4471 Lawn Ave. • Western Springs, IL 60558

Dining Room (M-Th) 5pm -9pm | (Fr-Sa) 5pm – 10pm
Lounge / Bar (M-Th) 5pm – 11pm | (Fr-Sa) 5pm – Midnight
Closed on Sundays

“Tastes of the seasons, preserved,”  is the quote of the kitchen staff here at Vie. Chef Virant’s philosophy of using fresh, seasonal ingredients is represented in his contemporary American cuisine. He supports many of the local farmers and artisans here in the Midwest.

Armed with a degree in nutrition from Wesleyan College, Virant went on to graduate from the prestigious Culinary Institute of America. From there, Chef Virant worked in some of the nation’s finest restaurants, including March in New York and Charlie Trotter, Ambria, Everest and Blackbird in Chicago.


Chef Dan Compton - Chef de Cuisine

After graduating from Northwestern University with a degree in journalism, Dan headed west to seek his fortune in San Francisco. It didn’t pan out. But the move did change his life all the same. It was there that he met his wife, Charlotte. It was also there, possibly sifting through an overflowing pile of tomatoes at his farmers market, or perhaps in the bathroom of one of the city’s less reputable yet still delicious eating establishments, that he was bitten by the cooking bug.

The onset of symptoms was swift and irreversible: Dan moved back to Chicago, enrolled in the culinary arts program at Kendall College, and pledged himself to a life of long hours and poverty for a second time. As part of his Kendall education, Dan interned at Vie, found his culinary-spiritual home, and hasn’t looked back. After completing his culinary degree, Dan returned to Vie and worked his way up through the kitchen, eventually being named chef de cuisine in August 2014.


  • Top 40 Restaurants in the USA, Gayot Restaurant Guide
  • Jean Banchet Best Fine Dining Restaurant
  • Top 25 Farm to Table Restaurants, Best Life Magazine
  • Top Ten Chicago Area Wine Lists, Gayot Restaurant Guide
  • Three Stars by Phil Vettel, Chicago Tribune

Vie at Baconfest Chicago:

Photo by Anne Petersen.

The “VieLT”

braised pork belly with whitefish brandade, spring peas

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