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.
Matzo ball soup at Meritage is basically the perfect antidote to winter weather- the broth is deeply flavored and warming, the matzo balls somehow both light and richly substantial. [Debuting on the Hot Five]
The Swedish Institute has its seasonal glogg at Fika. Rich, well spiced, hearty, comforting. Made with wine, but unlike some bad versions, where it’s made of cheap wine mixed with spice and microwaved, this tasted like a decent quality wine, gently simmered. [Debuting on the Hot Five]
The Chicken Liver Tart at Heyday is just incredible. Beautifully rich mousse inside a dainty little pie shell, topped with a forest of greenery — none of which I recognized by name — that delivers a prickly textural contrast as well as a fresh overtone that pierces the sweet meatiness of the mousse. I’ll have one of those and a glass of pinot noir for the classiest nightcap Lyn-Lake has to offer. [Last week on the Hot Five: #1]
Borough’s perfectly cooked pork belly atop a celery root pancake is an architectural plate worth not sharing. In a classic combination, apple butter complements the pork in a modern and contrasting manner, with hazelnuts rounding out the flavor. Pair with a bottled cocktail — we suggest the Fernet Me Not with spicy sarsaparilla. [Last week on the Hot Five: #4]
Want to convert the okra skeptics in your life? Order this dish of fried okra and potatoes seasoned with Nepalese spices. It’s smoky, crisp, and brilliantly spiced. [Last Week on the Hot Five: #5]
Matzo Ball Soup at Meritage
Glogg at Fika at the American Swedish Institute
Chicken Liver Tart at Heyday
Pork Belly at Borough