Each Friday afternoon, 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.
Silhouette Imperial Stout from Lift Bridge Brewing
It was not by accident that Lift Bridge’s bold, delicious, complex seasonal Silhouette came out on top of our recent 27-beer taste-off. This stuff is like top-notch fruitcake in a glass, full of depth, spice, fruit, and sweetness. It packs a punch but knows when to relax — this beer is a sophisticated dessert in a glass.
[Debuting on the Hot Five | Submitted by James Norton]
Vanilla Buttercream Doughnut from Bogart’s Doughnut Company
Although the choices at Bogart’s Doughnut Company are somewhat limited compared to other doughnut shops, the quality is top notch. The vanilla buttercream is among their best — its dough is eggy and lofty, and the buttercream has a great texture, and is not overly sweet.
[Debuting on the Hot Five | Submitted by Paige Latham]
Duck Pho at Ngon Vietnamese Bistro
Lovers of duck often have trouble locating it in forms other than “duck confit” or Peking Duck with Mandarin Pancakes. Ngon’s Duck Pho is to die for – the broth is complex and tasty. Nothing’s better than a big bowl of rice noodle soup with all the fixings on a cold day. The dish features Wild Acres duck with thin sliced duck breast, sprouts, Thai basil and jalapeño.
[Debuting on the Hot Five: | Contributed by Isabel Subtil]
The Bacon Cheeseburger at Modern Cafe
It’s easy to forget what an amazing dish a cheeseburger can be. So many are sad, wan, miserable, worn-out specimens, or baseball-sized wads of overpriced gimmicks and gunk. Not so the simple but luscious burger at the Modern Cafe, which features a weave of four delicious pieces of bacon atop a juicy, full-flavored burger dressed in melted cheese. This plus an Old Fashioned trumps the worst that winter has to offer.
[Debuting on the Hot Five | Contributed by James Norton]
Soft Poached Eggs at Tilia
Seek out the soft poached eggs with tarragon tomatoes and parmesan cream, on the brunch menu at Tilia. The eggs are set on buttered grilled bread, so it’s like the most refined eggs Benedict ever. And it’s just the right size for a before-noon meal — it won’t sit there taunting you until you take that last bite that puts you over the edge and ruins your day.
[Debuting on the Hot Five | Contributed by Tricia Cornell]