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Despite numerous staff changes in the kitchen, this clubby northside favorite has been the place since 1999 to be seen and to get one of the city's most innovative and elegant meals. Now chef Ricky Hatfield, an Ivy Tech grad with experience at McCormick & Schmick's and Sullivan's Steakhouse, carries on the tradition in dishes such as a luscious, jewel-like beet salad, rich coffee-rubbed short ribs, and mustard-glazed pork tenderloin, as well as trumped-up accompaniments ranging from crab mac 'n' cheese to delectable creamed spinach. Desserts are a must here, whether the playful doughnuts or a towering slice of stately German chocolate cake.
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