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John Manion

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