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 editor@heavytable.com.
Buffalo Quail Wings by JD Fratzke of The Strip Club Meat and Fish
A recent shoot for Save the Boundary Waters brought us out to a frigid but beautiful campsite in the Boundary Waters where we enjoyed a five-course meal cooked over open coals (and a wood stove) by Chef JD Fratzke of The Strip Club. The whole tale is going to be one worth repeating when we finally tell it, but for now, a quick preview: Fratzke cooked up tiny, unbelievably rich and tender quail wings with a butter and pepper sauce that must rank among the most subtle and unctuous renditions of Buffalo poultry ever created.
[Debuting on the Hot Five | Contributed by James Norton]
Semlor from Fika
A lenten treat with Scandinavian origins, Fika’s Semlor ($3) are little cardamom-spiced bread-bowls filled with whipped cream. A must have for seekers of seasonal European pastries, Semlor are an excellent accompaniment to coffee. Try it traditional style, in a bowl of warm milk. They’ll be disappearing April 4.
[Debuting on the Hot Five | Contributed by Ted Held]
Rogan Josh pie from Merlin’s Rest
It’s British Pie Week at Merlin’s Rest, and the restaurants Rogan Josh pie, an Indian-inspired lamb curry housed in a delicate puff pastry container, is one of the best savory pies we’ve eaten since traveling in New Zealand. The pie menu runs through Sunday, March 8, so move quickly.
[Debuting on the Hot Five | Contributed by James Norton]
Blueberry Orange Roll from Mon Petit Chéri Bakery
Packed with a gently sugared citrus kick and tiny little flavorful blueberries, the blueberry orange roll at the newly opened Mon Petit Chéri Bakery is a sweet tooth’s dream. It lacks the gloppy, oversweet frosting that brings down so many of its colleagues, and presents a lovely, coffee-pairable first bite of the day.
[Debuting on the Hot Five | Tweeted by James Norton]
Medium-rare hamburger and a Chocolate Shake at Ike’s Food and Cocktails
When we found ourselves at the airport this week, the steakhouse comfort of Ike’s called to us most strongly, even amid the bevy of new places to eat near the tarmac. The burger was simple as they come, but correctly cooked, tender, and rich, with a high-quality bakery bun. And an accompanying chocolate milkshake made with Sebastian Joe’s ice cream was arguably too good. “I’ll just have a few sips …” turned into, “Oh, Lord, please let me stop!” in a matter of seconds.
[Last Week on the Hot Five: #5 | Contributed by James Norton]