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Vie

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

Cuisine
Open
Open for Dinner Tues.-Sat. 5 p.m.-closing
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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 foie gras terrine with cranberries and sauerkraut, pickled watermelon rind and crumpets or semolina gnocchi, cipollinis, candy onions, leeks, garlic, chives and Pecorino. Entrées offer combinations highlighting a particular protein, as in the pork combination where guests choose two from preparations (maple-sage sausage, smoked ham, roasted belly, grilled loin), accompanied by chipotle pumpkin purée, collard greens, pears and mustard pork jus. Wood-grilled sturgeon is paired with fregola, delicata squash, rainbow chard, hen of the woods mushroom and pickled tomato sauce chasseur. 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 "I Can't Believe It's Not Buttercake!" for spiced pumpkin gooey butter cake with dark chocolate cremeux, candied kumquat, toasted pepitas and whipped cream.

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 smoked fennel syrup or compressed apple cinnamon syrup. Virant has a formula that keeps diners coming back.
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