Burger Night
Nov
21
4:00 PM16:00

Burger Night

burger-night.jpg

Burger Night
Wednesday, November 21
$40 per person
Reservations starting at 4 p.m.
Resy or 708.246.2082

Burger Night has become a Thanksgiving Eve tradition! Join us at Vie on Wednesday, November 21, for a fun evening of delicious burgers, sides and sundaes. 

See this year’s lineup below; cost is $40 per person (not including beverages, tax and gratuity). Reservations are available starting at 4 p.m. on the 21st; call 708.246.2082 to save your table or use Resy.

Book your Vie reservation on Resy

If you don't see your preferred dining time on Resy, please call us and we may be able to accommodate you.

Not able to join us on November 21, or just want two Burger Nights in your life? We'll be hosting Burger Night 2.0 on December 23, Christmas Eve Eve. The menu will be the same, or very similar, to the one below.

BURGER NIGHT MENU

// BURGERS

the memphis
pulled pork, coleslaw, bread & butter pickles

the vie
bacon, butterkase cheese, red onion, lettuce, dill pickles, aioli

the buckledown melt
buckledown rye sourdough, beer cheese, beer mustard, stout braised onions

the hot stuff, comin’ thru
fried giardiniera, fermented pepper relish, chipotle mayo

the boss
barbecue sauce, cheddar, bacon, crispy onions, dijonnaise, pickled ramps

the bulgogi
kimchi, smoked pickled spring onions, grilled korean barbecue-style shortrib, ginger mayo

> skip the meat and sub a veggie patty on any of the above $0
> add a fried egg to any of the above $3

Thanks to Chad Perkins of Perkins Custom Cuts for providing us with his signature CDK Big Juicy patties for Burger Night.

// SIDES

french fries, pickled tomato mayo

romaine wedge, chow chow, sunflower seeds, blue cheese dressing

roasted cabbage, sauerkraut, mushroom conserva, truffle oil

winter squash puree, brown butter, cherry bomb caramel

// SUNDAES

s’mores
vanilla ice cream, hot fudge, toasted marshmallow, graham cracker

blueberry lemon
vanilla ice cream, blueberry old fashioned donuts, lemon curd, blueberry jam

apple churro
vanilla ice cream, spiced apple compote, cinnamon sugar churro, whipped cream

midway delight
vanilla ice cream, funnel cake, chocolate & caramel sauces, peanut butter cups, sprinkles, whipped cream



Please note: To expedite and enhance your dining experience, we ask that no substitutions or modifications be made. Burgers will be cooked medium. We will be serving the above Burger Night menu on November 21; the regular a la carte menu will not be available.


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Sunday Supper
Nov
4
2:30 PM14:30

Sunday Supper

vie-restaurant-sunday-supper.jpg
 

You're invited to join us on November 4 for a fall-tastic, family-friendly meal at our last Sunday Supper of the year! View the offerings below (including beef bourguignon and potato-cheddar pierogis😍) — we look forward to welcoming you to Vie on the 4th.

Please note: Sunday Suppers are popular events, so we encourage you to reserve your table soon to secure your preferred dining time. 

Sunday Supper at Vie
November 4
Reservations from 2:30 p.m. to 7:30 p.m.

Three-course menu
$40 per person | $10 for 12 and under for children's menu

Save your table: 708.246.2082 or Resy

MENU


// first
chicken noodle soup, grilled cabbage, roasted sweet potatoes
or
shaved apple salad, crispy brussels sprouts, sunflower seeds, dill pickle-mustard vinaigrette

// second
potato-cheddar pierogis, grilled onions, braised sauerkraut, cherry bomb caramel
or
country-fried pork, sausage gravy, polenta, collard greens, cornbread croutons
or
wood-grilled salmon, braised lentils, roasted winter squash, pickled fennel and orange vinaigrette 
or
beef bourguignon, carrots, pickled ramps, mushrooms, bacon, crushed new potatoes

// third
pear sticky toffee pudding, buttermilk ginger ice cream, dark chocolate cremeux
or
maple-glazed sour cream donut, plum ice cream, walnut buttercrunch, plum preserves

CHILDREN’S MENU

// first
fresh apple slices, sunflower seed butter

// second
french bread pizza, mozzarella, spinach
or
chicken tacos, house-made tortillas, black beans, shredded lettuce 

// third
yummy kids' dessert to be revealed soon!

Tax and gratuity additional


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Book Dinner With Hank Shaw: Pheasant, Quail, Cottontail
Oct
23
6:00 PM18:00

Book Dinner With Hank Shaw: Pheasant, Quail, Cottontail

Update: This dinner is sold out. To be added to the wait list, please call us at 708.246.2082. Thank you!


On Tuesday, October 23, Chef Paul Virant and the Vie team welcome Hank Shaw to the restaurant for a dinner to remember. Shaw is on a road trip across the country for his new book, Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast. We're thrilled he's making a stop at Vie, marking his third book dinner with us. For his visit, we're preparing a not-to-be-missed tasting menu (below) featuring recipes and techniques from Pheasant, Quail, Cottontail. Everyone’s reservation comes with a signed book. We look forward to seeing you for this exclusive dinner at Vie with our friend Hank Shaw!

Hank Shaw Book Dinner: Pheasant, Quail, Cottontail
Tuesday, October 23
6 p.m. at Vie

$125 per person (includes dinner, signed cookbook, tax and gratuity)
Optional beverage pairings available at additional cost

Reservations: 708.246.2082 or Resy

Book your Vie reservation on Resy

For online tickets via Resy, please select October 23, then 6 p.m. Special Dinner, and follow the prompts.

 General Tso's Pheasant  Photo by Holly A. Heyser | honest-food.net

General Tso's Pheasant
Photo by Holly A. Heyser | honest-food.net

 

MENU

reception
buttermilk fried rabbit
crispy bird skin
liver mousse
game bird gravlax
maple-glazed meatballs

first
sheboygan white brats
turkey brats, beer mustard, fried brussels sprouts, rye sourdough
 

second
general tso’s pheasant
fried pheasant breast, missouri rice, kimchi, pickled ramps

third
quail with grapes and pearl onions
wood-grilled quail, preserved grapes, soubise, hen of the woods

fourth
hasenpfeffer
rabbit combination: marinated and slow-cooked legs, bacon and shoulder confit, semolina dumplings, fall squash

mignardises

Please note: Beverage pairings will be available at an additional cost. The $125 event price includes your food, signed cookbook, tax and gratuity.

 

About Hank Shaw

Hank Shaw is a chef, hunter, angler, forager and wild foods expert constantly on the lookout for new things to gather, catch and eat. Shaw stands at the forefront of the wild foods movement, and his website, Hunter Angler Gardener Cook (honest-food.net), won the James Beard Award for Best Blog in 2013. Shaw has appeared on television shows ranging from Mike Rowe's "Somebody's Gotta Do It" on CNN, to Andrew Zimmern's "Bizarre Foods" on Travel Channel, to Steven Rinella's "Meateater" on Sportsman Channel. He hunts, fishes and forages near Sacramento.

 

About Pheasant, Quail, Cottontail

Pheasant, Quail, Cottontail covers all sorts of birds, from pheasant, quail and wild turkey to lesser-known birds such as snipe and rails. It also has an extensive section on small game animals such as rabbits, hares and squirrels. Not a hunter? This book covers the domesticated cousins of these game animals throughout. You’ll also find detailed information on how best to treat these various species in the kitchen, how to select them in the market, and how to pluck, clean and hang wild birds. A portion of the proceeds of every book sold will go to help the nonprofit conservation efforts of Pheasants Forever and Quail Forever, which will use the money to restore, maintain and expand habitat for all upland birds.


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[Past Event] Sunday Supper
Jun
25
2:30 PM14:30

[Past Event] Sunday Supper

Tomatoes … cold fried chicken … strawberries … s’mores: It must be time for a summer Sunday Supper at Vie! We hope you can dine with us on June 25 to enjoy a special three-course menu; cost is $40 per person (not including tax and gratuity) and $10 for our guests 12 years old and under for the children’s menu — see below. To reserve your table, please call us at 708.246.2082.

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