Tuesdays = $10 Burgers, Half-Price Drafts

Tuesdays At Vistro

$10 Burgers + Half-Price Drafts

Join us on Tuesdays for a special $10 burger (changes weekly), served with fries and pickles on the side. Half-price draft beers are on tap, too!

Available starting at 4 p.m. on Tuesdays. Dine-in only, please.

$10 FEATURED BURGER

OCTOBER 16 // Meatloaf Reuben Burger: house-made bun, griddled meatloaf, sauerkraut, Thousand Island dressing, butterkase

 
 Reuben Tuesday Burger (October 2 and 9)

Reuben Tuesday Burger (October 2 and 9)

$10 TUESDAY BURGER
THE ARCHIVE

OCTOBER 9 // Reuben Tuesday Burger: with house pastrami, sauerkraut, Thousand Island dressing, Gouda

OCTOBER 2 // Reuben Tuesday Burger: with house pastrami, sauerkraut, Thousand Island dressing, Gouda

SEPTEMBER 25 // The Italian Stallion: chicken parmesan sandwich, mozzarella curd, giardiniera

SEPTEMBER 18 // BBQ Meatloaf Burger: 28-day dry-aged 100% grass-fed Wisconsin angus beef meatloaf, BBQ sauce, Hook’s cheddar and raw onions

SEPTEMBER 11 // BLT Burger

SEPTEMBER 4 // “Italian Sub" Burger: capicola, provolone, tomato, onion, shredded lettuce, giardiniera

AUGUST 28 // Red, White and Blue: CDK burger patty topped with tomato, onion and blue cheese

AUGUST 21 // porchetta, sweet and hot pepper relish, mayo (no burger patty this week; the porchetta is the star)

AUGUST 14 // CDK patty topped with a hot link sausage (pork and beef), grilled tomatoes and onion, and harissa-chow chow mayo

AUGUST 7 // The people have spoken! We are featuring the VieBQ burger again this week: pulled pork atop a CDK patty, with Kansas City BBQ sauce and slaw

JULY 31 // VieBQ: pulled pork atop a CDK patty, with Kansas City BBQ sauce and slaw

JULY 24 // Philly Cheese Steak: CDK beef patty, fried shishitos, candy onions, mozzarella

JULY 17 // Breakfast Burger: CDK burger patty with sunny-side up egg, bacon and pickled tomato jam

JULY 10 // Croque Monsieur Burger

JUNE 26 // Knock, Knock: CDK burger patty with knockwurst, caramelized onions, Gruyere and mustard BBQ

JUNE 19 // The Calçotada: CDK burger patty with charred knob onions and romesco, inspired by the Catalan dish

JUNE 12 // Grilled Cheese Burger: CDK burger patty with cheddar, butterkase, mozzarella, griddled tomato and pickled cherry tomato ketchup

JUNE 5 // Buffalo Burger: CDK burger patty topped with mayo, buffalo sauce, blue cheese, pickled celery and fried onions

MAY 22 // "Philly Cheesesteak": shaved sirloin, caramelized onions, Jar Sessions pickled peppers, mozzarella and cheddar

MAY 15 // The Chivito (riff on Uruguay's iconic sandwich): bacon, capicola, tomato, fried egg, mozzarella, spring garlic and olive mayo

MAY 8 // Patty Melt: house-made marble rye, CDK beef patty, griddled onions, Worcestershire mayo and Grand Cru cheese

MAY 1 // Reuben Burger: CDK patty with corned beef seasoning, mustard braised sauerkraut, Gruyere, Dijon and Thousand Island

APRIL 24 // Sloppy Joe Burger: with Hook’s cheddar and sweet onions

APRIL 17 // Rajas Con Queso Burger: served with corn nuts, lettuce, tomato, onion, lime, cilantro, taqueria carrots (instead of fries this week)

APRIL 10 // Breakfast Burger: burger patty with slow-roasted bacon, farm egg and pork sausage gravy

APRIL 3 // On the Lamb: lamb burger topped with tzatziki sauce and marinated cucumber and tomatoes; served with Greek home fries, tossed with feta cheese, oregano and pickled garlic 

MARCH 27 // Hot Diggity: Nashville hot chicken sandwich, with hot sauce, pickles, shaved onion and dill garlic mayo

MARCH 20 // Juicy Lucy: CDK burger patty stuffed with beer cheese, topped with ketchup, yellow mustard, pickles and shaved onion

MARCH 13 // Luck of the Burger: CDK burger patty topped with corned beef, butterkäse, Russian dressing and sauerkraut

MARCH 6 // Nacho Burger: CDK burger patty topped with mornay sauce, tortilla strips and pico de gallo

FEBRUARY 27 // Buffalo Burger: CDK burger patty topped with blue cheese, country fried onions, buffalo aioli and pickled celery

FEBRUARY 20 // Beef on Beef: CDK burger patty topped with CDK dry-aged strip steak, Hook's Swiss cheese, British brown sauce, mayonnaise and arugula

FEBRUARY 13 // Homage to PV: CDK burger patty with pickled cherry tomato jam, Beeler's bacon, Hook's cheddar and country fried onions

FEBRUARY 6 // Every Day I'm Trufflin': CDK burger patty with griddled ham, maple gastrique, truffle mayonnaise, pea shoots and shaved onions, served with pickled 'shrooms and fries

JANUARY 30 // The Conquistador: CDK burger patty with romesco sauce, arugula, garlic aioli and manchego cheese

JANUARY 23 // You Had Me at Bacon: CDK burger patty with bacon fat mayonnaise, shaved onion, sliced tomato, Hook's 1-year cheddar, bacon and iceberg

JANUARY 16 // The Gaucho: CDK burger patty with chimichurri, house ricotta and green olives

JANUARY 9 // The Boss 2.0: CDK burger patty with BBQ sauce, mayo, bacon, country fried onions and fried sriracha cheese curds

DECEMBER 26 // The Boss 2.0: CDK burger patty with BBQ sauce, mayo, bacon, country fried onions and fried sriracha cheese curds

DECEMBER 19 // Go Fish: whitefish sandwich with tartar sauce and cabbage-carrot slaw

DECEMBER 12 // Shallots + Shrooms: CDK burger patty with béarnaise, roasted mushrooms and crispy shallots

DECEMBER 5 // This week's special wasn't a burger at all. Instead ... Let's Taco-Bout Tuesday!: two CDK skirt steak tacos with chimichurri, lime-cumin roasted pepitas, pickled onions, creme fraiche and chihuahua cheese

NOVEMBER 28 // Bacon Me Crazy Burger: cdk patty, zesty horseradish mayo, country fried onions, cheddar cheese and bacon

NOVEMBER 21 // Holy Mole Burger: cdk patty, pork belly tinga, roasted poblanos, red mole mayo and tortilla strips — please note that this week's burger is served with refried beans (vs. fries) to round out the meal

NOVEMBER 14 // Mushroom Burger: cdk burger patty, roasted mushrooms, hook's swiss, caramelized onions and dijon

NOVEMBER 7 // Pizza Burger: cdk burger patty, slow-cooked marinara, mozzarella curd, shaved onion and parmesan on a garlic-butter toasted bun

 

Red Devil Homecoming Special on September 22

The Vistro team wishes the Hinsdale Central Red Devils a happy homecoming on September 22! We hope you can join us between activities for a Devil-y delicious dinner. (We also will be open for regular dinner service and offering the full menu on the 22nd.)

Red Devil Homecoming Special
Saturday, September 22

Starting at 5 p.m.
Reservations Required:
(630) 537-1459

**Red Devils: When calling, please let us know you are joining us for the homecoming special. Reservations are required — limited seating available.** 

HOMECOMING MENU 2018
$45 per person (including tax and tip)

🏈 First

Caesar Salad
-or-
Tomato Soup
-or-
Arancini

🏈🏈 Second

Steak Frites
-or-
Veggie Lasagna
-or-
Chicken Milanese With Polenta

🏈🏈🏈 Dessert

Brownie Sundae With Vanilla Ice Cream, Caramel and Whipped Cream
-or-
Cinnamon Sugar Churros With Raspberry and Chocolate Sauces

 

Please note: This is not a school-sponsored event.

 

Hiring Open House on August 24

Vistro, Chef Paul Virant's restaurant in downtown Hinsdale, is adding a few more members to our team. If you or someone you know is looking to join a great crew, we have several opportunities to share: 

Now Hiring

Food Runner

We are seeking an energetic, team-oriented food runner. Our ideal candidate would have at least 1 year of experience in a full-service restaurant.

Server

We are looking to hire a server with at least 2 years of full-service restaurant experience to join our team. Our ideal candidate would be interested in learning about seasonal, farm-to-table cuisine.

Host

We are hiring a dynamic, enthusiastic host with at least 1 year of full-service restaurant experience.

Bartender

We are seeking an energetic and friendly full-time bartender with at least 1 year of experience making quality craft cocktails.

Hiring Open House: Friday, August 24

Stop by Vistro (112 S Washington St, Hinsdale) on Friday afternoon, August 24, between 1 p.m. and 4 p.m. for our hiring open house. Bring your resume and chat with us — we look forward to seeing you! 

If you can't make the open house, please email your resume with a short note about which position(s) you are interested in.

vistro-hinsdale-jobs.jpg

Oysters and Chablis Tasting on September 5

chablis-4.jpg

Oysters and Chablis Tasting
Wednesday, September 5
6 p.m. to 8 p.m. at Vistro

$50 per person
Includes wine samples, oysters and light bites

Reservations required: (630) 537-1459
Very limited space — please call soon to reserve your spot!

You're invited to an evening of oysters and Chablis at Vistro! Join us on Wednesday, September 5, as we shuck oysters alongside representatives from Domaine William Fevre and Southern Glazer's, who will be pouring an excellent selection of Chablis and other fine wines.

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Well-known for its unique personality and distinctive minerality, Chablis pairs impeccably with oysters. The wine tasting will include the following:

Fevre Chablis Champs Royaux 2017
Fevre Domaine Estate 2017
Fevre Saint Bris 2017
Fevre Chablis Vaillons
Henriot Blanc De Blancs
Henriot Brut Souverain

In addition to the oysters, we'll be serving light bites from the kitchen.

Guests can place orders for their favorite wines at the tasting, a good opportunity to bolster (or begin) your home wine collection.

For reservations, please call us at (630) 537-1459; a credit card is required to hold your spot.

Cheers — we look forward to seeing you on the 5th!

P.S. Want a preview? We're offering William Fevre Chablis Champs Royaux by the glass leading up to the event.

 
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Chablis is the northernmost winegrowing area of Burgundy, but it’s geographically closer to Champagne than the Côte d’Or. That makes for a cooler climate, which translates to higher natural acidity in its wines. Like other white Burgundies, Chablis is made from 100% Chardonnay grapes, but two primary factors set its flavor profile apart. For one, the soil type found in the area is Kimmeridgian – a sort of mineral-rich clay laced with marine fossils. Yes, that means there are actually traces of oyster shells in the soil where the vines grow. Second, producers tend to use less oak, both in fermenting and aging their wines. The result is a racy, fresh, minerally complex palate that screams for shellfish (or really, anything).
— Food & Wine
 
 

 

Oyster photo courtesy of Liz Adams: sequinsandstripes.com
Wine photos via williamfevre.fr/en/home
Link to Food & Wine quote: foodandwine.com/blogs/best-wines-pair-oysters