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 editor@heavytable.com.
The Hot Five is a weekly feature created by the Heavy Table and supported by Shepherd Song Farm. “We raise 100-percent grass-fed lambs & goats traditionally, humanely, and sustainably.”
Harvest Pumpkin Soup at Meritage
If you’re searching for the platonic ideal of autumn in a bowl, here it is: velvet, creamy soup that isn’t off-puttingly rich, dressed with lightly spiced creme fraiche and tasting of squash in balance with its seasonings. If this were an all-year offering we’d be eating it all year. The tasteful presence of candied pecans is just a bonus.
[Debuting on the Hot Five | Submitted by James Norton]
English Bitter Ale from Bad Weather Brewery
An English bitter ale brewed with Earl Grey tea, this first taste from Bad Weather Brewing’s newly opened taproom doesn’t disappoint. The smooth nitro pour has a strong malty backbone and is accented by soft caramel notes. The tea addition adds a surprising citrus element to the finish and results in a beer that is complex and lightly spicy overall.
[Last Week on the Hot Five: #2 | Submitted by Liz Scholz]
Lemongrass Wheat Beer from Urban Growler at Wise Acre Eatery
A bit of herbal, funky lemongrass gives this mild, malty, eminently quaffable wheat beer from Urban Growler’s Plow to Pint series some real depth and interest. We loved the way it tasted alongside our fritter of the day and fried chicken entree at Wise Acre Eatery.
[Debuting on the Hot Five | Submitted by James Norton]
Sai Krog at Sen Yai Sen Lek
Though it’s been on the specials board for a while now, we’re totally and hopelessly hooked on this tangy, unctuous, fermented Thai sausage. A thin casing can barely contain the rich, crumbly pork filling, which stars adjacent a colorful array of red onion, hot pepper, fresh ginger, peanuts, and sticky rice.
[Debuting on the Hot Five | Submitted by Maja Ingeman]
Foie Gras Supplement for Beef Entree at The Kenwood
I normally pass on ordering supplemental foie gras with entrees because it generally seems unnecessarily indulgent (and typically very expensive). At a recent dinner at The Kenwood, I broke with tradition and added foie to my beef entree. And damn, was I glad I did. The duck liver added just the right amount of fat and richness to the lean beef. Bright, tender leaves of Brussels sprouts rounded out the dish with a light, fresh touch.
[Last Week on the Hot Five: #5 | Submitted by Joshua Page]