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1475 West Balmoral Avenue,
Chicago IL 60640
773.334.7168
team@vincentchicago.com

Tuesday-Thursday
5:30 pm – 10:00 pm

Friday-Saturday
5:00 pm – 11:00 pm

Sunday Brunch
10:00 am – 2:00 pm

Sunday Dinner
5:00 pm – 9:00 pm

From Ari Bendersky at EATER:

Chef Adam Grandt (Carlos, Sage Grill) has moved into the exec chef role and has implemented a fairly new menu. Owner Michael Bransford said the menu will still have small and large plates based on European techniques but with a bit of an American twist.

Vincent will continue to serve faves like the snert and sambal mussels. Grandt will also keep doing mussels in a total of five different ways like beer with shallot, garlic and parsley; and curry with saffron, coconut and lime. The new menu has a foie gras torchon; roasted bone marrow with red onion port jam; Champagne-soaked salmon with yukon potato ragu and oyster mushrooms; and a lamb burger with olive tapenade, red onion and feta.

Bransford said Vincent will start doing Saturday brunch that will also feature a number of breakfast sandwiches and will add a snack menu for the bar. Grandt will also start offering simple tarts like chocolate and lemon that will be served tableside on the weekends.

See their full menu here.