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Great place
Friday, August 26, 2005
The wine bar and restaurant by the folks behind Blackbird intends to keep things simple. The pared down seasonal menu includes sharable choices like the chorizo-stuffed medjool dates with smoked bacon and piquillo pepper-tomato sauce, and the focaccia with taleggio cheese, fresh herbs and truffle oil. Avec also has a cheese cave, with a collection of artisan cheeses from Spain, Italy, France and Portugal. The cedar-lined dining room is as rustic as the menu. At the helm is Koren Grieveson, who spent five years as sous chef under Paul Kahan at Blackbird.
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615 W. Randolph St.
Chicago, Illinois 60601
(312) 377-2002
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