El Che Steakhouse & Bar is Executive Chef/Partner John Manion’s homage to Argentina's beloved asados, those traditional backyard barbecues featuring platters of rustic flame-finished grilled beef. This Argentinian-influenced steakhouse, located just beyond the West Loop’s famed “restaurant row”, has built a reputation as Chicago's go-to destination for beef, wine and live-fire cooking. A 12-foot custom-built grill serves as the inspiration for El Che’s menu, which includes South American-tinged meats, seasonal vegetables, seafood and novel barrio-inflected snacks. Its heat—both figuratively and literally—can be felt throughout the restaurant, especially at the chef’s counter and hearth table located directly in front of it.
Chef Manion’s passion for Latin America, where he lived as a child, imbues the deeply flavorful dishes and dramatic setting of the charming 100-seat restaurant. The wonderfully simple, ingredient-focused food is complemented by a wine list that highlights the unique varietals of the region. The vibrant cocktail program and lively bar area have secured a loyal following of their own. El Che Steakhouse & Bar has earned a coveted three-star rating from the Chicago Tribune and was named in the “Top 50 Chicago Restaurants” by Chicago Tribune’s dining critic, Phil Vettel. Read below to learn more about El Che Steakhouse & Bar.
Who are you?
John Manion, executive chef/ owner
How long have you been in the neighborhood?
8 years
Why the West Loop?
I've always loved the Checker Taxi building, even when I just knew it from driving by; the facade seems so out of place in Chicago, yet so right. When the owners of the building approached us to do a concept here I knew it was meant to be. In a way, the West Loop chose us.
What are your top challenges in growing your business?
Capital, and understanding the unique nature of the restaurant business. Finding the right people and building a team around them. Motivating that team to strive for perfection, day in and day out. Reaching your customers in an increasingly competitive market.
What makes your business unique?
A huge fire burning in the middle of it is the beating heart of this business. The people who work here and their dedication to a shared vision.
What gets you up in the morning?
My beautiful wife and son. Often, Tina the Wonderdog licking my face.
What’s your favorite part of the West Loop?
The concentration of culinary and hospitality talent, perhaps more per capita than any neighborhood in the country.
What does the future look like?
Rosie, indeed.
Bonus Question: Tell us a fun fact about you or your business!
The idea for El Che has been kicking around since I found a brass plaque that reads "EL CHE BAR" in a bin in an antique shop in the San Telmo neighborhood of Buenos Aires nearly 20 years ago.