Haute Dish will soon get a BBQ joint makeover

Categories: Events, Food, News
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Photo courtesy of Haute Dish
From June 24 to 26, Haute Dish will undergo a limited-time-only BBQ-joint transformation
Pop-up restaurants are more and more common these days in the Twin Cities, but it's not too often (or ever, really) that we get to see a restaurant completely transform itself for a limited-time-only event. In a recent announcement on their Facebook page, the masterminds behind downtown Minneapolis's Haute Dish revealed plans to transform their top-shelf comfort food restaurant into a full-fledged, southern-style BBQ joint.

Starting on June 24 and running through the 26, Haute Dish will become HauteQue Soul Hut and completely revamp its menu to feature a variety of specialized BBQ offerings complete with all the fixings. The temporary change-over will also include a redecorating of the restaurant to complete the overall motif.

See also:
Chef Landon Schoenefeld talks about being Iron Fork overlord and his love of Kewpie mayo

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A sneak peak at the working menu for HauteQue
If you're wondering about whether this will be real-deal, down-home BBQ or Haute Dish's riff on tradition, the answer actually falls somewhere in between.

"There's going to be some traditional cooking, but this is kind of what I like to describe as 'cheater BBQ,'" says Haute Dish's chef Landon Schoenefeld. "We'll also be sous viding, and we've got smoking machines and things like that. It's not like Franklin BBQ where that guy has mastered the pits, the smoke, and the wind, and everything. This is 'cheater' in that sense, but I can't deny just how good this really is."

The menu will include a variety of classic meats, along with a few other things that you're not likely to find in other Minnesota-based BBQ restaurants. Racks of St. Louis-style ribs, beef brisket, fried chicken, and hot links (with a few recipes courtesy of chef Erik Anderson) will all be featured on the menu, as will items like pork belly, lamb belly, and veal breast. 

If it all sounds too good to be true and you're afraid you'll never be able to narrow it down to just one option, Schoenefeld's plan is to offer a three-meat option, although the full details of the menu aren't currently set in stone.

"We're going for some regional BBQ things. Ribs, brisket, you know, I don't want to say hey we're Texas, or Memphis or anything. Let's just call it Minnesota BBQ," says Schoenefeld. "We'll also have some more esoteric BBQ things like turkey, veal breasts, lamb breasts, and stuff like that."

The folks at Haute Dish aren't pulling any punches when it comes to their variety of classic side items. You'll of course have things like potato salad, coleslaw, and mac-and-cheese, but you'll also find burnt-end beans, jalapeno cheddar spoonbread, and a tomato, cucumber, and watermelon salad. Chef Schoenefeld assures us that he's spent the majority of his time making sure this collection of side dishes is as fine-tuned as the meat offerings.

The event is sponsored in part by Victory Brewing, who will be offering up some special brews just for the occasion. Whether you're an experienced Haute Dish veteran or a total newbie, we'd highly suggest making your reservations ASAP because when the que's gone, it's gone.

Reserve your spot online or by calling 612-338-8484.

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5 comments
David Giberson
David Giberson

Haute Dish is great, love the place. I was excited for this at first, then I read the article. Doesn't sound like this is real BBQ and probably cant compete with Big Daddy's anyways. Heck, they don't even have collard greens as a side.

Corwin Kruse
Corwin Kruse

I didn't know it was legal to use "sous viding" and BBQ in the same paragraph.

erinsikink
erinsikink

if it aint broke.... get the horse out of the can.

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