Eight of us had a great dinner at Mana last night. This was my second visit and, once again, I was blown away by the fact that there was no meat present and I didn't miss it at all. When I think of vegetarian restaurants, what comes to mind is the tasteless, macrobiotic slop that my girlfriend used to serve up in the 60's, or ersatz items like not-dogs, fakon and tofurky. What sets Mana apart is that Chef Baron is taking vegetables at face value and not trying to make them into something thy are not. At Mana, the veg stands alone and is presented in all its fully-seasoned, tasty glory.
This was an excellent meal, despite some ham-handed service, which I'm more than happy to look beyond. Food descriptions are taken from the Mana menu.
PickledThree kinds of homemade pickles
Brussels SproutsWith mustard-miso
BulgogiSeared tofu with a rich, soy shiitake mushroom glaze
PanzanellaToasted bread salad with shallots, tomato, cucumber, basil and red wine garlic vinaigrette
Mushroom SautéOver creamy polenta
ChiliCorn, black beans, chickpeas, green onions and white cheddar
Sesame NoodlesChilled yellow wheat noodles tossed in spicy sesame peanut sauce with shredded pea pods and carrots
Mana SlidersBrown rice and mushroom burger, with spicy mayo
Ma Po TofuSpicy eggplant, tofu, Chinese black beans and red chili paste over brown rice
RavioliSpinach-filled with tomato sauce, ancho-hazelnut pesto and asiago cheese 
Mana Food Bar
1742 W Division St
Chicago, IL 60622
(773) 342-1742
Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven