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Vincent

New American influenced by the neighborhood European bistro.

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View Restaurant Fact Sheet (Parking & Directions, Pricing, Hours, etc)

Parking and Directions

  • Intersection: Clark St. and Balmoral Ave.
  • Neighborhood: Andersonville
  • Parking: street
Last updated: Mar 8 2011

Pricing

  • Appetizer/Small Plate: $9 to $15
  • Entree/Large Plate: $15 to $22
  • 3 Course Dutch Dinner
    Price: $$25
Last updated: May 4 2011

Hours

  • Sunday
    • Brunch from 10:00am to 2:00pm
    • Dinner from 5:00pm to 9:00pm
  • Monday
  • Tuesday
    • Dinner from 5:30pm to 10:00pm
  • Wednesday
    • Dinner from 5:30pm to 10:00pm
  • Thursday
    • Dinner from 5:30pm to 10:00pm
  • Friday
    • Dinner from 5:00pm to 11:00pm
  • Saturday
    • Dinner from 5:00pm to 11:00pm

Closed

  • Days closed: Monday
Last updated: Mar 8 2011

Guest Relations

  • Reservations: recommended
  • Payment methods: amex, visa, mastercard
  • Byob allowed: true
  • Corkage fee: $5
  • Delivery: not available
Last updated: May 4 2011

Design

Last updated: Mar 8 2011

Other Information

  • Concept: neighborhood dining
Last updated: May 4 2011

Restaurant Staff

Image

Greg May

Sous Chef

V_briarbrackney-2295

Briar Brackney

Beverage Director

Piggymike

Michael Bransford

Owner

A La Minute Questions

The newest wine we are excited about is view archive
Domaine Coston, Terrasses du Larzac, Languedoc 2011. $11 by the glass and $42 by the bottle. Grenache-Syrah DELICIOUS!! (03/12/13)
    Archive
Today’s menu specials are view archive
Starter-roasted cauliflower soup with fennel pollen, fennel fronds and manchego cheese. Entree-coq au vin-chicken thighs braised in red wine, yukon gold mashed potatoes, roasted carrots, caramelized cipolline onions, red wine and thyme reduction. (03/12/13)
    Archive
Today's promotion/great deal is view archive
3 for 33. Three courses for $33.00 off the entire menu. Every Tuesday (03/12/13)
    Archive
Seasonal Ingredients: This just in view archive
Spence Farm turnip blossoms, cress blossoms and violets! (04/20/12)
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The latest product/ingredient/technique our bartenders are excited about is view archive
Watermelon, Black Pepper, Basil Shrub (04/10/12)
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Get here early: The item we've been selling out of the fastest is view archive
Pork Schnitzel - kimchi broth, pork shoulder, roasted veggies, clams (04/10/12)
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Our forager/fishmonger/favorite purveyor just sent us view archive
Mike (my fish guy) is sending me Snook (which I keep wanting to call Snooki and imagining a fish that looks like Snooki) (04/10/12)
    Archive
Our current inspiration — be it ingredient, weather, song or whatever — is view archive
Trent and Jackie are bringing me Lamb Sweetbreads! (04/10/12)
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During prep, the kitchen was listening to view archive
Too much Amy Winehouse - I accidentally put her entire discography on my IPod and have forgotten to take it off. (04/10/12)
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We're planning our next event and can share view archive
April 9th Vincent is participating in Ground Up Chicago's Fundraiser! For tickets and more info go here: http://groundupchicago.eventbrite.com/ (03/15/12)
    Archive
The beer we are excited about right now is view archive
gumballhead (11/18/11)
    Archive