Chef Paul Virant's favorite musician is Jimi Hendrix, so it shouldn't come as any surprise that Virant is an expert at making jams. Lots of chefs talk about cooking in season, using local products, and cooking from the heart. Many of those chefs are just pimping buzzwords. Virant works hard to source Midwestern ingredients; cans fruits, vegetables and preserves; cures his own meat; and forages for mushrooms. He believes in the purity of food and celebrating the simple bounty of the earth.

Virant's simple contemporary American approach is reflected in the interior design of the restaurant. The space combines modern and mid-century design elements like leather banquettes, glass tile, anodized aluminum stools and muted gray and white paint. Modern spaces tend to come off cold and impersonal, but diffuse lighting, a wood burning fireplace and rich leather make Vie warm and relaxing.

Since Chef Virant is committed to using what's best at market, the menu constantly evolves. Any dish prefaced by "preserved," "house made" or "local" truly is, and should prove a reward for the palate. Appetizers range from $8-$15 and entrees from $23-$32.

Centerstage Reviewer: Michael Nagrant