This two-story, red brick eatery offers a contemporary take on American cuisine, while focusing on local ingredients infused with global tastes. Like the menu, the atmosphere is simple, yet modern, with brushed metal chairs, abstract artwork, and grayish walls. Chef Paul Virant, a graduate of the Culinary Institute of America, creates a revolving, seasonal menu highlighted by rustic combinations of 2-3 ingredients that are simply prepared, but wonderfully balanced. Favorites include the 21-day, dry-aged beef ribeye, as well as assorted fish options like cod and wild sturgeon. Meals can be paired with any number of wines from their extensive selection.
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From Food & Wine , JAN 2010
When he cooked at Prairie Fruits Farm & Creamery, Paul Virant of Vie in Western Springs, Illinois, made a Prairie goat...MORE
From Food & Wine , JUL 2009
Paul Virant of Vie in Western Springs, Illinois, uses his pickling liquid to flavor vinaigrettes. He also recommends the liquid from Rick’s Picks Mean...MORE
From Food & Wine , NOV 2004
Paul Virant learned canning from his grandmothers. In this Western Springs space, he offers combinations like halibut with pickle salad....MORE
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