Burger + Booze Tuesdays // $15 Special

Join us for Burger + Booze Tuesdays at Vistro! Every Tuesday, we'll be offering a special burger and beverage combo for $15 (with fries on the side). Join us for this delicious deal, available starting at 4 p.m. on Tuesdays; price does not include tax or tip.

AUGUST 15 // I PATTY MELT WITH YOU

  • Patty melt: house-made rye bread, CDK burger patty, butterkase, caramelized onions, dijonnaise 
  • Booze: Brewery Vivant's Big Red Coq, an American amber from Grand Rapids

AUGUST 8 // HOLY SHISHITO!

  • Burger: gochujang glaze, kimchi mayo, toasted sesame seeds, fried shishitos
  • Booze: glass of Domaine des Quatre Routes Muscadet

AUGUST 1 // I'LL BRIE BACK

Due to popular demand, we are bringing back the brie and bacon burger from last Tuesday. So if you missed it then, now's your chance!

JULY 25 // YOU HAVE TO BRIE KIDDING ME!

JULY 18 // BUFFALO BURGER

  • Burger: blue cheese, pickled celery, buffalo sauce, caramelized onions
  • Booze: Noon Whistle Brewing's Freshman @ Life, a clean and crisp kolsch, locally brewed in Lombard

JULY 11 // UNTIDY JOSEPH

  • (Not) burger: sloppy joe
  • Booze: Metropolitan Dynamo Copper Lager

JUNE 13 // BUILD-YOUR-OWN "BACKYARD BURGER"
BY POPULAR DEMAND, THE BACKYARD BURGER RETURNS JUNE 20 + 27!

  • Charcoal-fired burger with cheddar on a house-made bun, with fries on the side
  • Choose your own toppings from our condiment bar: ketchup, dijon, mayo, onions, Mighty Vine tomatoes, dill pickles, Werp Farms lettuces, “special sauce” and more
  • Paired with a Lynchburg Lemonade, the perfect sipper for these hot summer days -- freshly squeezed citrus and bourbon

JUNE 6 // APPLE OF MY BURGER

  • Burger: smoked apple butter mayo, caramelized onions, bacon, Hook's blue cheese
  • Booze: Vander Mill Dry, a dry cider with a clean fruit flavor, brewed in Michigan

MAY 30 // CHILI CHEESE, PLEASE!

  • Burger: cheddar, shaved onion, chili
  • Booze: Modelo

MAY 23 // CHICKEN FRIED BURGER

  • Burger: burger patty soaked in buttermilk and coated with seasoned flour, deep fried and smothered in chicken gravy, garnished with pickles ... plus fries!
  • Booze: Tincup whiskey (add a High Life for $3)

MAY 16 // WHERE'S THE BEEF?

  • Burger: smoked pulled pork with Bulleit bourbon BBQ sauce and chow chow remoulade
  • Booze: Mayor's Mint Palmer – Don Q rum, fresh mint simple syrup, fresh lemon juice and housemade iced tea

MAY 9 // DINER CLASSIC

  • Burger: bacon, cheddar, raw onion, tomato, lettuce, mayo
  • Booze: Metropolitan Brewing Dynamo Copper Lager

MAY 2 // CINCO DE MAYO

  • Burger: mole rojo, pico de gallo, guacamole, crunchy tortilla strips
  • Booze: El Sully, a refreshingly smooth Mexican-style lager by 21st Amendment Brewery

APRIL 25 // HOEDOWN THROWDOWN

  • Burger: bacon, cheddar, house BBQ sauce + frizzled onion        
  • Booze: Miller High Life ... some say the Champagne of Beers

APRIL 18 // BENNY & THE BURGER

  • CDK Farm burger, bacon, fried egg + Hoffy's hollandaise
  • Paired with "Wake Me Up Before You Go Go" – Tito's, Aperol, OJ + champagne over ice

APRIL 11 // OLIVE MY LOVE

  • CDK farm burger on our house-made bun with green olive and pickled pepper tapenade, queso de oveja aioli, and bacon
  • Paired with Brewery Vivant's Big Red Coq, an American amber from Grand Rapids

APRIL 4 // CHIMI, CHURRI & THE CABRA

  • Chimichurri, chèvre and roasted red pepper atop our CDK farm burger and house-made bun
  • Paired with a Rioja Libre: red wine, Coca-Cola, St. George Bruto Americano, lemon juice

MARCH 28 // BOMBS AWAY

  • CDK farm burger with house blackening spice, chow chow remoulade, Werp lettuces and country fried pickled cherry bomb peppers          
  • Paired with Blanche's Rum Punch: Blanche de Bruxelles Witbier, orange simple, Don Q rum -- punchy, boozy, delicious

MARCH 21 // MAC'S BIG BURGER

  • 28-day dry-aged burger with Hook's one-year cheddar, dill pickle, onion, Werp Farms lettuce and Thousand Island dressing on our house-made brioche bun, served with fries  
  • Paired with Noon Whistle Brewing's "Freshman @ Life" Kolsch, a light and refreshing German-style beer, locally brewed in Lombard

MARCH 14 // BERNIE SHROOMIN'
We're kicking off Burger + Booze Tuesdays on the 14th with the BERNIE SHROOMIN':

  • CDK 28-day aged griddled burger topped with roasted mushrooms, caramelized onion and Butterkase cheese on our house-made brioche bun
  • Paired with Noon Whistle Brewing's Bernie Milk Stout, locally brewed in Lombard
  • Plus fries, of course
You Have to Brie Kidding Me! // I'll Brie Back

You Have to Brie Kidding Me! // I'll Brie Back

Beverage pairing for the Backyard Burger: a refreshing Lynchburg Lemonade

Beverage pairing for the Backyard Burger: a refreshing Lynchburg Lemonade

Cinco de Mayo

Cinco de Mayo

Olive My Love

Olive My Love

Mac's Big Burger

Mac's Big Burger

Community Event: Angelic Organics' Peak Harvest Farm Dinner, July 27

Chef Paul is beyond honored to be part of Angelic Organics Learning Center's Peak Harvest Farm Dinner on July 27. And he can't wait to feast on the meal that Chefs Ed Sura (NoMi), Spencer Blake (Naha), Brian Motyka (Spiaggia), Keith Potter (Cindy's), Ben Truesdell (The Publican) and Joe Frillman (Daisies) are cooking up ... plus pies from Bang Bang! What an amazing lineup for an equally amazing cause: building sustainable local food and farm systems. 

Get your tickets --> learngrowconnect.org/farmdinner

Summer Construction Specials (As Seen in The Hinsdalean)

Never fear: Vistro continues to be open for lunch and dinner, Monday through Saturday! We're happy to offer these road construction specials as seen in The Hinsdalean. We look forward to seeing you at Vistro soon!

The Jackhammer cocktail is a delicious seasonal whiskey sour -- stop in soon and enjoy!

 
 

The fine print: Simply present the ad to your server for lunch discount. One lunch coupon per table. Offers expire 9/30/17. Not redeemable for cash value.

Virant Vineyard Wine Available for Purchase

$85 per case of Vidal Blanc, an ideal warm-weather white

Did you know that Chef Paul's family owns a vineyard in Missouri ... and that you can partake in the bounty of that vineyard right here at Vistro with a glass of Vidal Blanc by Virant Vineyard?

And just in time for those warm patio days, we are offering our friends and guests a very nice price on cases of the Vidal Blanc. This wine is ready to be enjoyed -- and we need to make room for the next vintage! The Vidal Blanc is a perfect pour for spring and summer get-togethers: a crisp white to drink on its own or paired with seafood or pasta.

 
 

Case of 2014 Vidal Blanc, Virant Vineyard, Augusta Winery, Augusta, Missouri
12 750-ml bottles
$85 per case

Limited cases available, so please call as soon as possible if you'd like to reserve yours. If you want to sample the wine prior to purchase, just stop in at Vistro and ask!

To order

Please call (630) 537-1459 or order in-person at Vistro -- pre-payment required.

  • Case orders due by June 9
  • Pick up your case at Vistro June 13 to June 16

About Vidal Blanc

Dry white wine. Floral bouquet. Crisp, flinty. Fermented in stainless steel tanks and aged briefly in oak barrels to add complexity.

About the region

Virant Vineyard is located in the Augusta Wine Region, on the bluffs overlooking the Missouri River Valley. The region became the first federally approved American Viticultural Area in 1980 (eight months before the Napa Valley AVA), because of its unique soil and climate, historical significance, and quality of wines produced from grapes grown in vineyards dating back to the 1800s.

Upcoming Event: Mother's Day Brunch

Vistro looks forward to helping you celebrate Mother's Day with a delicious brunch! Reservations are available from 10 a.m. to 2 p.m. on Sunday, May 14. See below for the special a la carte brunch menu from Chef Paul Virant and the kitchen team. For reservations, please call (630) 537-1459 or use OpenTable. We hope you can join us on the 14th!

 
 

Mother's Day Brunch at Vistro
Sunday, May 14
10 a.m. to 2 p.m.

// MENU //

whitefish tacos, spicy mayo, salsa roja, cabbage 17

barbecued pork sandwich, chow chow remoulade, fries 15

vistro burger or veggie burger 16/14

chicken caesar: romaine, marinated chicken breast, croutons, parmesan, white anchovies 16

biscuits and chicken sausage gravy with poached eggs 13

farmers: pork sausage, home fries with cheese curds, two eggs, vie bread 14

three-egg omelette, pesto, fresh goat cheese, marinated tomatoes, home fries with curds, toast 13

vie bread french toast, maple syrup, whipped cream, strawberries 12

// EXTRAS //

assorted pastries 7

traders point yogurt, granola, strawberries and poached rhubarb 7

beeler's bacon or house sausage 6

homefries with cheese curds 5

fried kale, brown butter, honey lemon 9

oysters on the half shell 2.50 each/25 dozen

smoked fish, rye toast, cream cheese, pea shoots 15

[PREVIOUS EVENT] Scotch Tasting at the 'Stro

Scotch fans (and scotch fans in the making): You're invited to join us for Vistro's first scotch tasting, set for Monday, April 24, starting at 6 p.m. Guests will enjoy a number of scotch pours (including Dalmore and Bruichladdich), along with bites from the kitchen. 

Scotch Tasting at the 'Stro

Monday, April 24 at 6 p.m.
$25 per person
Save your seat: (630) 537-1459

Scotch aficionados will join us to discuss the finer points of the featured pours and to answer your scotch-related questions. At the conclusion of the educational tasting, guests will have the opportunity to purchase their favorite bottle(s) to take home. 

Please note that there is very limited space for this event, so please call soon if you'd like to attend: (630) 537-1459. Cost is $25 per person for the scotch tasting and bites. We hope to see you on the 24th -- cheers!

[Previous Event] Fat Tuesday

Celebrate Fat Tuesday (February 28) at Vistro with a crawfish boil and hurricanes!

Let the good times roll: We’re bringing in live crawfish for a boil special, served up with delicious hush puppies. Plus, we’ll be pouring bar manager Laura’s riff on a favorite Big Easy classic: the Hurricane. 

Special begins at 5 p.m. on February 28 and will be available until all the tasty mudbugs are gone. Hope you can join us!