha’s brightness than heat and are cooked al dente, as you would expect from IE. Pepita pesto with toasted pepitas are a lovely twist on the usual pine nuts. There is a hint of citrusy tartness that contrasts perfectly with the olive oil and the sweetness of the basil. Pair it with a salad and the crispy chicken thighs for meal perfection.
[Debuting on the Hot Five | Submitted by Ted Held]
Cheesecake from Brianno’s Deli-Italia
Anyhow, back to the cheesecake. It’s as tangy as you could possibly desire, and sticky to the point of being almost cream-cheese-like in consistency. The balance of sugar and dairy zing is spot on, and the graham cracker crust is a great counterpoint in terms of sweetness and crunchy texture. We’ve had cheesecakes with a more elegant texture (lighter, firmer, overall better), but this slice gets the tangy vs. sweet balance right in an important way, and really delivers on the “cheese” side of things.
[Debuting on the Hot Five | Submitted by James Norton from a recent review]
Ham and Cheese Quiche Bite from Sift Gluten-Free Bakery
The crust of this mini-quiche was chewy and buttery, and perhaps a little corny. The egg filling was creamy and shot through with pockets of melted cheese and bits of smoky ham. Our only gripe was the silver-dollar size. We could have eaten an entire full-sized quiche. On the other hand, if it were bigger, we’d have missed out on the lovely crust in each bite. Sift knows what they’re doing: These things are seriously craveable.
[Debuting on the Hot Five | Submitted from a review by Ted Held]
Rain Drops Northeast-Style IPA by Barrel Theory
Hazy, New England-style IPAs remain wildly trendy and it’s easy to taste why: many possess a juicy, fruit-forward hops-driven flavor that paradoxically seems to flood your mouth with a pulpy, almost orange juice-like moisture while also making you thirsty for more. Barrel Theory’s Rain Drops (7.5% ABV, 60 IBU) is brewed with Citra and Mosaic hops and even juicier than most, a seeming cascade of moisture in every sip plus an earthy, profound, orange-and-iced tea sort of body.
[Debuting on the Hot Five | Submitted by James Norton]