For the letter 'H' we went to Minneapolis' Haute Dish (pronounced hot dish). It has been declared by Minnesota Monthly as 'one of the most important restaurants of 2010'; and it is highly deserving of that acclamation! Chef Landon Schoenefeld's menu is all-American in a very modern way. He uses many different ingredients and cuisines, and marries them blissfully! They have a full bar with a small wine list, a favorite local beer,Surly, and an array of classic American drinks. The mint julep is fabulous and is served Kentucky Derby style-- in a silver cup. The Minnesota Mule is equally delicious! Served in a copper mug, and garnished with house-dried ginger, this drink uses local Prairie Organic Vodka.
When it comes to appetizers, we are usually so hungry that making a decision doesn't take long.
However, we were stuck when deciding between the Steak & Eggs (Steak tartare, Egg in a hole, and Bloody Mary oyster shooter) and the Med Plate. Although the Steak & Eggs was highly recommend, we chose the Med Plate because it looked much easier to split. It was easy to share, but I didn't want to do any such thing! It was scrumptious! A bottom layer of delicious hummus was covered with smokey flavored Pepperocini peppers, preserved tomatoes, oil cured Shitake, Cremini and Oyster mushrooms, garlic Confit, an array of different marinated olives, Olive Tapenade and a Feta cheese Panna Cotta with tomato water gelee! It was a plate fit for the Greek gods!Upon your first visit to Haute Dish, ordering the Tater Tot Hot
Dish is a must! It is nothing like the traditional Minnesotan dish in any way, shape, or form (see the photo). The braised short ribs practically fall apart just by looking at them. Served along side the ribs were French cut green beans, Procini bechamel, and potato croquets. Oh, those tots!! Words escape me trying to describe these little clouds of potatoes sent straight from the heavens and onto my plate; crispy outside, and oohey-gooey goodness inside...*sigh*You shouldn't judge a book by it's cover, nor should you assume
the menu items at Haute Dish are what they seem. The Chicken and Dumplings also defied tradition. The chicken was indeed chicken (though seasoned and cooked far superior to most) but the 'dumplings' were actually gnocchi, and there wasn't any broth. There were also some amazing sausage meatballs, and sweet prunes. Each flavor was so distinct but all blended into a harmonious chorus of Alleluia!Desserts are prepared by Christian Aldrich. This man is also a culinary genius! The Peach & Basil
Sorbet with house-made marshmallow was definitely one of the most unique combinations I have encountered in a dessert in quite a while. The Butternut squash torte with toasted coconut ice cream, sage and cream sauce was like a pumpkin pie on Thanksgiving mixed with a New Year's celebration!The ambiance is just as delicious as the food. Located in the old Cafe Havana space, Haute Dish boasts Victorian decor with dark and cozy booths and a bustling bar. I have been called both a food snob and a musical snob, and Haute Dish suited me on both fronts. Their play list was filled with great tunes (mostly of the Indie and Alternative variety - my favorites). The wait staff was extremely knowledgeable about everything on the menu and was extremely attentive. The final reason that I would recommend Haute Dish is that they comply with one of our objectives; using local ingredients. They don't mention it on their menu, but while talking with Chef Schoenefeld, he told me that he didn't think such things needed to be mentioned, because it should just be a given that all good chefs are utilizing our local farmers! Since the menu changes seasonally, there is always something new and interesting at Haute Dish. I can't wait to go back for more!
Other recommendations from our club that start with a ‘H’:
Harry Singh's Original Caribbean Restaurant - Roti, curries, and great vegetarian options
Heartland - Inventive dishes using local ingredients. If the Wild Boar is available, get it!
Holy Land- Yummy Gyros, Falafel, etc. They also have a great market with some of the best hummus and feta in the state!
Next month’s destination – il Gato
Bon Appitte!
