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Perennial Virant

Perennial Virant

Restaurant de cuisine américaine moderne$$$$
Old Town Triangle, Chicago
  • Étoiles
    Les experts de Eater et Time Out Chicago recommandent cet endroit
    • Eater
    • Time Out Chicago
Icône conseils et avis65 Conseils et avis
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  • Time Out Chicago
    Time Out ChicagoAoût 2, 2014
    Every week or so, PV changes its three-course prix fixe to offer five of what are supposedly the most seasonal dishes on the menu. One night that meant fresh peas on salmon. En savoir plus
  • Chicago Tribune
    Chicago TribuneJuin 22, 2012
    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! En savoir plus
  • Dana J.Icône de cœur sur l'image de l'utilisateur
    Dana JensenJuillet 11, 2015
    My biscuits and gravy were really good, as was the seasonal mimosa (cranberry!). Our server was great, though the people bringing out the food kept giving people the wrong things and just walking off.
  • Isaac A.
    Isaac AdamsJuillet 21, 2013
    Sit at the bar if you need to get in and out quickly. The smoked sturgeon potato salad is amazing, and the bar is well stocked with off the beaten path spirits of excellent quality.
  • Time Out Chicago
    Time Out ChicagoDécembre 6, 2011
    Try the Chèvre 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.
  • Time Out Chicago
    Time Out ChicagoMars 28, 2012
    Perennial Virant lives and dies by chef Paul Virant’s dedication to seasonal ingredients. Try the perfect rib eye, pillowy gnocchi, robust housemade sausages and every delicious cocktail on the list. En savoir plus
  • JIcône de cœur sur l'image de l'utilisateur
    JSeptembre 21, 2015
    The breakfast was delicious though the service seemed a bit off. Multiple people came to ask about drinks, unaware that someone had already asked. Food took some time. All said though, I'd go back!
  • Time Out Chicago
    Time Out ChicagoJanvier 24, 2012
    A $6 cocktail? Perennial’s 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. En savoir plus
  • Chicago magazine
    Chicago magazineAvril 9, 2012
    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.
  • Allison K.Icône de cœur sur l'image de l'utilisateur
    Allison KaminskiJanvier 7, 2016
    Awesome place for dates. Gnocchi was tasty. Came for restaurant week and will definitely go back for larger menu
  • Redeye Chicago
    Redeye ChicagoAoût 3, 2014
    There's perhaps no better place to savor chef Paul Virant's superseasonal, farm-driven fare than on this restaurant's picturesque corner patio facing Lincoln Park. En savoir plus
  • Time Out Chicago
    Time Out ChicagoFévrier 14, 2012
    For every miss, there's a phenomenal success, such as a perfect rib eye, pillowy gnocchi, robust housemade sausages and basically every cocktail on the list. En savoir plus
  • AskMen
    AskMenMai 27, 2011
    Focusing on preparing shared plates of American cuisine and “meat and three” Southern dishes surrounded by a trio of sides. Even your grandma doesn’t pickle things as well as this. En savoir plus
    CARLOS REDMONDAvril 1, 2013
    Excellent, unique food and cocktails. Love the atmosphere, particularly when its warm enough to sit outside. Servers are very friendly
  • Time Out Chicago
    Time Out ChicagoAvril 17, 2012
    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. En savoir plus
  • Jill B.
    Jill B.Octobre 6, 2012
    Great place, but watch out for the deep-fried options that are cooked in peanut oil if you have allergies. I would have never known without asking!
  • Serious Eats
    Serious EatsOctobre 28, 2013
    Chef Paul Virant knows how to make a local and seasonal restaurant also exciting and fun.
  • Jason R.Icône de cœur sur l'image de l'utilisateur
    Jason RowleyMars 20, 2015
    Anything with pickles or charcuterie is basically guaranteed to be delicious. It's Chef Virant's specialty.
  • The Feast
    The FeastJuin 9, 2011
    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.
  • Eater
    EaterJanvier 12, 2011
    With Ryan Poli in the kitchen tinkering with seafood and pork, this festive aquatic-themed park-facing spot ups the ante in Lincoln Park. [Eater 38 Member] En savoir plus
  • heather b.
    heather booneJuillet 16, 2016
    Had the best "basic" salad ever! The croutons were magnificent and I'm pretty sure full of fat, but so delectable. I'm sitting at the bar alone and bartenders could care less....horrible service.
  • Nik L.
    Nik LevenbergJuillet 14, 2013
    Don't miss the bloody mary at brunch - Russian Standard vodka, lots of horseradish. Wonderful.
  • Matt M.Icône de cœur sur l'image de l'utilisateur
    Matt MorogMai 29, 2016
    Nice little place to grab brunch. Use ingredients from farmers market in summer.
  • Jen E.
    Jen EvangelistaFévrier 22, 2010
    Go to Perennial for Restaurant Week menu. I'm still craving for that Green City Market Squash Risotto and LWC martini. Fresh ingredients sourced locally and solid yet inventive new flavors combined En savoir plus
  • Tammy G.
    Tammy GordonJuillet 9, 2011
    For brunch, try the meat plus three sides... add a Morning Squeeze cocktail with grapefruit bitters and a sticky bun to round it out.
  • Jeff K.
    Jeff KirkJanvier 6, 2013
    Order several dishes from the Sharing menu - afterwards, head upstairs to the J. Parker
  • Olivia L.
    Olivia LeighAvril 21, 2012
    Nom. Ricotta + duck confit gnudi, rhubarb cocktail, and sweet potato donuts are all winners.
  • David C.Icône de cœur sur l'image de l'utilisateur
    David CurielNovembre 29, 2014
    Fairly well priced brunch at a more aesthetically pleasing location. Never a horrible wait, great Mexican inspired options
  • The Culinary Institute of America
    Chef/Owner Paul Virant is a CIA alumnus. This is the second restaurant opened by the "Food & Wine Magazine's" 2007 Best New Chef.
  • David C.Icône de cœur sur l'image de l'utilisateur
    David CurielNovembre 27, 2014
    Great place for brunch the mexican inspired options are nice
  • David C.Icône de cœur sur l'image de l'utilisateur
    David CurielNovembre 29, 2014
    Fairly well priced brunch without the horrible wait like other less desirable places in the area. Superior Mexican inspired options
  • Abby M.
    Abby MeixnerDécembre 23, 2012
    Best omelette I've ever had, great upscale brunch.
  • Henrique S.
    Henrique SaboiaFévrier 26, 2011
    Try the Seared Sea Scallops, Maine crab & fennel risotto, truffle vinaigrette, crisp shallots
  • Myra R.
    Myra RubinJuillet 15, 2010
    A visité ce lieu plus de 5 fois
    LOVE the gnocchi!!! And sitting outdoors for brunch on wknds...delish burger, bloody's and pork belly omelette
  • Kathryn
    KathrynOctobre 14, 2013
    The food is overly complicated with too many different flavours that don't all go together. And the cauliflower in the gratin is raw
  • Chefs Feed
    Chefs FeedAoût 5, 2014
    Giuseppe Tentori, chef of GT Fish & Oyster, eats here on his nights off. He loves the Smoked & grilled ham steak. En savoir plus
  • Myra R.
    Myra RubinAoût 10, 2010
    A visité ce lieu plus de 5 fois
    If you go for brunch- the French toast is a must!!! Perennial is consistently outstanding.
  • jessica u.
    jessica ulinFévrier 15, 2010
    Go to Perennial for brunch. Met my girlfriends there and had a great omlete and amazing bloody mary.
  • Dana T.
    Dana TedescoMai 10, 2012
    Cheese plate w/ HONEY from Chef Virant's personal bee hive!!!
  • Dawn M.
    Dawn McKenzieJuin 17, 2012
    A visité ce lieu plus de 5 fois
    It doesn't get much better than brunch on the patio in the summertime.
  • Gary D.
    Gary DeGregorioNovembre 26, 2011
    Be sure to try the brunch on the weekend.
  • dawn.in.newyork
    dawn.in.newyorkJanvier 22, 2015
    Seating outside is not a good idea. Food become cold too soon.
  • Iman J.Icône de cœur sur l'image de l'utilisateur
    Iman JalaliFévrier 11, 2011
    A visité ce lieu plus de 5 fois
    The "fish tacos" and short ribs are my two favorites!
  • Bruno P.
    Bruno PieroniJuin 16, 2012
    A visité ce lieu plus de 5 fois
    Try the Biscuits & Gravy With Chicken Sausage
  • Josh M.
    Josh MikaAoût 12, 2011
    Get the Yukon Gold Potato Gnocchi! You won't regret it.
  • Kam
    KamNovembre 19, 2011
    The whitefish beignets are fantastic
  • Bridget I.
    Bridget IsaiaMars 11, 2012
    Biscuits and gravy, bacon, sticky bun - best ever.
  • Brenda W.
    Brenda WinttersJuillet 14, 2010
    A visité ce lieu plus de 5 fois
    I love the linguini and clams!! Best neighborhood restaurant;)
  • Betty K.
    Betty KaoJuin 23, 2010
    The gazpacho is amazing. Never had charred olives before.
  • Zachary S.
    Zachary SobieJuillet 29, 2011
    Be sure to order the bar snacks. The crispy kale is crack!
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