Vie Fact Sheet

Name: Vie

Meaning: Named after the French word for ‘Life’.

Location: Located in the charming, well-heeled village of Western Springs, IL; approximately 20 miles west of the Chicago Loop.

Hours:

Monday through Thursday from 5pm-10pm

Friday and Saturday from 5pm-12am

Vie is closed on Sundays and for lunch.

Owner: Executive Chef Paul Virant

General Manager: Jimmy McFarland

Private Party Contacts: Jimmy McFarland, Julia Termanas

Concept:

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 steps from the Metra station, Vie attracts food-conscious diners from the entire Chicagoland area. Guests will find sanctuary in the intimate, gracious dining room housed in a two-story red brick building in the center of Norman Rockwell’s Americana.

Interior / Architecture:
Loosely based upon the French motifs of the 1930’s, 40’s and 50’s, acclaimed Chicago designer Todd Haley imparted a classic French style with an American point of view. The chic yet inviting décor offers modern amenities and familiar comforts such as elegant Prada-inspired banquettes, lush white pillows, paneled walls, vibrant blue pearl granite surfaces, brushed aluminum chairs, antique Italian sconces, a wood burning fireplace, large picture windows and black and white photography of local sites.

Unique Features:
-- Jean-Michel Frank inspired paneled walls (France 1930’s)
-- Paul Dupre-Lafon inspired fireplace (France 1940’s)
-- T.H. Robsjohn-Gibbings inspired banquettes (France 1940’s - 50’s)
-- 2 Exact Pairs of Italian Antique Sconces (1950’s)
-- Brno Chairs by Mies van de Rohe (Bought on Ebay)
-- Black and White Photography by Jen-Yu Wang
(The Illinois Institute of Art)

Rooms:
The Lounge / Bar accommodates 24 guests
The Dining Room accommodates 85 guests with the ability to close off 25 seats for private parties

Chefs:
Executive Chef Owner: Paul Virant
Sous Chef: Nathan Sears
Pastry Chef: Rochelle DuBridge

Culinary Philosophy / Cuisine:
Chef Virant’s cuisine reflects the seasons, local harvests and the world becoming a smaller place. While the menu celebrates artisanal foods and local family farms, it also takes advantage of the increased availability of specialty foods from across the globe.

Vie features Seasonal Contemporary American cuisine inspired by Western European cultures and rustic fare. Virant elevates familiar dishes by relying on the simplicity of a few, high-quality ingredients. Much of Virant’s cuisine is designed to first stimulate the food memory and then create a new experience.

Unique Culinary Techniques / Preparations:
Virant’s menu often includes preserved fruits and pickled vegetables that are prepared in-house at the peak of the growing season. Incorporating techniques from Christine Ferber, the renowned jam maker, Virant pickles delicacies such as asparagus, summer beans, sweet onions, mushrooms, fennel, tomatoes and sour cherries. He packs fresh fruits in vinegar, wine, herbs, and honey to create aigre-doux (sweet & sour) condiments. Vie’s kitchen even features a special steam oven that sterilizes and seals the jars. In addition, Virant serves guests sourdough bread that is crafted from his mother’s starter.

Menu:
Seasonal Dining Room Menu:
Appetizers $10- 22
Entrees $22- 35
Desserts $10
* Vie offers a Seasonal Children’s Menu for little ladies and gentlemen

Wine Philosophy:
Vie’s wine list offers approximately 100 selections including half bottles and wines by the glass. With nearly 50% of the bottles originating in the United States, the list highlights America’s esteemed wine regions while showcasing hidden gems from New York, Michigan, Missouri and Virginia. The remainder of the list is dominated by French wines complemented by diverse global selections.