Vie Restaurant Awarded Michelin Star!
"Vie may be steps from the clanging railroad tracks, but once inside, find
absolute tranquility. Poised up front is a dapper bar soothingly surrounded
by walls washed in grey-blue shades. Take a moment to appreciate
such striking details as black-and-white abstract photographs of the
immediate outdoors, steel-blue banquettes clinging to the walls, and
brushed aluminum chairs. Pristinely clothed tables studded with exquisitely
unembellished flatware and stemware serve as a sign of what is to come-
heartwarming American food infused with a solid dose of skill.
Before the lights turn low, study Chef Paul Virant's American menu, perhaps
with the aid of a pebbled glass votive.
To the hum of soft pop, nimble servers offer you plates that may feature
country-fried quail with giardinera and rich garlic aioli. The delighfully rustic
cream of local potato soup poured around lightly smoked halibut cheeks,
wood-grilled baby leeks, and pickled snow peas shows the kitchen's
understanding of balanced flavors. Watch surrounding tables exclaim in delight
over prosciutto-wrapped sturgeon set across a wave of polenta, or a crispy
waffle potent with brandied peaches, creme fraiche, and candied almonds."
“Paul Virant’s dazzling Vie in Western Springs, seemed to materialize so fully formed it felt as if it has been around for years. Virant’s work at Vie has earned him the golden toque for best new chef.”
--Dennis Ray Wheaton
Chicago magazine Best New Restaurants
“Paul Virant, 35, a St. Louis native, has worked in some great restaurants -- Everest, Blackbird, and Ambria, to name a few -- and now that he’s ventured out on his own at Vie, in Western Springs, he’s officially become the past year’s brightest new star.”
--Penny Pollack, Chicago magazine
Best New Restaurants issue
“The way that he brings his ingredients together is magical.”
--Phil Vettel of the Chicago Tribune in his three-star reviewClick here to purchase gift certificates
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