Vicente Duran

 

Vice & Vivo

Location 838 W. Randolph Street Chicago, IL 60607

Reservations 312.733.3379

Web www.vivo-chicago.com

 

At Vice & Vivo, our philosophy is to create an experience that will leave each and every guest unable to resist the temptation to come back for more. For instance, our philosophy on food can be summed up with these three words: simplicity, quality and consistency. True Italian so perfectly executed that a decade later we are still icons of the Randolph Street Market District. Service completes the delight of an evening at Vivo or Vice. Rest at ease as our knowledgeable, vivacious service team is there for you at every corner. Relax as you inquire about selections from our menus prepared by Executive Chef Vicente Duran, including a fine-tuned wine list chosen primarily from Italy’s premier vineyards, as well as a nifty little category entitled “From the States.” We would love to cordially invite you to our “dinner parties”—we throw them every night at Vice & Vivo. Swing by and we’ll change the way you look at dining.

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Lamb Chops with Balsamic-Red Grape Reduction

 

Ingredients

Lamb

2 racks bone in lamb chops (New Zealand or domestic)

salt and pepper

Sauce

4 oz. 18-year-old balsamic vinegar

1/4 cup refined sugar

1/4 lb. red seedless grapes

10-12 mint leaves

Sides

1 lb. fresh cleaned spinach

4 Idaho potatoes, quartered

 

 

Method

1) Preheat oven to 375º F. 2) Remove excess fat from the lamb and rub with salt and pepper. 3) Heat a sauté pan to 375º F and lay rack fat side down first. Sear each side for 3 to 4 minutes. 4) Transfer the pan to the oven for an additional 4 minutes for medium rare—leave for an additional 2 minutes thereafter for medium and so on. 5) In medium size stock pot simmer sugar, grapes and balsamic for 3-4 minutes or until the ingredients turn into a syrup. Remove from heat and add mint leaves. 6) Toss the quartered potatoes in olive oil. 7) On a sheet pan, place the quartered potatoes face down. Sprinkle with salt and pepper and bake on the sheet pan for 20-25 minutes until crisp and golden. 8) In sauté pan wilt fresh spinach with olive oil and garlic.

 

To Serve