Staub USA

Vistro

In August 2014, James Beard Award-nominated Chef Paul Virant (Vie, Perennial Virant) expanded his culinary empire with Vistro, located at 112 S. Washington St., Hinsdale, Illinois.

Vistro focuses on seasonal food and drinks, staying true to Chef Virant’s philosophy of showcasing products from the Midwest.

From food enthusiasts to families on the go, Vistro’s offerings of approachable snacks and dishes will please any palate.

A wood-burning oven serves as the focal point of the dining room, a space that features a relaxed vibe designed by Chef Virant’s wife, Jennifer, and Jody Tate. Vistro boasts more than 80 seats in the dining room, with a large bar offering handcrafted mocktails and cocktails.

Vistro

81 reviews

Details

Recent Reviews

  • Samantha M.
    Categories: newamerican, desserts, cocktailbars

    Didn't feel like cooking the other night after coming home from a work trip so I made reservations at Vistro. When my husband and I arrived at the...

  • Share Restaurant

Meet Paul Virant


Chef Bio

Paul Virant is the chef and owner of Vie in Western Springs, Ill. and Perennial Virant in Chicago. His philosophy of local, seasonal eating stems from his childhood spent on his family’s
farm in Missouri. He credits his grandmothers, both avid canners, for instilling in him a reverence for local ingredients and serving as the inspiring force behind his becoming a chef.
After graduating with a degree in nutrition from West Virginia Wesleyan College, he enrolled at the prestigious Culinary Institute of America (CIA) in Hyde Park, N.Y. Following culinary school, he joined March in New York where he further refined his skills under the tutelage of chefs Wayne Nish and Hilary Gregg. A move to Chicago two years later marked a turning point in his career as he worked at some of the nation’s most famed restaurants, including Charlie Trotter’s, Ambria, Everest and Blackbird.
In 2004, a desire to return to his roots led to his opening of Vie in a nearby suburb of Chicago. Utilizing his methods of canning and preserving, Virant serves up his contemporary American cuisine with a focus on the ingredients – their origin, production and quality. Since opening, the restaurant has garnered regional and national attention, including a three-star review by Phil Vettel of the Chicago Tribune and a spot on Gayot’s list of Top 40 Restaurants in the U.S. In the spring of 2012, Virant’s award-winning fare culminated into the release of his cookbook The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux. It is the first canning manual and cookbook authored by a Michelin-starred chef and restaurant

Chefs Recipe

Recipe Overview

  • Type of Dish / Entrée
  • Total Time / 2 hours
  • Yield / 4 servings
  • Level / Intermediate
  • Prep / 20 minutes
  • Cook / 1 hour 40 minutes

Paul Virant is the chef and owner of Vie in Western Springs, Ill. and Perennial Virant in Chicago. His philosophy of local, seasonal eating stems from his childhood spent on his family’s
farm in Missouri. He credits his grandmothers, both avid canners, for instilling in him a reverence for local ingredients and serving as the inspiring force behind his becoming a chef.
After graduating with a degree in nutrition from West Virginia Wesleyan College, he enrolled at the prestigious Culinary Institute of America (CIA) in Hyde Park, N.Y. Following culinary school, he joined March in New York where he further refined his skills under the tutelage of chefs Wayne Nish and Hilary Gregg. A move to Chicago two years later marked a turning point in his career as he worked at some of the nation’s most famed restaurants, including Charlie Trotter’s, Ambria, Everest and Blackbird.

View Recipe
  • Share Recipe

Recommended Product
  •  

     

     

     

    Staub Cast Iron Round Cocotte

    The Staub cocotte is the classic vessel for all of your favorite meals. Staub’s proprietary self-basting system consists of spikes that are distributed throughout the interior of the lid to ensure a continuous rainfall effect over the food, ensuring an optimal cooking result. The self-basting lid is 9 times more effective than conventional lids.

    1102825

  • Features & Benefits:

    -Made in France

    -Heavyweight enameled cast iron transfers and retains heat evenly

    -Extra-wide cooking surface with high sides to contain liquids for braising and roasting meat and cooking stew

    -Multicoat enameling creates a glossy, vibrantly colored “majolique” finish

    -Stainless steel lid knob

    -Dishwasher safe.

     

Restaurant Location

112 S. Washington St., Hinsdale, Illinois

Share All


© 2014 STAUB. all rights reserved