Perennial Virant

Row 1

Details
1800 N Lincoln Ave (at N Clark St)
Chicago, IL 60614
(312) 981-7070
New American
$ $ $
Hours
Mon–Thu: 7:00 AM–11:00 AM Fri: 7:00 AM–11:00 AM Sat: 9:00 AM–2:00 PM Sun: 9:00 AM–2:00 PM

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Foursquare Tips

  • Irresistible bar snacks: deviled eggs and homemade corn nuts. For the main course, try the grilled rainbow trout with roasted barley, sourdough buckwheat croutons, and grilled Meyer lemons.
  • Vie chef Paul Virant returns to the Chicago scene with this new collaboration with Boka Group, offering seasonally-driven small plates and house-made pickled goods.
  • Thought youd want to know: Kevin Boehm & Rob Katz have been nominated for Restaurateurs of the Year in Time Out Chicagos 2011 Eat Out Awards. Vote now!
  • Chef Paul Virant knows how to make a local and seasonal restaurant also exciting and fun.
  • Try the Chvre fritters from our 100 Best list: Thanks to pastry chef Elissa Narrow, now every time we bite into a fritter, we expect it to ooze with liquefied Prairie Fruits Farm goat cheese.
  • Best brunch in the city. Hands down.
  • Homemade Bloody Mary mix is delish! Love the outdoor patio...visit Green City Market after :-)
  • Excellent, unique food and cocktails. Love the atmosphere, particularly when its warm enough to sit outside. Servers are very friendly
  • Order several dishes from the Sharing menu - afterwards, head upstairs to the J. Parker
  • Chef Paul Virant gives his gnudi ($15) a little pan-seared crispiness and plates them with braised rabbit, roasted root vegetables and a dab of mustard butter. A must-try!
  • It doesn't get much better than brunch on the patio in the summertime.
  • How do you persuade drinkers of big, buttery Chardonnay to try a cocktail instead? Combine vodka, gin and ginger liqueur with pineapple juice and butter, call it Napa Chard, and serve it on the rocks.
  • Biscuits and gravy, bacon, sticky bun - best ever.
  • A $6 cocktail? Perennials bartender attends to each glass as if it were his firstborn, blending vodka and housemade pear puree with precision. This might be the best booze deal in town.
  • Be sure to try the brunch on the weekend.
  • The whitefish beignets are fantastic
  • Seasonal punch
  • Focusing on preparing shared plates of American cuisine and meat and three Southern dishes surrounded by a trio of sides. Even your grandma doesnt pickle things as well as this.
  • Try the Seared Sea Scallops, Maine crab & fennel risotto, truffle vinaigrette, crisp shallots
  • The gazpacho is amazing. Never had charred olives before.