Petite Vie Brasserie — Restaurant in Lyons Township

With full disclosure, the previous iteration of Vie was one of my favorite restaurants, ever. (And I say that from the perspective of having dined at some ridiculously highfalutin 3 Michelin Star joints.) It ranked up there with Blackbird, Sepia, NoMi, Oriole, and Smythe in my affections. Since Petit Vie is by essentially the same team, I came in with high expectations.

The bad news is that Petit Vie isn't really recognizably Vie in quite the same way. Yes, the use of local foods is present, and there is a subtle thread of preserved foods running through the menu...but this is most definitely a brasserie/bistro.

And...that's ok! While I'll always mourn the original Vie closing, I'd say its important to evaluate a business based on its intent. Complaining that the frites were acceptable, but that you were disappointed in the failure of the waitstaff to offer you a sparkling wine with your hors d'oeuvres when visiting the local McDonald's doesn't make you a gourmand, it makes you a moron. Expecting a French Bistro to sling a slab of grilled beef on a hot plate like it's a Chicago steakhouse, or to decorate your table on mother's day like its the local brunch place....well, it just misses the point, and makes you look an unreasonable fool.

So, to the important bits. Service was, as always excellent. We were greeted by name on entry, and ended up seated at the "chef's counter" with a clear view of the kitchen. Staff were friendly, but not intrusive. Service was prompt and responsive, and our waiter (Terry? Thierry? Don't know the spelling!) was helpful in walking us through the new menu.

Atmosphere: definitely more crowded than the old space, although one could easily substitute "cozy" or "intimate". The decor is dark, with a sort of vintage/modern aesthetic. Noise level was fine. I'd say my only complaint was that I felt a bit warm, but I was seated next to the pass-thru/expediter's station, right by the heat lamps. In the tradeoff of comfort versus the pleasure of hot food and the spectacle of heaps of butter being utilized in the cookery, it was worthwhile.

The food was standard French fare, albeit with a personal Virant flair and excellent execution. (Ah, that butter!) My only complaint would be that I'd prefer a touch more seasoning...but I'm a bit of a salt monster, and my wife resolutely disagreed. (For perspective, I also long for a touch more salt at most of those other highfalutin restaurants.) Desserts were memorable, with zero detracting comments. Ditto for the drinks on offer.

In the end, everything is relative. And, relatively speaking, the value proposition here is outrageous in the very best way. As we paid the check at the end, I commented "Not too bad!" My wife arched a brow and responded "A bargain!" And indeed it was in terms of dollars paid per unit of gastronomic pleasure. I was sorry to miss trying the other dishes that caught my eye, but as she pointed out, we'll have a chance next time. We have a feeling we'll be coming back...a lot.

So, yeah. 5 out of 5. We miss you, old Vie, and we miss the former Mon Ami Gabi that used to be in Oakbrook...but as consolation prizes, Petite Vie is more than sufficient. If you like fine dining done finely, or love French cuisine (Escoffier is name-checked on the menu!) then you owe it to yourself to pay Petite Vie a...

I loved the original Vie, and there are things I miss about it, but Petit Vie is a worthy successor to the original.

There's no question regarding the food. On some level I regret the decision to adopt a French framework. Virant's and his sous chefs' genius was always in combining the seasonal local produce and meats into a broad variety of dishes. This remains, but the breadth is now restricted to stay within the French wheelhouse. (Given that I've long lamented the lack of a French restaurant in the western suburbs, this feels a little hypocritical.)

In any case, execution of the menu is top level. I'm sure mistakes are inevitably made, but I've never experienced a bad dish. Some, of course, are superior to the others. I'd say that all the starters are winners, but I have some favorites.

The parisiene gnocchi are always excellent: pillowy, rich, with just the right browning before serving. The accompaniments may vary, but you can't lose. Actually, it may be faster to list the losers for the menu entire.

There are no losers.

As for service and atmosphere, they are also top notch. The main dining room and bar area allow a view of the kitchen, which is open for viewing (and sometimes conversation.). The bar style seats right in front of the cooking area allow for some interaction if you like, but service is calibrated so you don't feel forced to socialize.

Indeed, service in general is the right balance of friendliness and formality. Pretty much any reasonable request will be granted, and they know to look the other way when you use your finger to wipe up that final bit of sauce.

In the end, though, it all comes down to the question: are you eager to return and dine again? For me and mine, the answer is a resounding yes! I wish Petit Vie every success in the world, and hope it lasts...

Our server was Laura. Timely with dishes, straight from the oven hot. Also knowledge of menu and wine. Enough check ins, and not obtrusive 👍. Recommendations: #1 try the endive “Waldorf” salad. This isn’t Waldorf, even though that’s what the ingredients will lead you to believe. I was in the mood for endive, so I went for it anyway. Boy am I glad. It’s actually a very nice French interpretation. Not a creamy dressing, instead a vinegar, lemon(?) flavor dressing. Slices of apple poached(?), not chunks (tres French). Outstanding, my wife tried and agreed.

Appetizer not to my taste, the cheese chaux things. This is actually a wonderful cheese chaux pastry with truffle, that they ruin (my opinion) with a slice of cheese. Cheese overwhelms the delicate flavors. Order without the cheese slice for a better experience. As a matter of principle & protest, I refused to peel off the cheese. Again, my recommendation is order without the cheese for better flavor.

Entree, I had trout almondine. This is a classic, so you better nail it with both feet, and no wobbles. Petite Vie nails it with nine inch spikes. Laura served this burning hot. I love that. Crispy skin, balanced almondine sauce, and green beans just the right aldente.

My wife had steak frites. Checks all the SF boxes, but I don’t get steak frites in France either. So maybe you will love it. Nice char on the steak. It’s authentic, but I would prefer something saucier. The fries tasted great in my almandine sauce!

Sat next to a girls night out 8 or 9 top, and the noise was rock concert loud . When they left, you could speak normally. Knocking a star for that anyway, though that really isn’t fair to ding for circumstances. I don’t have to be fair c’est la...