Haute Dish's Landon Schoenefeld: Talent with a temper

To its credit, Haute Dish has mobilized a whole cadre of young food zealots, including diners, cooks, and servers. Schoenefeld's kitchen has a collaborative culture (Remle Colestock, of Café Levain, is sous chef), as does its front-of-the-house staff. Some servers were more knowledgeable and polished than others (one was a former Splendid Table intern), but overall their pride and enthusiasm radiated.

Schoenefeld says he's been surprised by how many twentysomething diners he's seen at the restaurant. "The foodie culture has really developed in this town in the last few years, and it seems that, more and more, younger people know a lot more about food," he says. "There are 19-year-old girls coming in and ordering the pig's foot."

Tony Nelson

Schoenefeld's food is humble but artful

Details

Haute Dish
119 Washington Ave. N., Minneapolis
612.338.8484; www.haute-dish.com
appetizers $6-$15; entrées $10-$33

Related Content

• Haute Dish doles out high-class Midwestern eats for under 12 bucks
  January 10, 2012
• James Beard Award finalists include Twin Cities names - Updated
  February 21, 2012
• Isaac Becker and partners to open new steak house
  May 3, 2012
• Top 10 best grunge songs
  May 18, 2012
• Erik Anderson, from Minneapolis to Food & Wine Best New Chef
  April 4, 2012

More About

• Landon Tso
• Steven Brown
• Isaac Becker
• Meat
• Foods

Like this Story?

Sign up for the Dining Newsletter: The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.

Privacy Policy Cancel Continue

Schoenefeld reflects on his unsophisticated diet, which was largely the product of financial limits, at the same age. "I was eating ramen and Dinty Moore stew," he recalls. "I was peeling a 99-cent sticker off an apple and strategically placing it on the $4.99 pizza at the corner store."

He's come a long way in the past decade, but while he's managed to impress many of his colleagues, the public has remained somewhat skeptical. "People who don't know me think I'm an egotistical maniac," he says. "I'm not in this business for my ego, but to make people happy." If that's the case, then Haute Dish will be his best shot at wowing those he's feeding—for all the right reasons.