vistro prime hinsdale steakhouse

Menus

Our dinner menu features traditional steakhouse fare—steaks, chops, seafood—as well as the signature Vistro dishes you’ve come to know and love. Classic cocktails are the stars of the bar program along with a carefully selected list of wine and beer.

We look forward to welcoming you in!

Just a few highlights and guest favorites from the menu: fresh oysters, seafood (chilled or roasted!), mussels, wedge salads, wood-fired pizza, fresh fish, steaks and chops, burgers, mac and cheese from the wood oven, key lime pie, bananas foster, soft serve ice cream.

From the bar, choose from a selection of classic cocktails, a thoughtfully curated wine list from our sommelier, and excellent beer offerings from Chicago-area breweries and beyond.

And don’t forget to join us for happy hour!

About Our Wine List

An overview of the Vistro Prime wine list from our wine director, Grace Bradley: 

“When people think steak, they often think Cabernet Sauvignon, and the two most notable regions in the world for that varietal are California and France.

“Old World winemakers focus on the expression of terroir (the sense of place). These wines tend to have an earthier, less fruit-forward expression of the grape, whereas New World-style has a more fruit-forward approach and bigger body. Having the contrasting regions is a fun way for people to step outside what they might be comfortable with and try a familiar grape from a new place!

“That being said, there is a bottle of wine on this list for everyone, from the Muscadet (salty, acidic and destined to be paired with seafood) to the California Chardonnay (big-bodied with a lovely fruit and can work with heftier meat dishes like the pork chop). There are delicate Burgundian Pinot Noirs that express red fruit, earth and finesse, as well as big, bold California Cabernet Sauvignons grown in and around Napa and Sonoma.

“These contrasts mirror the contrasts on the menu: A guest can start with the Muscadet, oysters and a seafood tower and then move through the menu into a Cabernet Sauvignon-based Bordeaux blend to go with a dry-aged ribeye.”

View the wine list at the “Dinner and Drinks” button above.