There's no one in the city or suburbs who's mastered the time-honored farmhouse arts of canning, pickling, and jam making quite like Paul Virant. Pureed oranges. Pickled kumquats. Preserved tomato aiolis. Milk jams. Vie offers flavors you've never tasted before, all on a fine-dining menu that moves fearlessly from lamb bacon served atop mint-infused spring peas to wood-fired lobster tails with braised pasta in an almond vinaigrette. It's as tasty (and tasteful) a celebration of Midwestern flavors as you're likely to find.
Dishes We Liked
Pan-seared sea scallops ($18), Scotch egg ($14), wood-grilled Skuna Bay salmon ($33); Seedling Farm dried strawberry and brown butter tart with malted ice cream, balsamic caramel glaze, and marshmallow fluff ($10)