Hot's Kitchen

Hot's Kitchen Restaurant Review:

Though the menu seems like standard bar fare --- wings, burgers, salads and tacos --- chef Sean Chaney’s vision at Hot’s Kitchen is more expansive and inventive than one might expect. Because each item is on the smaller side, and served in a single portion, it’s fun to order several dishes to share. Start with the Belgian fries --- thick and hand-cut, paired with locally grown-mushroom aioli --- along with the Korean-style wings that are grilled rather than fried, accompanied by kimchi and a scallion hoisin marinade. Individual burgers are more like sliders, but the street tacos are the real star here. More than 40 versions include the Cubano with ham, Swiss, mustard aioli and pickles; the Korean with kimchi and green onion; and Jamaican jerk shrimp. Desserts are simple, with several different styles of ice cream sandwiches. Wines are mostly domestic and fairly priced, but beer is the best option. Mike Siordia, the resident beer expert, may assist with navigating the esoteric selection of 36 rotating, draft-only brews, which include hard-to-find Gordon Imperial Red and Steelhead XPA. Cavernous and made of mostly recycled materials and fixtures, the dining room is loud, so conversation may be challenging.