By Sarah Freeman August 7, 2014 One year is an impressive milestone for any restaurant that opens in this hyper-competitive industry. Ten years is almost unheard of, which is why when Vie reached ...
By Dan Compton Here at Vie, we like to use the whole animal whenever we can. It’s more respectful (to the animal), more economical (for the restaurant), more culinarily exciting (for our diners), ...
Vie bar manager Bill Anderson on this week’s featured cocktail: The Indestructible Drop. What’s in it? North Shore No.6 Gin House Made Quince “Cordial” Crème Yvette Honey ...
Via the Chicago Tribune: The 2014 James Beard Foundation Award nominees were revealed Tuesday morning at The Publican, and perhaps the pithiest way to sum up Chicago’s representation this year: No ...
Zagat 2014 Food 29 Décor 25 Service 28 City dwellers say this Western Springs New American is “worth the travel” to the ‘burbs for Paul Virants’s ...
The first restaurant in Western Springs to serve liquor since prohibition, Vie offers guests the opportunity to experience urban fine dining in a warm, relaxed village setting. Conveniently located ...
Springboarding off successful stints at two of the Midwest’s top restaurants, Blackbird and Everest, Paul Virant offers his seasonal contemporary American cuisine at this establishment nestled ...
Available for sale at Vie for $30! Shipping available for an additional $6. The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux Written by Paul Virant ...
