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Johnmanion

  1. Events
    The Levitts and Manion Team Up For Bare Knuckle Farms Dinner February 17Porky pork dinner of pork coming.
    By Michael Gebert
  2. Video Feed
    Video Feed: You’ll Never Guess What The First Food Cooked at La SirenaJohn Manion cooks for the Reader’s Key Ingredient.
    By Michael Gebert
  3. Openings
    ‘Things Happen For a Reason": John Manion’s La Sirena Clandestina, Opening EarlyChef John Manion talks about his new La Sirena Clandestina, opening in September.
    By Michael Gebert
  4. Chefs
    John Manion To Open La Sirena Clandestina in Dodo SpotJohn Manion to open Latin and South American farm-to-table restaurant on Fulton.
    By Michael Gebert
  5. Chef Shuffles
    John Manion Breaks Away from Branch 27 to Open New RestaurantHe has been thinking of his own restaurant for a long time.
    By Nick Kindelsperger
  6. Menus
    What to Eat for Brunch at Branch 27, Launching SundayIt’s meat, meat, and more meat at John Manion’s inaugural brunch for Branch 27.
    By Helen Rosner
  7. Reopenings
    What to Eat at Branch 27, Reopening TonightJohn Manion’s new menu includes lots of comfort food.
    By Helen Rosner
  8. Chef Shuffle
    Andrew Hroza Will Helm Goose Island ClybournHe’s a certified beer sommelier, has cooked at the restaurant for years, and is now running the show.
    By Helen Rosner
  9. Foodievents
    Say Goodbye to John Manion at Tonight’s Goose Island Thanksgiving DinnerJohn Manion helms his last beer dinner at Goose Island Clybourn.
    By Helen Rosner
  10. Chef Shuffle
    John Manion Leaps from Goose Island to Branch 27He’ll stay on through Thanksgiving, and be replaced from within.
    By Helen Rosner
  11. Foodievents
    Buy Your BaconFest VIP Pro Cookoff Tickets Today!Tickets are on sale now for the ten-chef extravaganza.
    By Helen Rosner
  12. Foodievents
    Roasting Whole Pigs: So Hot Right NowThree high-profile pig roasts are happening this weekend.
    By Helen Rosner
  13. Foodievents
    Carrots Without SticksThe Green City Market celebrates the humble carrot.
    By Helen Rosner