The Buzz

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Forbes Travel Guide

Owned by South Dakota-born Landon Schoenefeld, Haute Dish epitomizes laid-back elegance, what with chandeliers dangling from the high ceilings and brilliant woodwork along the walls. Read the full article here.

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food & wine

The specialty of the house at chef Landon Schoenefeld’s Haute Dish is TaterTot Haute Dish (TTHD). “I grew up with ‘hot dish,’ ” says Schoenefeld. “I’d ask my mom what was for dinner, and she’d say, ‘hot dish.’ It can mean anything.”  foodandwine.com

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Bon appetite

I’ve seen “Totchos,” Tot casseroles, and even an upscale version served with short ribs at HauteDish in Minneapolis. bonappetit.com

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MSP MAGAZINE

I think Schoenefeld’s dishes like bacon-and-blueberry terrine are unequaled, rich and smoky and big, but you actually can taste them more acutely when balanced against vegetables. That may sound like faint praise for vegetables from a slumming—and possibly even insulting—carnivore, but I can honestly tell you that I’d leap at the chance to order that endive salad each and every time I got terrine at HauteDish, forevermore. mspmag.com

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MINNESOTA MONTHLY

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. minnesotamonthly.com

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Startribune

The kitchen’s namesake dish turns meat and potatoes on its ear, marinating, braising and then basting short ribs in various red wine reductions until they take on a luxe, lacquered sheen, then pairing them with ultra-creamy mashed potato croquettes and a modern version of green bean casserole. It’s marvelous, a shining example of Schoenefeld’s fascination with presenting competing yet complementary textures… startribune.com