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 email@example.com.
Jerk Chicken at Pimento Jamaican Kitchen
On July 23, Pimento Jamaican Kitchen showed off its new, still very much under construction digs on Nicollet Avenue with an open house at which staff handed out excellent smoky jerk chicken, fluffy rice and beans, and sweet fried plantains to anyone with a mouth who stepped into the long line. For a few more days, you can help Pimento bring its island flavors to Eat Street with Kickstarter. Positive vibration bonus: in partnership with Refill MN, Pimento aims to provide 100,000 meals to food-insecure Minnesotans.
[Debuting on the Hot Five | Submitted by Ted Held]
Halloumi Cheese Curds at Saffron
Saffron is offering fried halloumi cheese curds as one of its weekly specials. The salty, crunchy, and milky characteristics of halloumi cheese work well in a fried “curd” format, and the accompanying rhubarb pieces bring a nice, bright contrast to the comforting fried cheese.
[Debuting on the Hot Five | Submitted by Yena Lee]
Korean Fried Cauliflower at Icehouse
The mildly spicy and perfectly fried cauliflower is a crisp offset to the thick but tender kimchi pancakes that are best eaten under a drenching of the fried egg’s yolk. There are generous dollops of gochujang sauce to add some heat, if you like. Lots of flavor and texture in a not-overly-huge lunch plate.
[Debuting on the Hot Five | Submitted by Amy Rea]
Barbacoa and Vegetarian Tacos at Pineda Tacos
We became fans of Pineda during a taco crawl last year. A recent lunch confirmed our positive first impression of this nondescript spot on East Lake Street. The barbacoa taco is juicy, soulful, and super flavorful. A vegetarian creation with griddled queso fresco, beans, and rice is also dynamite. We’ll definitely be back soon.
[Debuting on the Hot Five | Via a Tweet by Joshua Page]
Cherry Shortcake from the Barley’s Angels Goose Island Beer Dinner
The cherry shortcake made for the Barley’s Angels and Goose Island Beer dinner at Cooks of Crocus Hill was a revelation. Made with simmered dark cherries and saison, it was the hit of the evening. May no shortcake ever again be made without orange zest. It almost dwarfed its beer pairing, the Juliet Belgian-style ale.
[Debuting on the Hot Five | Submitted by Paige Latham]