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Vie

4471 Lawn Ave. (Burlington Ave.) Send to Phone
708-246-2082 | Make Restaurant Reservations | Menu
Chef-owner Paul Virant's take on modern American cuisine is thoroughly enjoyed in austere environs.

Cuisine
Open
Open for Dinner Tues.-Thurs. 5 p.m.-9 p.m., Fri.-Sat. 5 p.m.-10 p.m.
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Vie, Western Springs, IL

Vie Restaurant Review

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About the restaurant and décor: Chef-owner Paul Virant (Ambria, Blackbird, Everest) has a gem of a restaurant in a town that had hardly known fine dining before, despite its affluent status. The winding floor plan and neutral dining room with black and white photography offer a low-key (and stylish) backdrop for innovative and artful but not over-the-top cuisine.

About the food: Virant comes up with some interesting and creative combinations; he's particularly touted for his innovative pickling, canning and aigre-doux techniques, which are seamlessly (and often surprisingly) incorporated into dishes that, at their root, are familiar. A great supporter of local and sustainable produce, Virant fashions fleeting delights on his ever-changing menu. Among first courses, you may encounter semolina gnocchi with pork confit, delicata squash, cabbage and blueberry aigre doux or smoked sunchoke custard with shiitakes, mustard greens, curry pickled summer squash and cashews. Entrées offer combinations highlighting a particular protein, as in the Caveny Farm duck combination with roasted breast and confit leg, puff pastry tart, roasted radicchio, cipollini-glazed carrots and currant duck jus. Diners can order à la carte or opt for one of the two chef’s tasting menus (five courses for $85, plus $55 for optional wine pairings, or eight courses for $125, plus $75 for optional wine pairings). Desserts display a sense of whimsy with lighthearted, humorous names like "Paw Paw Don't Preach" for paw paw sorbet, cranberry citrus granita and toasted sesame tuile.

About the drinks: The wine list is a nice one: it's flush with atypical selections, many of which have a story to tell. Cocktails aren't afraid to experiment with unexpected components like madras curry syrup or North Shore Distillery's Mighty Gin infused with local hops. Virant has a formula that keeps diners coming back.
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