100 Favorite Dishes: No. 18, Haute Dish's tater tot hot dish

Your mom has got nothing on this

Your mom has got nothing on this

As a countdown to the Best of the Twin Cities 2014, coming April 16, the Hot Dish is serving up 100 of our favorite local dishes
He opened his restaurant in the North Loop before the North Loop was a thing. He took a snarky press moniker and owned it, even including "Colonel Mustard" in his bio when recognized by national press outlets. He dominated the Iron Fork 2012 competition like the boss that he is.

Haute Dish's Landon Schoenfeld has won our hearts and stomachs year after year by being a general bad ass in and out of the kitchen, but more than anything, we turn into squealing fangirls over his menu and his classic twist on the tater tot hot dish.

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What arrives on the plate looks nothing like the home-crocked version of Ore Ida tots and a can of cream of something soup. A fat hunk of beef is adorned with shreds of vibrant green beans and a little cap of shredded cheese. It's set upon a creamy mushroom sauce that mingles with those beautiful meat juices. The most exquisite bite comes from the pillow-puff of a house-made tater tot. The interior is ethereal, shrouded in a beautifully tanned crust. 

Swiping the fork with a taste of each component and placing it upon your tongue, that taste memory comes back with a heady mix of warm, fuzzy feelings. While your mother had nothing to do with this and there is no casserole dish in sight, that flavor tickles the back of your brain, coaxing out those childhood memories and the feeling that all is safe, cozy, and right with the world. It's no small feat and one we'd only expect from a master chef like Schoenefeld.

No. 40: Crema's affogato
No. 39: Broders' quadrucci con pollo

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