1/2 OFF BOTTLE WINE
$38 Chimichurri Chicken
(only available on Wednesdays)
Grilling with John: A Class Series by Chef John Manion
Looking to up your grilling game? Join us at El Che Steakhouse & Bar for our Grilling With John series, in which Chef John Manion shares his knowledge learned from grill masters in Argentina and Brazil with 15 lucky guests. Recognized as a “Master of the Flame” by Chicago Tribune’s Phil Vettel, Manion spent his childhood
in South America, where the weekend asado,
or backyard barbecue, was a way of life.
CLASS SCHEDULE AND TICKETS
HAPPY HOUR SEVEN DAYS A WEEK
5pm - 6pm, 50% all bar snacks
- Dinner Hours -
Monday - Thursday 5 pm - 10 pm
Friday - Saturday 5 pm - 11 pm
Sunday - 5pm - 9pm
Both the bar and patio (when in season) offer our full dinner menu.
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.