Latest in Vie Menu's
Believe it or not, it took me a whole day to notice Vie's new menu. He's still in artichoke mode. When I was schmoozing with him last week, Chef Virant noted that he's a bit more willing than usual to stray from his Midwestern farms. The kitchen's a bit tired of cooking from winter products. So he's getting his hands on things like the baby artichokes and stinging nettles and using them in his current menu. I'm happy to cut him some slack. In fact we're going next week with the $$ from the CTrib article. I got my eye on the fresh bacon with house made giardiniera.