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Perennial Virant

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Neuamerikanisches Restaurant$$$$

Old Town Triangle, Chicago

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Perennial Virant

Die Experten bei Eater und Time Out Chicago empfehlen diesen Ort

64 Tipps und Bewertungen

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Time Out ChicagoAugust 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. Mehr erfahren
Chicago TribuneJuni 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! Mehr erfahren
Dana JensenJuly 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 AdamsJuly 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 ChicagoDezember 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 ChicagoMärz 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. Mehr erfahren
JSeptember 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 ChicagoJanuar 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. Mehr erfahren
Chicago magazineApril 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 KaminskiJanuar 7, 2016
Awesome place for dates. Gnocchi was tasty. Came for restaurant week and will definitely go back for larger menu
Redeye ChicagoAugust 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. Mehr erfahren
Time Out ChicagoFebruar 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. Mehr erfahren
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. Mehr erfahren
Time Out ChicagoApril 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. Mehr erfahren
Jill B.Oktober 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 EatsOktober 28, 2013
Chef Paul Virant knows how to make a local and seasonal restaurant also exciting and fun.
Jason RowleyMärz 20, 2015
Anything with pickles or charcuterie is basically guaranteed to be delicious. It's Chef Virant's specialty.
The FeastJuni 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.
heather booneJuly 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.
EaterJanuar 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] Mehr erfahren
Matt MorogMai 29, 2016
Nice little place to grab brunch. Use ingredients from farmers market in summer.
Nik LevenbergJuly 14, 2013
Don't miss the bloody mary at brunch - Russian Standard vodka, lots of horseradish. Wonderful.
Jen EvangelistaFebruar 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 Mehr erfahren
Tammy GordonJuly 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 KirkJanuar 6, 2013
Order several dishes from the Sharing menu - afterwards, head upstairs to the J. Parker
Olivia LeighApril 21, 2012
Nom. Ricotta + duck confit gnudi, rhubarb cocktail, and sweet potato donuts are all winners.
David CurielNovember 29, 2014
Fairly well priced brunch at a more aesthetically pleasing location. Never a horrible wait, great Mexican inspired options
The Culinary Institute of AmericaDezember 21, 2012
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 CurielNovember 27, 2014
Great place for brunch the mexican inspired options are nice
David CurielNovember 29, 2014
Fairly well priced brunch without the horrible wait like other less desirable places in the area. Superior Mexican inspired options
Abby MeixnerDezember 23, 2012
Best omelette I've ever had, great upscale brunch.
Henrique SaboiaFebruar 26, 2011
Try the Seared Sea Scallops, Maine crab & fennel risotto, truffle vinaigrette, crisp shallots
Myra RubinJuly 15, 2010
Schon mehr als 5 Mal hier gewesen
LOVE the gnocchi!!! And sitting outdoors for brunch on wknds...delish burger, bloody's and pork belly omelette
KathrynOktober 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 FeedAugust 5, 2014
Giuseppe Tentori, chef of GT Fish & Oyster, eats here on his nights off. He loves the Smoked & grilled ham steak. Mehr erfahren
Myra RubinAugust 10, 2010
Schon mehr als 5 Mal hier gewesen
If you go for brunch- the French toast is a must!!! Perennial is consistently outstanding.
jessica ulinFebruar 15, 2010
Go to Perennial for brunch. Met my girlfriends there and had a great omlete and amazing bloody mary.
Dana TedescoMai 10, 2012
Cheese plate w/ HONEY from Chef Virant's personal bee hive!!!
Dawn McKenzieJuni 17, 2012
Schon mehr als 5 Mal hier gewesen
It doesn't get much better than brunch on the patio in the summertime.
Gary DeGregorioNovember 26, 2011
Be sure to try the brunch on the weekend.
dawn.in.newyorkJanuar 22, 2015
Seating outside is not a good idea. Food become cold too soon.
Iman JalaliFebruar 11, 2011
Schon mehr als 5 Mal hier gewesen
The "fish tacos" and short ribs are my two favorites!
Bruno PieroniJuni 16, 2012
Schon mehr als 5 Mal hier gewesen
Try the Biscuits & Gravy With Chicken Sausage
Josh MikaAugust 12, 2011
Get the Yukon Gold Potato Gnocchi! You won't regret it.
KamNovember 19, 2011
The whitefish beignets are fantastic
Bridget IsaiaMärz 11, 2012
Biscuits and gravy, bacon, sticky bun - best ever.
Brenda WinttersJuly 14, 2010
Schon mehr als 5 Mal hier gewesen
I love the linguini and clams!! Best neighborhood restaurant;)
Betty KaoJuni 23, 2010
The gazpacho is amazing. Never had charred olives before.
Zachary SobieJuly 29, 2011
Be sure to order the bar snacks. The crispy kale is crack!
Molly EJanuar 26, 2015
Great neighborhood spot!

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