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.
The Swedish Pancake at Blackbird
At $3, the single Swedish pancake at Blackbird seems reasonably priced; add another $1.50 for the ricotta and berry compote and it seems a bit dear. But man — if there’s a better Swedish pancake in town, we haven’t had it. The ricotta is sweet but not cloying, the berry compote is tart but not overly astringent, and the pancake is light with just a hint of crunch. It’s a beautifully balanced dish.
[Debuting on the Hot Five | Submitted by James Norton]
Pan-Seared Northern Pike at Volante
If you head out of (or into) the airport through Terminal G, you may notice at the restaurant Volante a reasonably priced ($13) pan-seared northern pike dish with smoked grapes and chickpea fritters. The dish is, in a word, amazing. Balanced, bright, fresh; not airport food. Sure, Volante is a Doug Flicker-inspired place but seriously, what is this airport magic?
[Debuting on the Hot Five | Submitted by Kate N.G. Sommers]
Jalapeño Hash at The Lowbrow
The hashbrowns in the Lowbrow’s Jalapeno Hash are cooked to a crunchy perfection with onions, jalapeño peppers, and chipotle Gouda. Two fried eggs and spicy sour cream are layered on top, creating a taste-texture sensation. The flavor is rich but not as heat-intense as the typical Mexican-influenced brunch item we see around town. In short, a great way to start the day.
[Debuting on the Hot Five | Submitted by Brenda Johnson]
The Breakfast Taco at the Red River Kitchen food truck
Nothing starts the day like a good breakfast taco, and the Republic-run Red River Kitchen food truck is slinging one that’s composed of a perfectly balanced mix of egg, chipotle slaw, guac, and pico de gallo overflowing fresh corn tortillas.
[Last Week on the Hot Five: #3 | Submitted by Brenda Johnson]
Salmon at PUBLIC kitchen + bar
The server at PUBLIC kitchen + bar in St. Paul strongly recommended the salmon, and he was right to do so. Besides the gorgeous presentation, the salmon itself was cooked perfectly, with a crispy skin and melty interior, and it was served on a strong tarragon mustard that paired equally well with the salmon and the vegetables. And, oh, the vegetables: crisp-tender green beans and fennel slices, and fingerling potatoes delicately seasoned with dill. Each item on the plate was a pleasure on its own, but together they were close to perfection. As delicious to eat as it was beautiful to look at.
[Last Week on the Hot Five: #5 | Submitted by Amy Rea]