Jill Barron

My Venues


  • Bib Gourmand
    Michelin Guide
  • Best New Restaurants
    Chicago magazine
  • Dish of the Year: Taco Platter
    Chicago magazine
  • Best Vegetarian Restaurant
    Time Out Chicago

Where I Go Out

Behind the Scenes

Indulge in our newest
"Indulge in our newest cocktail. Built with dry gin, ruby red grapefruit, rosemary, and bubbles! #wickerpark"
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Potato and goat cheese gnocchi
"Potato and goat cheese gnocchi with roasted pumpkin, pepitas, sage, olive oil and goat gouda #chicagofood"
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Crimini, oyster, shimejii and
"Crimini, oyster, shimejii and shiitake mushrooms sautéed in white wine, butter, parsley and garlic served over creamy polenta. #chicagofood"
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Baby kale with pears, sesame
"Baby kale with pears, sesame oat granola and ginger miso dressing. #meatless"
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Today we're throwing back to
"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"
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Saag paneer over brown rice is
"Saag paneer over brown rice is a must have at Mana. Pairs wonderfully with our house made green chile hot sauce! #wickerpark"
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At My Venues