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  PERENNIAL VIRANT

Courtesy Roka Akor

photo: Anthony Tahlier

Menu


1st course
Roasted beets, arugula, shaved onion, puff pastry
Sauvignon Blanc, Daisy Hill 2011

2nd course
Carolina gold rice, roasted pork, pickled garlic, black chickpeas
 Pinot Bianco, Alois Lageoer 2010

3rd course
Lamb, eggplant tomato relish, pickled garlic, black chickpeas
 Umbria Rosso, Vitiano 2009 (Cabernet Sauvigon/ Sangiovese)

4th course
Almond linzertorte, apricot raspberry jam toasted oat ice cream, almond oat brittle
Welschriesling Beerenauslese, Rosenhof 2006

 

Tickets are nontransferable and nonrefundable. Menu is prix fixe and subject to change. Dietary restrictions cannot be accommodated. Guests must be over the age of 21.

 

 

 

Monday, March 26, 6:00pm

Perennial Virant, located across the street from Chicago’s Green City Market, opened in May of 2011 in partnership with the Boka Restaurant Group and Chef Paul Virant. Chef Virant's restaurants are built upon his guiding philosophy of making the ingredients, their origin, production, and quality, the full focus of his culinary approach. Embracing the Midwestern seasons and utilizing methods of preservation, allow guests to always expect a menu that showcases local flavors and ingredients in abundance.

Perennial Virant’s restaurant interior was renovated by designer Karen Herold of Chicago’s 555 and features a look that is “comfortable vintage,” but contemporary in feel and uses Virant’s colorful canned fruits and vegetables as a centerpiece of the interior. Changes to the lighting and the dining room layout altered the existing décor and space to create a look that a staff member once dubbed “farmhouse posh.” The space showcases Virant’s strengths of Americana cooking and pickled and canned foodstuff and portrays Perennial’s philosophy, eat what you can and can what you can’t.


CHEF AND OWNER
Paul Virant

Paul Virant is the chef and owner of two restaurants, the celebrated Vie restaurant outside Chicago in Western Springs, Illinois, and new restaurant Perennial Virant  in partnership with the Boka Restaurant Group.  Chef Virant founded his restaurants on the principle that food is a symbol of the good life and conviviality including all of the joys that are experienced around the table – a sense of community, relationships and the connection that we feel with our land, all laying the foundation for a full and abundant life.  "I wanted to create an extension of my home, where people come together and enjoy high quality food and drink in the company of others. My goal is to be a small part of my guests' enjoyment of every morsel and drop of life."
 
Opening Vie in 2004, Chef Virant was quickly recognized and lauded by local and national media alike. Winning three stars from Phil Vettel at the Chicago Tribune, Food & Wine Magazine's 2007 Best New Chef and Best New Chef by Chicago Magazine was just the beginning. 2010 and 2011 brought Vie a Michelin star, an appearance on the Food Network's Iron Chef America as well as the James Beard Best Chef Great Lakes Nomination.
 
No other chef working in America today utilizes preservation as robustly as Chef Virant. He captures the peak flavors of each season and allows his guests to enjoy them year-round. Marrying old and new world sensibilities, he creates dishes with a beautiful blend of foreign techniques with domestic products reflecting the seasons and local harvests all with a touch of his vast knowledge about preservation. The result is national acclaim for his properties as well as respect and admiration for this amiable chef who brings humility, passion, natural-born talent and genuine excitement to all that he does.

 

INTERIOR DESIGNER
Karen Herold

A  native of Ellecom, Holland, Karen Herold graduated from the Institute of Fashion and Design in Amsterdam and holds a degree in interior fabric design.  She moved to Chicago and was working at a local architecture firm when a colleague introduced her to James Geier of 555 International. Herold shared her portfolio with Geier and in May 2000 she was hired as Creative Director at 555—a title she held until being promoted to her current position of Vice President of Design in 2007. Herold’s creative talents can now be experienced in such visually striking yet functional environments as the Playboy Club at the Palms Casino Resort in Las Vegas, and the super-sleek retail areas and VIP lounges at the new Cowboys Stadium in Dallas. Her most recent restaurant design is for River North’s new seafood-centric eatery, GT Fish & Oyster.


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