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
ADDRESS
119 Washington Ave N,
Minneapolis, MN 55401
LOCALEATS AWARDS
Top 100 Restaurant
DESCRIPTION
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