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[Past Event] BBQ Week 2017

Summertime means BBQ time! We hope you can join us for our seventh annual celebration of all things grilled, smoked and barbecued. BBQ Week 2017 at Vie begins on Monday, July 24 and continues through Sunday, July 30.

BBQ Week 2017
Monday, July 24 – Sunday, July 30

Reservations from 5 to 9 p.m.
Three-course menu (see below)
$55 per person*

This is a popular event so please save your table soon! 708.246.2082 or OpenTable

Meathead on July 24, 5 to 7

This year, we have a very special treat: Meathead Goldwyn ( will help us kick off BBQ Week! A good friend of the restaurant and a major influence on our own BBQ techniques, Meathead will be at Vie on Monday, July 24, from 5 to 7 p.m., signing and selling his cookbook, “Meathead, The Science of Great Barbecue and Grilling.” His book is a New York Times best seller and the definitive guide to the concepts, methods, equipment and accessories of BBQ and grilling — not to be missed!:

BBQ Week Menu


chicago-style smoked hotlink, sweet baby vie’s, roasted broccoli, pimento cheese, hawaiian bread


fresh corn salad, smoked whitefish, horseradish vinaigrette, arugula, pickled peppers


smoked turkey larb, mint, lettuce, carrots, peanuts, toasted rice, crispy kimchi


meat and three: choose your protein and three sides

– meats: choose one –

pulled pork, carolina barbecue sauce, radish, cilantro, pickled jalapeño / served on a bun or over grits

smoked brisket and shiner bock knockwurst combo, texas mop

jerk chicken, callaloo remoulade

– sides: choose three –

barbecued green beans
smoked smashed potatoes
cheesy grits
bacon baked beans
hush puppies
mixed vie pickles
kohlrabi salad
white bread
b&b coleslaw
slow-cooked greens
fried zucchini
potato salad
deviled eggs

(for vegetable plate: choose five sides)


lemon-brown butter chess pie, malted candied pecans, blueberries, whipped cream


beignets, smoked honey, apricots, blackberry ice cream


watermelon shaved ice, lime, cilantro


the 22ND day of the 7th month of the year 2006    
baby coconut infused mammoth rum, smoked coconut milk, pineapple syrup

al’s good stuff                           
sazerac rye, vermouth di torino, tempus fugit bitters, luxardo cherry infused ice, cherry wood smoke

that’s just peachy                       
eagle rare bourbon, vie smoked peach jam, rare tea cellars peach & champagne shrubbery

april brings the flowers                      
black dog distillery lavender vodka, bols elderflower, rare tea cellars chamomile syrup, lemon

swinging from the tea-vines                  
teavine honey and green tea infused wine, st. gerge terrior gin, green tea syrup, expressed lemon oil, rosemary

tart cherries for the warm heart                            
klug farm tart cherries, rendles hibiscus gin, mammoth cherry bounce liqueur, lime

guava jelly                          
trianon reposado tequilla, guava purée, pink peppercorn syrup, lime, peppercorn and salt rim

*Please note: During BBQ Week, the a la carte menu is not available. Price does not include tax or gratuity. Optional beverage pairings will be available during BBQ Week.