When Vivo opened on Randolph Street 20 years ago, the area west of Halsted Street was a restaurant wasteland. “My biggest fear,” says owner Dan Krasny, “was, ‘What if nobody comes?'”
The question quickly became one of how to fit everybody in, and Vivo’s success helped turn Randolph Street into one of the city’s biggest dining destinations. 838 W. Randolph St., 312-733-3379
Indicates dish was cooked by Boy Scouts. Kidding. It refers to the kitchen’s wood-fueled grill.
“Gli” is Italian for “the.”
Calamari Grigliati: On the menu since opening day; in 1991, grilled (not deep-fried) calamari was something of a novelty.
Caesar: This is what Krasny orders, but the kitchen makes a special, light version for him.
Literally “contours” or “outlines;” i.e., side dishes.
Most popular side by far.
These ever-changing specials allow the rest of the menu to remain static, and, yes, the kitchen takes requests.
Krasny’s fave, but, he says, “I can’t eat it any more.”
These will be part of the 20th anniversary menu.
One of the newest items on the permanent menu.
A seriously good, seriously rich dish.
Wood-grill flavor plus horseradish ‘taters equals delicious.
A smidge higher than the standard 18 percent. But isn’t your waiter worth it?
Chef Vincente Duran has been running the kitchen from Day One.
The Elevator Room, a single-table space high above the dining room, is still one of the most popular tables in town; Michael Jordan, Michelle Pfeiffer, the Grateful Dead have dined there.
A special 20th anniversary menu (three courses, $20, lunch and dinner) will be featured Nov.1 through 15; a portion of proceeds will benefit the United States Holocaust Museum.
Krasny and then-partners Jerry Kleiner and Howard Davis also opened Marche and Red Light on Randolph before going their separate ways (Krasny got custody of Vivo).
During the Michael Jordan years, Vivo was a huge destination for fans before and after Bulls games. “From 6 to 7 p.m. on game days, we were packed,” Krasny says.
Dramatic spotlights were designed to illuminate wafting cigarette smoke for a “sexy atmosphere;” these days, there’s just smoke from the open kitchen’s grill.
