Checkout Chef Manion's BBQ Sauces as well!
El Che Steakhouse & Bar is Executive Chef/Partner John Manion’s homage to Argentina's beloved asados, traditional backyard barbecues featuring platters of rustic flame-finished grilled beef. This Argentinian-influenced steakhouse, located just beyond Chicago's West Loop’s famed “restaurant row,” has built a reputation as go-to destination for beef, wine and live-fire cooking.
In response to the pandemic and its resulting effects on the restaurant industry, El Che Steakhouse & Bar launched an additional business, El Che Meat & Provisions, to provide great products outside of the restaurant experience. In partnership with Here Here Market, you can access El Che's delicious seasoning for national shipping and have a true asado grill at home.
It all began when John Manion moved to Sao Paulo, Brazil, when he was 8 years old. With his family he spent the following 5 years soaking in the culture and, most importantly, the food of a place very far from home. While Manion always felt more at home in restaurant kitchens, where he’d worked since age 15, he went on to study English and political science at Marquette University and took a job at a public relations firm in Wash., DC, after college. After a short time, he felt compelled to pursue his love of cooking full-time, so he moved to Chicago to attend the College of Culinary Arts at Kendall College. Recalling the beachside joints of Brazil, Manion, a 20-year veteran of the local restaurant scene, opened the West Loop’s La Sirena Clandestina in 2012. In 2016, he continued his culinary journey with El Che Steakhouse & Bar, a love letter to his travels in Argentina interpreted through the Buenos Aires tradition of live-flame cooking. Manion’s passion for South American flavors animates the spirited dishes and sultry ambiance of both of his restaurants. El Che Steakhouse & Bar has earned a coveted three-star rating from the Chicago Tribune. In 2017, Manion was nominated for “Chef of the Year” at the Jean Banchet Awards and was recognized as a “Master of the Flame” by Phil Vettel in the Tribune’s “Critic’s Choice Dining Awards.”