Perennial 2.0

Perennial Virant

1800 N. Lincoln ave {Lincoln + Wells}

(312) 984-7070

Head Chef: Paul Virant

If you've already dined at Perennial be prepared for some serious updates to the decor and menu that's  pleasantly surprising. More subdued and relaxed, the interior of Perennial is cool shades of gray with touches of nature in a bevy of mixed woods on the tables and floor and a rainbow of pickled vegetables lining the walls. When the light hits the hundreds of jars, just at the right angle, Perennial is literally illuminated by the beauty and preservation of its own food. 

The best part about Perennial 2.0 is the attention to detail over-all. From the charismatic service to the extensive wine program to the emphasis on the freshest provisions from the farmer's market, Green City Market (right across the street). After a filling meal on a Friday night, CG was thrilled to see the Dietzler specialty meat stand at Green City Market boasting their best cuts and our very own order, the strip steak, high up on the menu. This is no coincidence. When coaxing Paul Virant to strike a deal, the Boka group owners knew of Virant's farm-to-table philosophy and pointed out the ease of proximity to one of Midwest's best farmers markets. Seasonal, sustainable, healthful preparations are paramount at PV.

You can do the PV "experience" titled the PV3 three-course pre-fixe tasting menu for $35 or enjoy sharable plates ranging from $8 to $27. 

We loved PV and would recommend it to any and everyone. We'll be making a second trip very soon.

{Werp farm lettuces with radishes, basil, fennel, pickled tomato vinaigrette,  prairie fruit farm fresh chevre cheese}

{Crispy Carnaroli Rice, brunkow cheese curds, spring onion vinaigrette. The was outstanding in gooey, cheesey, richness. The crust mimics a grilled cheese where the rice inside serves as a risotto. Uniquely genius in composition and flavor}

{Seared Diver Sea Scallops, city farm carrot puree, sorghum butter,  watercress}

{Grilled Dietzler farm strip steak with ramps three ways: tempura, vinaigrette, and creamed. Ramp is a seasonal, mild root vegetable that's highlighted with the steak. This was the best steak we've had in a long time, just wish there was ten times more of it} 

Who to bring:

• Anyone looking to share a special occasion
• A picky eater (there's something for everyone)
• Family or a group (better chances of getting a table, just make reservations ahead of time

Give it a try:

• Yukon gold potato gnocci
• Pan-roasted wall eye pike 
• Rabbit Ballotine