MANA food bar fills a gap in vegetarian dining in Chicago. Executive Chef Jill Barron uses her vast experience in ethnic cuisine to create a menu that covers all levels of flavor and spice. MANA food bar is on Division Street in Wicker Park, an area that offers the perfect combination of boutiques, spas, restaurants and bars. Harlan Thompson collaborated with MANA’s owners to create a warm, modern space with fixtures built out of reclaimed wood and other green touches.

Open to the street with floor-to-ceiling windows, MANA food bar was designed by the owner’s husband, Harlan Thompson. The intimate, urban little restaurant has natural forms crafted from recycled and reclaimed materials. Thompson sourced local woodmakers and artists to fabricate the design of the bartop, chairs and booths. Brandon Hards crafted the sturdy, earthy chairs; Steven Techlemen created the bar and the tabletops from reclaimed wood beams; and Brian Harlow refashioned old sushi getas into custom chandeliers and made lighting from willow branches pressed between Plexiglas panels. The ceiling was built with Dryvit soundproofing stucco.

Hummus: chickpea puree with vegetables or toast

beats: thin sliced with arugula and aple salad in raspberry vinaigrette
Caponata: sweet and sour eggplant and capers with crostini
Maki: raw vegetables wrapped in collard greens with ponzu sauce
Thai pineapple salad: salad with cucumbers, spicy green chiles, mint and lime

Buckwheat soba noodles chilled with spicy peanut sauce and shredded vegetables

Spanikopita: baked filo filled with spinach, dill and feta cheese

Bi Bim bop: hot pepper miso with vegetables over brown rice and a sunny side up egg

Baked goat cheese served with warm with spicy tomato sauce and toasts

Desserts
Lemon tart with cashew crust
Chocolate cheesecake with cinnamon graham crust

MANA food bar
1742 W. Division St.
Chicago, IL 60622
(773) 342-1742

www.manafoodbar.com

photography by David C Lee