Restaurant of the Year: Haute Dish
Haute Dish's charcuterie plate, as seen on the cover of December's METRO.
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What elevates a restaurant to “best” status? First and foremost, it has to be the sort of place you want to visit. Plenty of restaurants enjoy “special occasion” status, places you think of once a year when you strap on some heels and put a dent in the bank account. But with times the way they are, who wants to wait for a special occasion to step out and enjoy the world?
Enter Haute Dish, a reliable, sturdy and special place where you can leave the strappy heels at home, bring the kid and forget about breaking the bank—all while enjoying one of the most memorable meals of your year. Chef Landon Schoenefeld and partners have their priorities in order. They believe that good, imaginative food is for everyone, not just the moneyed, and that consuming said food needn’t take place in a space that looks like a Fabergé egg. Schoenfeld’s kitchen is part Willy Wonka’s factory (see the cheese “diggler,” an oversized tater tot with a molten cheese surprise within), part sophisticated bistro (their tartare and charcuterie are second to none in the Twin Cities). Throw in great background music, chefs who hang out with you at the end of their shift and a rotating menu of cuisine that’s as surprising, experimental and nuanced as it is delicious, and you’ve got yourself the best restaurant of the year.
Haute Dish
119 Washington Ave. N. Mpls., 612.338.8484
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Comments
Lovely Serving Platter under these canapes.
Where do you find those nice platters? Are they handmade?
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