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It may have made a splash with its Art Deco fixtures and the stunning downtown view from its rooftop dining deck when it opened in the former Indiana Oxygen building back in 1998. But changes in Duna- way's chefs over the years meant dinner here was often hit or miss. Now chef Christopher Bator, who once cooked for Tiger Woods, has polished up the classics, including generous steaks and chops with sophisticated sides such as nutty, al dente risotto and mac 'n' cheese dressed up with truffles. Scallops and a juicy pork tenderloin also hit the mark, as do Bator's whimsical, deconstructed desserts.
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