Jfood has been reading about Haute Dish and decided to give it a try. The space is very nice with a front area with a long bar that seats >20, tables along the other wall which seats 18 and a back room that seats an additional 30. Upon ordering your drinks be aware in a positive sense that there are 16 different drafts, 10 large bottle beers, 12 regular bottles of beer and a wine list that ranges in price from 28 to 40 (there is a ’05 Jordan Cab for $75). Jfood will also mention that the menu lists 34 different bourbons. Above the bar at probably 10 feet above ground level are two TV’s, the placement of which make them difficult to watch.
For his appetizer Jfood ordered the General Tso Sweetbreads with foie fried rice ($14) and for his entrée he ordered the Tater Tot Haute Dish – Short Ribs with baby green beans, porcini béchamel and tots. ($19).
After a 15 minute wait the server brought the sweetbreads. A large serving of fried sweetbreads sat atop the fried rice that contained peas, carrots and a scrambled egg. Alongside the dish was a piece of foie gras mousse. On the positive side Jfood really enjoyed the flavors of the sauce, the fried rice, and the sweetbreads were perfectly cooked. The item that confused him most was why take the delicate flavors of sweetbreads and overwhelm it with the GT sauce. You could barely taste the sweetbread’s sweetness. Likewise he thought the mousse was very over salted.
As soon as the plate was removed the entrée was brought. Jfood thought it was an incredible rush. The short rib dish contained a large boneless rib, four tots, sautéed mushrooms, some green beans, a small amount of porcini béchamel and a touch of jus. The ribs were braised for several hours as indicated by the deep purple color and tenderness. The tots had a wonderful texture, crunchy outside and a wonderful smoothness on the inside. This dish required some more TLC and focus in the kitchen. The rib was inconsistent on texture, a great tenderness on half and somewhat dry on the other half. There was very little sauce on the plate to add flavor to the dish (with all that great braising liquid, please share with the customers). Although the texture of the tots was fantastic, again the kitchen was very heavy-handed with the salt. The béchamel had a very good porcini flavor but the sautéed mushrooms had so much lemon it snapped Jfood's head back, wow was it lemony. This dish had great potential but on this night’s attempt it fell short.
Jfood would give Haute Dish a “good” with a lot of upside potential. Maybe a Monday night is an off night for them, but Jfood was expecting a lot more.
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