Vie
- “Tastes of the seasons, preserved,” is the quote of the kitchen staff here at Vie. Chef Virant’s philosophy of using fresh, seasonal ingredients is represented in his contemporary American cuisine. He supports many of the local farmers and artisan
View Restaurant Fact Sheet (Parking & Directions, Pricing, Hours, etc)
Parking and Directions
- Parking: street
- Public transit: Metra Burlington Northern
Pricing
- Dinner average price: $65.00
- Dessert Plate: $10.00 to $10.00
- Wine by the Glass count: 35
- Wine by the Glass: $9.00 to $21.00
- Wine by the Bottle: $35.00 to $550.00
Hours
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Sunday
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Monday
- Dinner Only from 5:00pm to 10:00pm
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Tuesday
- Dinner from 5:00pm to 10:00pm
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Wednesday
- Dinner from 5:00pm to 10:00pm
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Thursday
- Dinner from 5:00pm to 10:00pm
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Friday
- Dinner from 5:00pm to 10:00pm
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Saturday
- Dinner from 5:00pm to 11:00pm
Closed
- Days closed: Sunday
- Holidays closed: Christmas Eve and Day, First Week of January yearly, Fourth of July, Labor Day, Memorial Day
Guest Relations
- Reservations: recommended
- Payment methods: All Credit card and Cash
- Byob allowed: true
- Corkage fee: $25, Free if botlle is 10+ years
- Dress code: Business Casual
- Delivery: Not availbale
Design
- China: Villeroy & Boch
- Square footage: 4200 sq. ft.
Other Information
- Wheelchair access: Yes
- Smoking: outdoors only
- Concept: chef driven
Newsfeed
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Wine Event:
On Thursday, April 18th ...
April 18, 2013 - April 18, 2013Posted 03/29/13 -
Wine Event:
Thursday November 15, 20...
November 15, 2012 - November 15, 2012Posted 10/22/12 -
Family Event:
Sunday Suppers are back ...
October 7, 2012 - October 7, 2012 - November 4, 2012 and December 2, 2012Posted 10/01/12
Restaurant Staff
Jimmy Mcfarland
General Manager
Jonathan Buckingham
Manager
Erin McElhinney
Assistant Manager
amber blatt
Sous Chef
Accolades
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Top 40 Restaurants in the USA, Gayot Restaurant Guide
January 2013 (National press)
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Best Overall Restaurant, Chicagoland
June 2011 (National press)
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A Michelin Star Restaurant
January 2011 (National press)
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Three and a half stars, Chicago Magazine
November 2010 (National press)
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Top Ten Chicago Area Wine Lists, Gayot Restaurant Guide
July 2010 (National press)
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Top 25 Farm to Table Restaurants, Best Life Magazine
July 2009 (National press)
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Best New Chef, Food and Wine Magazine
June 2007 (National press)
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Best New Chef, Chicago Magazine
June 2005 (National press)
A La Minute Questions
- The beer we are excited about right now is view archive
- Dreadnaught IPA from Three Floyds Brewing. The call it a "hophead's dream," we agree! (11/12/12)
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Archive
- The newest wine we are excited about is view archive
- NV Villa Di Corlo, Lambrusco Grasparosa di Castelvelro, Italy: Sparkling and dry red wine, awesome! (09/20/12)
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Archive
- We're planning our next event and can share view archive
- BBQ Week, September 10- Spetember 15. 3 course BBQ Menu with choices for $45, optional beverage pairings available. (09/07/12)
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Archive
- Today’s menu specials are view archive
- turkey boudin blanc, creamed green garlic, kumquats, fried sage (03/24/12)
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Archive
- During prep, the kitchen was listening to view archive
- death metal (03/24/12)
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Archive
- Today's promotion/great deal is view archive
- Chefs' Week! 3 courses, $39, optional wine pairing for $18! March 19- 23. (03/19/12)
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Archive
- Seasonal Ingredients: This just in view archive
- house made nolan salami, named after my son. flavors of orange, anise seed and chili flakes. (03/12/12)
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Archive
- Our current inspiration — be it ingredient, weather, song or whatever — is view archive
- the most incredible parsley I have ever seen. (03/12/12)
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Archive
- The latest product/ingredient/technique our bartenders are excited about is view archive
- Journeyman Distillery Bilberry Black Hearts Gin, handmade, organic gin from Three Oaks, MI. We love supporting our friend Nick Gurniewicz! High quality, yet still simplistic with a unique almost creaminess. (03/12/12)
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Archive
- Get here early: The item we've been selling out of the fastest is view archive
- tempura fried smelts, anson mills brown rice, mandarinquats, wood-grilled fennel, mint, pistachios (03/12/12)
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Archive
- Our forager/fishmonger/favorite purveyor just sent us view archive
- oregon black trumpets (03/09/12)
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Archive
