Expanding the menu at his Western Springs restaurant for the first time in what feels like forever, Vie chef Paul Virant has just launched a bar menu. Featuring a tightly edited selection of just three or four dishes, the offerings will change regularly but, of course, always fall under Vie’s rubric of locally-sourced New American cuisine. And adorably, each dish has a name!
“The Adam” is a gratin of red onions and emmenthaler, “The Nathan” is a plate of cold country-fried chicken salad with piquillo peppers and caperberry vinaigrette, and “The Who” is a very bar-friendly pile of honey-and-sherry glazed spareribs. Also in rotation: fried pickled Romanesco with cheddar cheese powder; fresh pasta with pork sausage and preserved tomatoes; grilled cheese toasts; duck rillettes; and (hello, umami-bomb) anchovy salt salami with marinated oysters.