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Mana Food Bar
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“Good food great ambience!”
“How can anyone make tofu taste this good?”
“You can order everything on the menu in either a small or large portion size and you definitely want to get the large size for this one.”
“Incredibly friendly staff.”
Must experience!.
This is by far my favorite place to bring friends and house guests. The location is amazing; you'll want to spend the whole night just on this block. Whether you're a vegitarian or not, you will be
completly blown away (and filled-up) by the unique flavors and wide variety of dishes here.
the environment is incredible and the cocktails are refreshingly different.
Do yourself a favor and save room for one of their desserts. last time we got creme brule, green tea cheesecake, AND avocado sorbet.…
My New Favorite Restaurant in Chicago!.
I'm blown away by how incredible the food is at Mana. I had the "Bulgogi" which is seared tofu with soy shiitake mushrooms. How can anyone make tofu taste this good? It was amazing. I've also had
the "Rice Noodles" here which are not to be missed. They are mildly spiced with basil, mint and green onion, made with thai coconut milk, butternut squash and tofu. I've also had the "Tomato Pumpkin Ravioli" which is out of this world. I mean it is to die for. You can order everything on the menu in either a small or large portion size and you definitely want to get the large size for this one.
The inside of the restaurant is small and stylish. Gorgeous dark wood throughout. 2 booths up front with really cool light fixtures, then about 5 small tables towards the back and lots of counter space. Upscale with a casual vibe. Incredibly friendly staff. Highly recommended.…
Good food great ambience!. The food here is wonderful and looks too pretty to eat. This place is small and has a very cool hip vibe.
This Wicker Park vegetarian restaurant keeps a crowd by offering dishes accessible to the meat eater--that and cocktails..
The stylish restaurant swaps granola art-and-crafts typical of most vegetarian spots for boldly whitewashed brick, richly stained hardwood floors, industrial wall sconces and a fetching knotty pine
bar. Patrons are unlikely to find faux-meat preparations on the menu; instead of masquerading as meat, grains and veggies are served honestly. A small- and large-plates format means lots of choices in two sizes--such as ribbons of raw yellow and green squash with pesto and cherry tomatoes, mushroom rice sliders, and beets with acidic apple salad. Desserts are strong contenders; chocolaty pots du creme could be subbed in on a steakhouse menu and customers would be none the wiser.
Photo by Jasmin Shah…
