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Best suburban restaurant worth leaving the city for
Vie Lots of chefs talk about cooking in season, using local products and cooking from the heart. Many of those chefs are just pimping buzzwords. Chef Paul Virant, on the other hand, is working hard to source Midwestern ingredients, preserving and canning fruits and vegetables, curing meats, foraging for mushrooms and digging fresh ramps. He believes in the purity of food, and celebrating the simple bounty of the earth. 4471 Lawn, Western Springs
(708)246-2082
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Best of Chicago was written by Brian Hieggelke, Scoop Jackson, Tom Lynch, Michael Nagrant, Ray Pride and Michael Workman
With additional contributions by John Beer, Jennifer Berg, Duke Shin, James VanOsdol and David Witter
Photography: Audrey Cho
Model: Anna Simonovic
Makeup: Diane Arce
2006
Copyright
Newcity Communications, Inc.
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