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.
Bun Bo Hue at Quang
The Bun Bo Hue at Quang has a beautiful reddish brown beef broth with a bold, complex flavor that’s as arresting as its color. Ample amounts of Thai chili pepper and thin slices of fresh ginger give it a serious kick, while lemongrass and fresh lime add brightness. Pork hocks provide just the right amount of depth and structure. Bun Bo Hue’s intense broth makes pho seem timid by comparison.
[Debuting on the Hot Five | Tweeted and reviewed by Joshua Page]
Chicken Pot Pie at Jax Cafe
If ever there were a time for warm, comforting chicken pot pie, it would be now. Jax Cafe puts together a lovely classic rendition of the dish, straight up, no twist. Its crust is delicate, buttery, and flaky; the pie itself is stuffed with generous portions of tender chicken; and the gravy is rich and simple.
[Debuting on the Hot Five | Contributed by James Norton]
Popcorn at Parlour
This is popcorn as you’ve never tried it before — it comes with bacon, pineapple, togarashi and scallions. Crazy good.
[Debuting on the Hot Five | Contributed by Brenda Johnson]
Kasha Varnishkes at Brasserie Zentral
The waiter at Brasserie Zentral warned us that some people are deeply offended by the kasha varnishkes because it doesn’t taste like their Bubbe’s. (Tradition!) But if I could eat only one thing for the rest of the winter, it would be this. Instead of button mushrooms, they use chanterelles, and that’s mostly what you taste: rich and sharp and fruity.
[Debuting on the Hot Five | Contributed by Tricia Cornell]