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Cafe La Haye Restaurant Review: This casual, stylish spot off the plaza knows how to harness the truth of its ingredients. Vegetables and fruits come recognizable, almost minimalist. Yet they burst with flair and vibrancy---like someone who always looks put together but seems nonchalant about it. Starters, for instance, might include tomatoes gently sweetened with corn and white balsamic vinaigrette, or salmon tartare sprinkled with pea shoots atop mandolined cucumbers. Chance deceptively simple mains like outstanding tagliarini with chard, olive-caper relish, and roasted shallots; you’ll find complexity in the collision of sweetness and brininess, and crispy breadcrumbs add a textural layer. Golden wedges of pattypan squash nest in aromatic risotto, while the golden, salty skin of pan-roasted chicken makes the perfect foil for diced nectarines. A well-appointed wine list mixes undiscovered and celebrated gems. The chefs, in a kitchen smaller than a ship’s galley, work with the effortless dexterity needed to turn tables in such a small storefront space. The room feels airy due to high open rafters and a split-level design---which conveniently allows half the diners to spy on what the other half is eating. Fluffy Meyer lemon cheesecake or barely-sweet fruit crisp du jour cap the meal.