Haute Dish's "Steak & Eggs": 100 Favorite Dishes, No. 62

Steve Neuharth

So many ways to love thee.

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Rock star chef Landon Schoenefeld, one of the hardest working guys in town (and the hardest to spell), brings us his take on old-school Midwestern fare at the ever lovable Haute Dish. So many things on this menu are delectable, but what makes his "Steak & Eggs" a heavyweight champion? Let's count the ways.

1. Bloody Mary oyster shooter: First you have the delightful little sip made with tomato water as fresh as a mountain spring. We are in love with this idea of fresh tomatoes, maybe some sea salt, straining the juices through a cheesecloth until you are left with pure essence. Add sparkling fresh herbs and a perfect briny oyster tasting like the sea and you are in taste heaven.

2. Egg in a hole: Brioche toasted to golden perfection, the ideal companion to the smoothness of the egg yolk, a dreamy combination of texture and flavor. Not to mention bringing back childhood memories of making this dish--more white bread-style, but still the same idea--on a Sunday morning.

3. Steak tartare: The star of this dish. There is something so decadent and fun about eating steak tartare, like you are doing something forbidden. Haute Dish makes theirs with capers and cornichons adding that little bit of sass, texture, and bite.

Together, all three elements blend into one blessed harmony.

Steve Neuharth

And their Sazerac is no slouch, either.

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HAUTE DISH
119 Washington Ave. N., Minneapolis 612-338-8484
Haute Dish website