avec, a Mediterranean and Midwestern influenced shared plates restaurant, opened in October 2003 out of a partnership between Executive Chef Paul Kahan, restaurateur Donnie Madia and wine steward Eduard Seitan. Chef Perry Hendrix’s rustic menu, featuring Midwest ingredients from valued local purveyors, takes its cue from the sun-drenched wine regions of Southwestern Europe. Originally conceived as a wine bar, the kitchen’s offerings quickly steered the space in another direction. Thirty wines are offered by the glass, encouraging guests to experiment with avec’s selection of European boutique wines.

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