Matt Haase – whose name has been in Mil Mag’s pages for his work at Tosa’s Rocket Baby Bakery, is moving back into the world of savory. At the end of May, he is joining Ardent (1751 N. Farwell Ave., 414-897-7022), the East Side resto owned by (former Umami Moto chef) Justin Carlisle. Haase's position will be executive sous chef. He'll also work to develop the pastry program and help build the structure that allows Ardent to operate without Carlisle (should, heaven forbid, Carlisle were to take a night off). Haase's savory cooking background includes various Bartolotta restaurants. He will continue in a consulting roll with Rocket Baby, which makes the bread and a certain macaron for Ardent. Aaron Patin -- the former Charro chef and head of Stone Creek Kitchen -- remains at Ardent. Carlisle says he's not planning any structural changes to the menu for now. As for other developments, he's making some modest interior upgrades, including working with the same designer who created the restaurant's living wall.
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