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Vie Restaurant
American Restaurant$$$
Today 5:00 – 10:30 pm
36 followers|476,056 views
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4471 Lawn Ave #100 Western Springs, IL 60558, United States
4471 Lawn Avenue #100USIllinoisWestern Springs60558
(708) 246-2082vierestaurant.com
$$$American Restaurant, BarToday 5:00 – 10:30 pm
Monday 5:00 – 9:00 pmTuesday 5:00 – 9:00 pmWednesday 5:00 – 9:00 pmThursday 5:00 – 9:00 pmFriday 5:00 – 10:30 pmSaturday 5:00 – 10:30 pmSunday Closed
Menu
Vie, named after the French word for ‘life,’ offers seasonal, contemporary American cuisine inspired by Western European cultures and rustic fare. Chef and owner Paul Virant focuses on year-round seasonal eating with a menu featuring house-made pickles and preserves. Locally grown, artisan ingredients from Midwestern family farms are showcased. The restaurant is open for dinner Monday through Saturday.

*A Michelin Starred Restaurant
*Top 40 Restaurants in the U.S. - Gayot

Hours:
Dining Room
(M-Th) 5-9 p.m.
(Fr-Sa) 5-10 p.m.

Lounge/Bar
(M-Th) 5-11 p.m.
(Fr-Sa) 5 p.m.-Midnight

Closed on Sundays.
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Review Summary
4.3
24 reviews
5 star
15 reviews
4 star
5 reviews
3 star
1 review
2 star
2 reviews
1 star
1 review
Farm-to-table fine dining in an elegant, warm space with white tablecloths & black banquettes.- Google
"Pork belly was crispy and wasn't fatty."
"Great value in fine dining."
Featured by Zagat
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A. Galvin
7 months ago
ABSOLUTE BEST RESTAURANT. It was elegant but very comfortable. You could dress up or very casual. The food was the absolute best and at every turn there was something special they would do. The table was kept so clean. The service was the absolute best, so professional but again not over the top, they were very, very friendly. We asked about the background of the restaurant. It was very interesting. A Chef with an awesome background opened the place and keeps his menu changing so that they only use what is in season and fresh, good for that day. I kept saying during the meal that I feel guilty because this Chef should be in Downtown Chicago or New York! No offense to Western Springs, we love that town. I have to point out the scallops because I am a scallops fan. They were the best scallops I have ever had in my life. So we went to Vie for our 26th Wedding Anniversary. They had a menu with our names on it. We kept them. The dinner was that special. I am so happy we found this place and plan to go back!
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David Liang
a year ago
Michelin: * I came here with my gf for restaurant week on Wednesday night at 8:30pm 1. Scallops with carrot puree and crispy chicken skin Okay. Scallops were okay, and I didn't think the puree and chicken skin added much. Presentation was also disappointing. 2. crispy local pork belly, braised potatoes, sopressata, house cured olive vinaigrette ~Delicious. Best dish of the night. Pork belly was crispy and wasn't fatty. Potatoes were cooked perfectly, and the olive vinaigrette complemented nicely. Tad oversalted. 3. wood-grilled laughing bird shrimp, roasted carrots, pickled oranges, smoked paprika vinaigrette, cilantro ~Pretty good. All the elements complemented the shrimp nicely. 4. roasted local beets, werp farm greens, ricotta biscuits, walnut vinaigrette ~Mediocre. Beets were okay, and I didn't really care for anything else. Ricotta biscuits were more like fried ricotta balls. 5. Vie Salad -local greens, fresh and marinated hearts of palm, garlic and herb vinaigrette, and parmigiano-reggiano ~Horrible. Way too sour, and the entire thing was so salty we only took a couple bites. 6. pan roasted whitefish, anson mills carolina gold rice, fried hazelnuts, braised onions, gremolata ~Mediocre. Whitefish was borderline undercooked, skin was way too salty, and there were two bones in my fish. Other components didn't help. 7. valrhona chocolate mousse bar, soft caramel, salted peanuts ~Okay. Mousse bar was pretty good, but the soft caramel was sloppily added to the plate, and I had no idea what the white cream on the side was (whipped cream?). Whatever it was, it didn't help the dish. 8. seville sour orange float: sour orange marmalade sorbet, vanilla bean ice cream,vanilla wafers, soda ~Disappointing. I could make the same thing at home with some sour orange soda and vanilla ice cream. Total was around $130 after t/t ($44 pp with $12 scallops). Having had a much better dinner last time, I was extremely disappointed. Definitely the worst Michelin experience I've had.
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Anthony Budka
a year ago
I was here last weekend and it was probably the best dining experience I've had, ever. The food was perfect. Good portions, exceptional quality. Impeccable service. Got their cassarote and it was beyond compare. Missus got the char fish. Did an appetizer of their meat plate: fantastic. They have a huckleberry butter cake for dessert. Don't pass it up. Recommendation? Get better coffee
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Wallace Sweet
a year ago
Great value in fine dining
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Jeremy McBrayer
a year ago
Go on a family night for a great value and kid friendly menu. Kid dishes are not dumbed down, but are made more sophisticated. Friendly service and good attention to detail.
Shonna D
a year ago
Went here last night for "Barbeque Week". In general, we were very unimpressed. We each had a 3 course meal and we could have had better barbeque anywhere else. I had the chicken entree, which had a rubbery skin. My spouse's beef briskett was 90% grizzly fat. The chocolate pudding tasted like a jello pudding cup. A waste of your time and money during barbeque week.
Greg Hageli
a year ago
well deservant of the michelin star it lost ... paul virant uses simle clean flavors to showcase the seasons best
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Evan Lowery
3 years ago
Best farm to table dining...and Paul's pickly additions are spot on! Haven't had a bad dish yet, always balancing comforting and intriguing!

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We hope everyone had a wonderful New Year! We re-open for service tomorrow Tuesday, Jan. 8 at 5 p.m. See you there!
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Black Wednesday Fish Fry, Three Floyds, Wine Dinner and more! http://conta.cc/SdgizA
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Spence Farm Foundation Harvest Feast Chicago is on Thursday, Oct. 11 and we’d love to see you there! Click the link for ticket information. 
http://harvestfeastchicago.eventbrite.com/?discount=HFC2012Discount25
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New cocktails by Michael Page on the menu at Vie, stop by and try the "Autumn Breeze" or "Rouge."
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Join us for our North Shore Distillery Cocktail Dinner on Wednesday, Sept. 26!

Bar manager Michael Page will be joined by guest mixologists Ronnie Higgins of Bangers & Lace; Clint Rogers of Henri; Erin Hayes of Perennial Virant; Luke LeFiles of the former Premise; and Chicago cocktail consultant Todd Appel. North Shore Distillery owners Derek and Sonja Kassebaum will also be in attendance. For more information, visit http://tinyurl.com/957aqo8.
North Shore Distillery - Event Calendar - Join us and enjoy the unique, high-end spirits that we produce at our family-owned boutique distillery. Vodka, Gin, Absinthe, Aquavit and more - we are the f...
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Pictured is Little Bloom on the Prairie baked in puff dough for the Prairie Fruits Farm dinner. Well done chef Elissa Narow!
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Have them in circles
36 people
Hooman Padraee (KoochpadCo)'s profile photo
Edwin Valdez's profile photo
Gerber & Scarpelli Photography's profile photo
Restaurant Supply from Chefneeds.com's profile photo
1800GOODFOOD®'s profile photo
Socheata Papin's profile photo
MD.Shihab Uddin's profile photo
Regis Petiton's profile photo
Fair Elms's profile photo

Vie Restaurant

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Check out this recent podcast featuring chef Paul Virant as he talks about a few of his favorite things: pickles, preserves and aigre-doux.
http://will.illinois.edu/agriculture/inmybackyard-item/whats-in-your-jar/
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The bluestem the cookbook dinner and Sunday Supper are right around the corner! Click the link for additional information, http://conta.cc/QdVveU
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On Monday, Oct. 15, chef Paul Virant will host a collaborative dinner in honor of Kansas City chefs Megan and Colby Garrelts and their cookbook, bluestem the cookbook, at Vie. The cost of the seven-course dinner is $150 per person, plus tax and gratuity and includes a copy of the cookbook. Optional wine pairings for the dinner are $40. Seating will be available between 5 and 9 p.m.

Click the link for additional information, http://www.vierestaurant.com/events
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Chef Paul Virant and pastry chef Elissa Narow traveled to St. Louis, Missouri earlier this week for a collaborative dinner with chef Gerard Craft at Niche. The dinner featured dishes straight from the pages of chef Virant’s cookbook, The Preservation Kitchen. Click the link to read a recent article in the St. Louis Post-Dispatch on chef Virant, his cookbook and the dinner, http://tinyurl.com/8z6eewt.
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We’re gearing up for BBQ Week! Don’t forget to make your reservations for our three-course menu September 10 through September 15.
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