jrnorton.bsky.social
Editor of Heavy Table (@heavytable.com), author of Lake Superior Flavors, generally in pursuit of tacos. Writes The Cookbook Test every Sunday morning: (https://thecookbooktest.substack.com)
442 posts
2,178 followers
391 following
Regular Contributor
Active Commenter
comment in response to
post
Ah, bummer, I really enjoyed those guys when we first started going (circa 2010…?) Haven’t been in a long time, sounds like they’ve fallen off.
comment in response to
post
Big fan of salmorejo (gazpacho reinforced with blended bread and topped with jamon and hardboiled eggs.) Refreshing! Eats like a damn meal!
comment in response to
post
Sounds like one of those brainteasers where you have to get a snake, a donkey, and a sack of grain across a river using a small skiff. “OK, first you put the bananas on the airship and fly it to Panama…”
comment in response to
post
Highly relatable content. My cat ALSO just threw up. (Kids left out hot cocoa.)
comment in response to
post
Holy Christ that's well written. Cheers, and sincere thanks for posting it.
comment in response to
post
We wrote them up in the Green Line Checklist, and we'll profile the owner in an upcoming newsletter. Just top-notch stuff all around. heavytable.substack.com/p/green-line...
comment in response to
post
He Might Be Giant
comment in response to
post
oh yeah! that's the ticket!
comment in response to
post
I just froze a bunch of left over beef broth that was the aftermath of making Ropa Vieja. Future me will look back upon current me fondly, with any luck.
comment in response to
post
I'll even plant it on the friendly side of the paywall and throw in some terrific original art and photography! I'm getting fired up now, this is going to be fun.
comment in response to
post
We've eaten at every restaurant on East Lake Street, with the important caveat that turnover is fierce up there. I'm hoping to put together a still-current Top 10 list in this weekend's newsletter with some delicious highlights. Absolutely one of the best dining corridors in the state.
comment in response to
post
They're now doing yakitori skewers at Kinzo Udon. Not a substitute for a full-on menu, but they're tasty. I still miss Obento-ya!
comment in response to
post
in our troubled times, a rare story of inspiration and hope
comment in response to
post
Their affogato may be the best in the state!
comment in response to
post
The region definitely punches above its weight! I didn't even get to Northern Waters Smokehaus, which is a damned national treasure. Or Duluth Coffee Company, or, or (etc.)
comment in response to
post
The Caipirinha at Jade Fountain was just absurdly crushable. I think I could've taken down 3-4 in quick succession if the need had arisen. Just killer. And my cappuccino at Chickadee was delicious - I had zero (less than zero?) expectations but ended up ordering a second for the road.
comment in response to
post
I think it's easy to get into a "more is more" mindset where being more rigorous / jaded / critical is a sign that you're a Serious Writer. It's definitely a sliding scale. But particularly when dining is your beat, most people dine out to have FUN. That's got to be part of your voice and view.
comment in response to
post
Er: “broadly directed.” Time for more coffee.
comment in response to
post
I am a huge fan of “Jiro Dreams of Sushi” but it’s not a great lodestar for a broadly directly culinary writer; trying to funnel all food writing through a hyper-critical, Michelin star perfection funnel makes for tough going.
comment in response to
post
It’s a particularly interesting statement since my major issue with him from the get-go is how totally joyless he seems nearly all of the time - like his job is this heavy burden and dining is this uber-serious slog for intensely trained monks only. Hard to relate to!
comment in response to
post
Marc Heu, too. I detect a theme!
comment in response to
post
I’m game whenever, man! Those guys get it!
comment in response to
post
It kills me that it’s so hard to make a good croissant economically sustainable around here, we need some kind of industry-led education program so people demand legit laminated dough made with quality ingredients. I’m only half joking about that.
comment in response to
post
I’m gonna drive out to Rustica HQ next week and see if they’ve really slid this far, they were a reputable bakery for years (but recently changed ownership.)