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Perennial Virant
(Ahora cerrado)Restaurante de nueva cocina americana$$$$
Old Town Triangle, Chicago
Los expertos de Eater y Time Out Chicago recomiendan este lugar
64 Tips y reseñas
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Time Out ChicagoAgosto 2, 2014Every 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. Leer más
Chicago TribuneJunio 22, 2012Chef 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! Leer más
Dana JensenJulio 11, 2015My 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 AdamsJulio 21, 2013Sit 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 ChicagoDiciembre 6, 2011Try 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 ChicagoMarzo 28, 2012Perennial 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. Leer más
JSeptiembre 21, 2015The 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 ChicagoEnero 24, 2012A $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. Leer más
Chicago magazineAbril 9, 2012Irresistible 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 KaminskiEnero 7, 2016Awesome place for dates. Gnocchi was tasty. Came for restaurant week and will definitely go back for larger menu
Redeye ChicagoAgosto 3, 2014There'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. Leer más- Time Out ChicagoFebrero 14, 2012For 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. Leer más
- Time Out ChicagoAbril 17, 2012How 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. Leer más
Jill B.Octubre 6, 2012Great 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 EatsOctubre 28, 2013Chef Paul Virant knows how to make a local and seasonal restaurant also exciting and fun.
Jason RowleyMarzo 20, 2015Anything with pickles or charcuterie is basically guaranteed to be delicious. It's Chef Virant's specialty.
The FeastJunio 9, 2011Vie 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.
heather booneJulio 16, 2016Had 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.
- Matt MorogMayo 29, 2016Nice little place to grab brunch. Use ingredients from farmers market in summer.
Nik LevenbergJulio 14, 2013Don't miss the bloody mary at brunch - Russian Standard vodka, lots of horseradish. Wonderful.
Jen EvangelistaFebrero 22, 2010Go 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 Leer más
Tammy GordonJulio 9, 2011For brunch, try the meat plus three sides... add a Morning Squeeze cocktail with grapefruit bitters and a sticky bun to round it out.
Jeff KirkEnero 6, 2013Order several dishes from the Sharing menu - afterwards, head upstairs to the J. Parker
Olivia LeighAbril 21, 2012Nom. Ricotta + duck confit gnudi, rhubarb cocktail, and sweet potato donuts are all winners.
David CurielNoviembre 29, 2014Fairly well priced brunch at a more aesthetically pleasing location. Never a horrible wait, great Mexican inspired options
The Culinary Institute of AmericaDiciembre 21, 2012Chef/Owner Paul Virant is a CIA alumnus. This is the second restaurant opened by the "Food & Wine Magazine's" 2007 Best New Chef.- David CurielNoviembre 29, 2014Fairly well priced brunch without the horrible wait like other less desirable places in the area. Superior Mexican inspired options
Henrique SaboiaFebrero 26, 2011Try the Seared Sea Scallops, Maine crab & fennel risotto, truffle vinaigrette, crisp shallots
LOVE the gnocchi!!! And sitting outdoors for brunch on wknds...delish burger, bloody's and pork belly omelette
KathrynOctubre 14, 2013The food is overly complicated with too many different flavours that don't all go together. And the cauliflower in the gratin is raw
Chefs FeedAgosto 5, 2014Giuseppe Tentori, chef of GT Fish & Oyster, eats here on his nights off. He loves the Smoked & grilled ham steak. Leer más- If you go for brunch- the French toast is a must!!! Perennial is consistently outstanding.
jessica ulinFebrero 15, 2010Go to Perennial for brunch. Met my girlfriends there and had a great omlete and amazing bloody mary.
It doesn't get much better than brunch on the patio in the summertime.
The "fish tacos" and short ribs are my two favorites!
Try the Biscuits & Gravy With Chicken Sausage
I love the linguini and clams!! Best neighborhood restaurant;)
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Perennial Virant
1800 N Lincoln Ave (at N Clark St)
Chicago, IL 60614
Estados Unidos
Chicago, IL 60614
Estados Unidos
Chicago restaurant. Chef Paul Virant. Farm to table. Contemporary American food.
Cerrado permanentemente (Mostrar más)
- lun–jue
- 7:00–11:00
- 17:00–22:00
- vie
- 7:00–11:00
- 17:00–23:00
- sáb
- 9:00–14:00
- 17:00–23:00
- dom
- 9:00–14:00
- 17:00–21:00
(312) 981-7070
Servicios
Reservas
Sí
Tarjetas de crédito
Sí (incluyendo Discover y Visa)
Wi-Fi
Sí
Mesas al aire libre
Sí
Comida y bebida
Menús
Brunch, Almuerzo, Cena
Bebidas
Vino, Servicio de bar completo, Cócteles
Ver más
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