Savoring the Seasons

Located just outside of Chicago in Western Springs, chef Paul Virant’s celebrated Vie restaurant is a great choice for solid farm-to-table cooking. Virant, a preservation expert with an everything-made-in-house philosophy, is known for preserving and pickling produce at its peak and incorporating those bright seasonal flavors into almost every dish. The cuisine is straightforward and approachable, but nothing short of impressive. The menu changes frequently, highlighting contemporary American plates such as wood-grilled pork porterhouse with forbidden black rice, preserved grapes and pork ragu or pan-roasted duck breast with roasted carrots, leek veloute, cippolini aigre-doux and mushrooms.

Contact

4471 Lawn Avenue
Western Springs, IL 60558
708.246.2082
vierestaurant.com

Photograph by Jeff Kauck.