"With Schutte's menu, however, a fun-loving and bold side of the restaurant is exposed."
"Chef Kyle Schutte is a daring chef who applies science and technology to the culinary arts to create brilliant experiences"
"This creative idea epitomizes the maverick streak that makes Schutte one of the most daring chefs in the country."
not your typical barbecue
"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"
"Yes, chef Kyle Schutte has guts. He also has talent."
-Lesley Bargar Suter
"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."
The best things we ate in and around Detroit this year.
-Tom Perkins & Jane Slaughter
"the dishes at Besa are micro masterpieces."
""That enthusiasm for good quality translates to his food at The FLATS."
"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"
Best Restaurant In Hollywood List (54 Twenty)
"Chef Kyle Schutte cooks up dishes straight out of an LSD trip.
"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."
"Schutte mostly succeeds, and because of that Besa is quietly one of Detroit's best new restaurants."
"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."
"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."
Ice Cream Is the Only Thing on the Menu at This Fancy Eight-Course Dinner
LA's Best New Restaurant List 2012 (54 Twenty)
Back to the Future:
Rethinking the diner in Hollywood
"54Twenty’s playful spirit and fundamental flattop skills make this clash of cultures compelling."
"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."
Up Next? Here are two compelling young chefs to watch in 2011:
"... And newcomer Kyle Schutte (pictured) is a molecular-loving upstart from Atlanta out to prove his West Coast chops at the just-opened Vu in Marina del Rey."