Locals and visitors alike wind up at Mildred’s Temple Kitchen for their famous blueberry buttermilk pancakes.
But the Liberty Village brunch spot’s best kept secret is its jammy hot sauce. Developed by former head chef Taylor McMeekin and since perfected by Chef de Partie Vera Ponniah, it’s made inhouse in small batches with local ingredients including scotch bonnet peppers, garlic, and honey.
“The sauce really came together over time as we fine-tuned it in the kitchen, shaped by the diverse palates and perspectives on the team,” explains Mildred’s executive chef and founder Donna Dooher.
Bright, fruity, and fiery. It’s $2 as a side and pairs well with steak and eggs or huevos rancheros — both on the menu at Mildred’s.
If you can’t swing a reservation, it’s available for purchase in-store or on their website at $10 for a 125-ml jar.
This article appeared in the 2025 Summer issue.
