Chicago Sun Times

Chef adds a touch of easy elegance to poolside parties

August 27, 2003

Making people feel at home and confortable is foremost on Gabriel Viti's mind. Whether they are dining in his namesake Highwood restaurant or in his home, Viti wants everyone to feel their being there is important to him.

One way to do that is to present diners with a spectacular meal, where attention has been given to every detail. That insistence that everything is just right for the customers meant - to him at least - that he had to be there all the time. So during the restaurant's first nine years he opted to close rather than leave others in charge whenever he went on vacation.

However, as the restaurant celebrates its 10th year, Viti finally feels he doesn't have to be so hands-on all the time. He is confident that he and his dedicated staff have found the secret for consistency in service and food. That allows him to take an evening off every now and then to spend with family and friends.

Viti, who grew up in Highland Park, loves to spend summer days entertaining others at intimate pool parties. The fare at these parties often surprises guests, many whom are restaurant patrons who've become good friends over the years.

"They have already been to summer parties with barbecues, cold salads and fruit bowls," said the 40 year old Viti. "They've had their fill of burgers."
"I like a more adult party. It isn't formal but it is elegant."

GABRIEL'S POOLSIDE MENU
A non-vintage Veuve Clicquot as guests arrive
Seared ahi tuna and oysters Rockefeller paired with 2000 Ramey Chardonnay
Baked halibut, clams and corn in a lobster broth paired with 1997 Kistler Pinot Noir
Blue cheese, fresh figs, grapes and cherries paired with 1998 Silver Oak Cabernet