Celebrated young chef Landon Schoenefeld of Haute Dish revamps Midwestern culinary classics like Steak & Eggs, which he re-imagines as steak tartare and poached egg in brioche.
From
OpenTable and the restaurant:
"Haute Dish, a unique culinary concept that both embraces and reinvents classic Midwestern cuisine. Housed in a charming turn of century building in the Minneapolis Warehouse District, this moderately priced, full-service restaurant presents a casual dining atmosphere in an upscale setting."
Full bar. Serving dinner nightly. Late night Thur–Sat.
"The food at Haute Dish is also all-American, in a very post-postmodern way, by which I mean it takes in all sorts of global, high-cuisine and low-cuisine elements and mixes them any which way, often to great effect. The Haute Dish house-made charcuterie plate, for instance, can contain classics like a fine pistachio-studded mortadella; all-American originals like hot-pepper headcheese, which presents the fiery flavor of hot links in the classic guise of European headcheese; and even something entirely original like a small pot of duck-liver mousse topped with a Coca-Cola gelée."
— Dara Moskowitz Grumdahl,
Minnesota Monthly, September 2010