Vie is named after its chef Paul Virant, and this graduate of Paul Kahan's kitchen at Blackbird graces suburbia with a cosmopolitan dedication to local and seasonal fare. His devotion shows up in dishes like marinated Wisconsin summer squashes with lemon, Vidalia onions and burrata or fried and wood-grilled Gunthorp Farm chicken with Tuscan kale. "One of the most innovative, full-flavored restaurants I've ever had the pleasure to dine in" is how one reviewer described it, while another said, "currently one of the most admired restaurants in the Chicago area." Sounds to us like it's worth a trip to the 'burbs.