Haute Dish's Landon Schoenefeld: Talent with a temper

Chef has held more restaurant jobs than many retired cooks

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."

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."

Schoenefeld's food is humble but artful
Tony Nelson
Schoenefeld's food is humble but artful

Location Info


Haute Dish

119 Washington Ave. N.
Minneapolis, MN 55401

Category: Restaurant > American

Region: Minneapolis (Downtown)


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

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.

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