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Burger Night 2.0 [Sold Out]
Dec
23
4:00 PM16:00

Burger Night 2.0 [Sold Out]

Update: Reservations for Burger Night 2.0 have sold out. To be added to the wait list, please call us at 708.246.2082. Thank you!

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Not able to make November’s Burger Night? Or just want two Vie Burger Nights in your life? We've got you covered: Christmas Eve Eve means Burger Night 2.0! Join us for a festive evening of delicious burgers, sides and sundaes.

paul-virant-burger-night.jpeg

Burger Night 2.0
Sunday, December 23

$40 per person, excluding beverages, tax and gratuity
Reservations starting at 4 p.m.
Save your table: 708.246.2082 or Resy

Book your Vie reservation on Resy

The December 23 menu will be very similar to November's Burger Night menu, shown here:

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: Menu subject to change. 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 Burger Night menu on December 23; the regular a la carte menu will not be available.


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New Year's Eve at Vie
Dec
31
to Jan 1

New Year's Eve at Vie

Welcome the New Year at Vie in downtown Western Springs! While normally closed on Mondays, Chef Paul Virant and the Vie team would love to be a part of your New Year’s Eve celebration. We will be offering a special New Year’s Eve menu on Monday the 31st; please see below. Reservations after 9 p.m. are invited to stay for the countdown and a complimentary midnight toast.

vie-nye-dinner-western-springs.jpg
 

New Year’s Eve at Vie
Monday, December 31, 2018

Five-course tasting menu
$100 per person, excluding tax and gratuity
$55 for optional wine pairings
Reservations starting at 5 p.m.
708.246.2082 or Resy

Book your Vie reservation on Resy

New Year’s Eve at Vie
Tasting Menu

amuse
deviled quail egg, sunchoke chip

first
celeriac risotto, roasted apple, meyer lemon aigre-doux, oyster mushrooms

second
seared yellowfin tuna, wild rice, fermented ramps, crispy kale, marcona almonds, pickled ramp and green garlic remoulade

third
wood-grilled cdk strip loin, barolo beef salami, delicata squash, spinach, parsley, warm bone marrow vinaigrette

fourth
red barn dairy cupola, three sisters white corn sope, pickled cherry tomatoes, gooseberry-smoked chili emulsion, mustard greens

fifth
extra-special nye dessert from pastry chef angelyne (check back soon)

Please note: Our regular a la carte menu will not be available on New Year’s Eve. Thank you for understanding.

Photo credit: Regan Baroni


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Chicago Restaurant Week 2019
Jan
25
to Feb 7

Chicago Restaurant Week 2019

 

Chicago Restaurant Week returns for a 12th year in 2019! From January 25 to February 7*, Vie will feature a special prix fixe dinner menu for $48 (excluding beverages, tax and gratuity). View our Restaurant Week menu below.

*While normally closed on Sundays and Mondays, Vie will be OPEN January 27 and 28 for CRW (but closed on February 3 and 4).

Vistro, Vie’s sister restaurant in downtown Hinsdale, also will be participating in CRW 2019.

Chicago Restaurant Week at Vie
January 25 to February 7, 2019

Four-course prix fixe menu
$48 per person, excluding beverages, tax and gratuity
708.246.2082 or Resy

MENU

first
crunchy rice tahdig, braised chicken leg, smoked chicken breast, saffron, roasted turnips, pickled baby summer squash
or
roasted fingerling and sweet potato poutine, mushroom gravy, cheese curds, pickled tomato barbecue sauce, aioli

second
sunchoke and apple soup, crispy sunchoke chips, pickled apples
or
roasted winter squash, grilled cabbage, braised lentils, winter radish, meyer lemon dressing

third
pork combination: red wine-brined slow-roasted pork loin, shaved ham, cannellini beans with andouille, slow-cooked greens with bacon, blueberry aigre-doux pork sauce
or
wood-grilled faroe island salmon, fideos, shrimp, grilled onions, preserved tomato, smoked paprika, celery root remoulade

fourth
spiced arroz con leche, parsnip cake, roasted apple sorbet
or
lemon cream donut, coffee ice cream, gianduja

Please note: Menu is subject to change. During Restaurant Week, only the CRW menu is available (no regular a la carte menu). Thank you for understanding. 

Chicago Restaurant Week | Choose Chicago


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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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