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"Schutte mostly succeeds, and because of that Besa is quietly one of Detroit's best new restaurants."

-Tom Perkins

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"With Schutte's menu, however, a fun-loving and bold side of the restaurant is exposed."

-Melody Baetens

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"the dishes at Besa are micro masterpieces."

-Lyndsay Green

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"With house-cured meats, dynamite cocktails and pizza flavors you’ve never thought of trying he is setting the bar for what a flatbread pizza is at the highest level."

"Chef Kyle Schutte is a daring chef who applies science and technology to the culinary arts to create brilliant experiences"

-David Jenison

""That enthusiasm for good quality translates to his food at The FLATS."

-Kristie Hang

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"His latest rebellion is a new charcuterie program, which includes items such as Spam terrine, candied and burnt fennel finnochiona, and root beer–cured guanciale."

-Besha Rodell

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Ice Cream Is the Only Thing on the Menu at This Fancy Eight-Course Dinner

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Back to the Future:
Rethinking the diner in Hollywood

"54Twenty’s playful spirit and fundamental flattop skills make this clash of cultures compelling."

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"Chef Kyle Schutte trained under the reality-TV authority of molecular gastronomy himself, "Top Chef's" Richard Blais, so, yeah, he can deconstruct and reconstruct your caprese salad all day."

-Lien Ta

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"This creative idea epitomizes the maverick streak that makes Schutte one of the most daring chefs in the country."

-David Jenison

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not your typical barbecue
ROADHOUSE LA

"54 Twenty is changing the way we think of a slice of Americana that is going by the wayside, revitalizing and taking the cuisine to the next plateau"

-Valentino Herrera

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"Yes, chef Kyle Schutte has guts. He also has talent."

-Lesley Bargar Suter

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"you are sure to experience delicious food that takes you outside of your comfort zone. We can’t wait to see what Kyle Schutte does next"

-Chloe Palka

"Chef Kyle Schutte cooks up dishes straight out of an LSD trip.

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"Schutte appears to be sticking to his identity and wants to show L.A. he's more than just a guy with "a bag of tricks," but a chef who knows how to utilize his style for maximum flavor and textural effect."

-Hadley Tomicki

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"It’s like he creates food that’s meant to take your taste buds on a wild, off-the-beaten-track, windy, twist-and-turn, never-know what’s-around-the-next-bend, adventurous ride."

-Amber Wilson

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This website is lovingly dedicated to Duke, my faithful companion & friend.  I love you Dukie Boy. 08/20/2004 - 03/13/2016

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