Chef

Jill Barron

"Indulge in our newest cocktail. Built with dry gin, ruby red grapefruit, rosemary, and bubbles! #wickerpark"

"Potato and goat cheese gnocchi with roasted pumpkin, pepitas, sage, olive oil and goat gouda #chicagofood"

"Crimini, oyster, shimejii and shiitake mushrooms sautéed in white wine, butter, parsley and garlic served over creamy polenta. #chicagofood"

"Baby kale with pears, sesame oat granola and ginger miso dressing. #meatless"

"Today we're throwing back to one of our old favorites: raw vegetable maki. Carrot, avocado, enoki mushroom, wasabi green bean and daikon sprouts wrapped in collard greens and served with house ponzu sauce. #divisionstreet"

"Saag paneer over brown rice is a must have at Mana. Pairs wonderfully with our house made green chile hot sauce! #wickerpark"