Haute Dish review pulled?
Dara recently had a bad review of Haute Dish that caused quite a stir. Someone who cooks there fired back at Dara. I tried to find the review but no luck. Am I just serching incorrectly or was it pulled? If it was pulled that would be sad as someone needs to keep hot new restaraunts from resting on their early rave reviews.
Went last night....
They pulled the pig's feet dish which is a bummer.
The steak and eggs was great. The oyster shot was vibrant and the tartare was executed well.
The Haute dish was the big winner. A well thought out dish.
I was torn on the duck in the can. the meat was very tough. I really had to saw through the duck breast. I mentioned this to the server and he said they were working on getting it cooked right. Can anyone else comment on how there's was cooked? I was envisioning it to be more tender. I would rather it be pink and flavorful then overcooked but mine was bright pink to the point of being overcooked. The manager/server gave a discount on the bill which I didn't think was necessary but a nice gesture. Overall I really liked the dish but the toughness detracted a little bit of the experience. Overall it was a great meal and I really hope Haute dish does well and continues to push the envelope.
I look forward to going back and trying the Charcuterie plate and the Tallegio Mac and cheese with King Crab...man that sounds good.
On another note...Landon was cooking and from the looks of it busting @$$. It alway's adds to the experience when you know that the head chef is cooking.
I was there last night as well. The charcuterie plate was outstanding -- the liver pate was downright amazing in my book. Brilliant texture, flavor, and even appearance. It was the first taste that hit my tongue that night and boy was that a great way to start.
Frankly everything at our table drew raves. Sea bass (fish of the day), short ribs, lamb goulash, shrimp cocktail (a very creative and generous dish), and even the salad. Cocktails were very good (mostly others' opinions, although I sampled) and the beer selection appealed enough that even I ordered one (a great dark beer...one of the "of the moment" ones, but I've forgotten the name already)
The server was pleasant but seemed a bit overwhelmed, didn't have that polished "proactive" style, and things that were requested showed up slowly. And the bread would have been nicer served warm.
I wonder if the neutral reviews are sparked by people going in there expecting something akin to Grant Achatz. To me, this place is a killer addition at the level of formality and style offered by 112 Eatery, Bar La Grassa, The Strip Club, Meritage, etc. The food is polished beyond the short few weeks they've been open (it seems the grace period is shorter for restaurants with Haute Dish's buzz).
I can see my wife and I adding this to our standard mix -- it's the kind of place comfortable for pre- or post-Twins, or snowy winter date nights lingering at the bar.
A couple of side notes: I read that "review" (more like a blurb) in Dara's blog. It's a little unfair stating the reaction was from someone cooking at Haute Dish -- that was assumed (at best) or invented by the other commenters.
Also, huge, huge bonus being able to duck into the business next door when we were early for our reservations! It added a whole different dimension to the evening. What?? What's that?? No, not Sex World....ONE ON ONE BIKE! I finally got my wife in there after all these years. Although I'll have to try again to get her down into the basement (wink, wink).
112 N 3rd St, Minneapolis, MN 55401
410 Saint Peter St, Saint Paul, MN 55102
The Strip Club
378 Maria Ave, Saint Paul, MN 55106
Bar La Grassa
800 N Washington Ave, Minneapolis, MN 55401
I was at Haute Dish two nights ago, and had a fantastic meal of a few appetizers while enjoying a few glasses of wine at the bar. The Steak and Eggs, and Char-Cuts were both incredible. I had had the Tater-Tot Haute Dish a few weeks ago at Taste of the Nation, and it was excellent. I'm looking forward to going back and having more off the menu.
To be honest, I'm not a big fan of Dara's. Perhaps it's like movie critics - given different people's tastes, not all critics will mesh with an individual's preferences. There are certain movie critics I agree with, and some I don't. Over the years, I've figured out which ones to trust based on my likes and dislikes. On point, I find myself disagreeing much of the time with Dara. My two experiences thus far with Haute Dish (while admittedly somewhat limited) were excellent, and the folks I know that have eaten there have all raved - and these are folks I trust. I didn't find Dara's BBQ review in the last MM issue to be accurate at all given my experiences with some of the BBQ places she raved about, and I didn't find her "open letter" to Haute Dish to be particularly useful.
At the end of the day, food critics have lots of power. But, like movie critics, the real power lies in the hands of patrons. Good reviews or bad, restaurants depend on patrons. My feeling is that Dara's reviews of Haute Dish will be long forgotten as Landon continues to turn out innovative food at Haute Dish.
"The Duck in a Can, courtesy of Canadian chef Martin Picard, is an utterly ridiculous yet likable concept: duck breast, foie gras, carrots, and cabbage cooked in a metal tin that's opened at the table and dumped ceremoniously onto the plate. But while the vegetables and foie are well served by the savory, acidic broth, the cooking technique—or this execution of it at least—doesn't present the duck breast at its best. The meat seemed tough, as if it had seized up in panic, and the slab of unrendered fat on the top may be a bit beyond the pale for many. At $33, Duck in a Can seems destined to be a dish sampled once for novelty's sake but likely not ordered again."
The quote above is from Rachel Hutton's review. Her sentiments mirror mine. I really wish they could perfect a way to properly cook the duck breast...if they could it would be a homerun.
On another note I really dig the direction of nose to tail cooking that he is bringing to Minneapolis. Fergus Henderson and Chris Consentino have made offal mainstream and delicous, and I hope that Minneapolis will embrace this type of cuisine.
Hmmmm...Here's what the duck in a can looks like at APdC: quite different from the way Rachel describes HD's rendition. If it really is as she describes it, it seems H.D. has some more work to do to get the dish right (as your server indicated to you.)
The duck breast at APdC is not at all tough. My main complaint about the dish at APdC is that I didn't realize it was going to have foie gras in it, and, therefore, was too rich in combination with the other dishes we ordered (namely, the foie gras poutine.)
Do they really "unceremoniously" dump it on your plate at H.D.? At APdC they de-can it with great flourish, first presenting the label of the can to you as if it were a fine wine. And they manage to de-can it in a way so that it still looks pretty nice on the plate. Also, the can has a special label on it (you can kind of see the label in the background in the photo), which I saved.
When we were at APdC, they were so excited to talk about hockey, and Minneapolis, and the lovely people at Vincent that they had trained.
re: The Dairy Queen
It is my understanding that everything is over the top at APdC...at least everything Bouradin ate on NR.
The pic is spot on to HD...although AP's potion looks bigger.
It looks like Rachel described it as ceremonoius which fits the presentation in my book.
I hope they get this dish right and where is the poutine Landon?
re: The Dairy Queen
News Flash, Dara has since had a better experience at Haute Dish and wrote about it, could be her critical review had a good effect of kicking necessary butt as far as the cooking at that place. Judging from what I have observed, I would say that the problem is not people expecting Grant Achatz level cooking, but more a lack of consistency in the food there that is deadly in any restaurant, hopefully they are fixing that now.