Edit ModuleShow Tags

DeRusha Eats: Haute Dish Lives Up To The Hype


Published:

Dara blogged here that she was going to wait a couple weeks before visiting Haute Dish, but I don't have her discipline. And while the service is clearly still learning the details of the menu (one of my dining companions asked our server what a gremolata was, and she didn't know), this place really lives up to all the hype.

First, the room. It's beautiful, elegant, and huge! The location is also quite convenient for me, seeing as Haute Dish is on Washington Ave. right next to Sex World and Sinners.

And the food: It's fine-dining with a considerable wink. It's high concept with a sense of humor. It's scary and weird and new but approachable. The menu is divided into three sections: First (appetizers), Middle (small plate/burger ) and Last (main entrees).

Landon Schoenfeld is known as a master of the steak tartare, and he is killing it with his Steak & Eggs (above). The tartare was beautiful, bursting with capers and cornichon (which is kind of like a cucumber), surrounded by an egg in a hole cut out of toast, and finished with a bloody mary oyster shooter. Every element of this dish was incredible.

On the Middle Menu we tried General Tso's Sweetbreads, on the recommendation of another chef in town. The fried rice was amazing, with creamy chunks of foie gras peppered throughout. And the sweetbreads? To take cow's throat and prepare them in a General Tso-style sauce is absolutely genius. It's delicious.

And much Helvetica will be spilled on blogs rhapsodizing about the Tater Tot Haute Dish ($18)—the deconstructed hot dish with luscious, tender short ribs, crisp baby green beans, a porcini mushroom bechamel, and "tots." The tots are brilliant: super-sized and super-flavored as compared to the typical frozen tot.

I had the Stuffed Pig's Foot with morel mushrooms on top, as well as ramps and a wonderful truffle sauce ($15). The pig's foot dish comes with three large pieces, stuffed with sweetbreads and chicken sausage. I really enjoyed it, but it's a lot of food. I was the one stuffed at the end of it. And the consistency is pretty... well... gooey. If you're adventurous, I'd buy this for the table and share it with three people. One piece was enough.

I'm sure Dara will have a full review of this place on the horizon, but in the meantime, get to Haute Dish. The vibe is great. The food is fantastic.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Deep Dish Sausage and Mushroom Pie Recipe

Get a helping hand in the kitchen with ready-made dough and whip up your own nearly double-decker pizza

3 Things to Eat This Week: Sept. 20–24

Sip a "frozen rose" on the Lexington's new rooftop patio, crunch into a celery root pavé at Corner Table, and sink your teeth into the porchetta sandwich in Fulton's taproom.

Apple Pancakes with Maple-Apple Sauce Recipe

It’s apple harvest time, so step up your breakfast with apples in the pancake mix plus a sweet apple maple sauce to top it all off

I Drank All of Target's New $5 Wines. Should You?

$5 California Roots is competing with 2 (or 3) Buck Chuck—some good, some not.

Middle Eastern Yogurt-Crusted Roast Chicken with Cucumber Salad Recipe

Need an idea for chicken? Roast a deliciously flavorful and juicy bird with a spiced yogurt marinade

Delicata in St. Paul and Mercy in Downtown Minneapolis are worth your time and money

Edit ModuleShow Tags

Celebrate Grandparents Day this September 10th

Celebrate Grandparent's Day and create new memories with family.

Spicy Korean-Style Pork Kebabs Recipe

Celebrate summer with flavorful make-ahead kebabs—it's not all over yet!

5 Party Foods with Berries

Fire up the grill and create a few final, lasting memories of Summer 2017.
Edit ModuleShow Tags
Edit ModuleShow Tags