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The Gage

Chef Dirk Flanigan (right), previously of Chicago's Henri and The Gage, helps a Dunbar Vocational Career Academy culinary student make fish and chips. Seka Palikuca recommends The Gage (24 S. Michigan Ave.) for your fish and chips fix; served with Guinness batter, malt tartar sauce and lemon. Michael Tercha /Chicago Tribune
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