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Haute Dish

Landon Schoenefeld has a reputation for having a creative mind and an intense work ethic-as well as an impulsive, volatile personality. His legacy at the Bulldog NE, for starters, is one of mustard munitions, not first-rate hamburgers. But these days, Schoenefeld is leading the next wave of young turks to launch their own eateries. Haute Dish, then, is Schoenefeld's chance to convince diners to focus on his talent, not his temper. The restaurant, located in the former home of Café Havana, has high ceilings, pretty woodwork, vintage charm and feels very personal, as if decisions were made on gut instinct, not using focus groups or demographic data. Haute Dish's menu has a humble artiness: It's French-meets-Midwest, with a kiss of kitsch. Many of the house specialties might be characterized as man food, being rich, meat-based, and hearty: middle-American classics reinterpreted and refined. The signature Hot Dish is a deconstructed casserole and it's highly recommended. As are other playful dishes such as General Tso's sweetbreads and the steak and eggs, a spread of beef tartare, fried-egg-in-a-hole with a bloody Mary oyster shooter.

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