New Chicago Steakhouse to Emphasize Live-Fire Cooking Chef John Manion will open Palomino in Chicago's West Loop neighborhood in early 2027, a steakhouse centered on live-fire cooking and American grilling traditions rather than classical steakhouse conventions. Manion, who has spent nearly three decades cooking at restaurants including La Sirena, El Che, and Brasero, said his inspiration came from recent work at regional fire and barbecue events across the country. "In the last few years I've had the opportunity to cook all over the country at fire and barbecue events, and I have become intimately familiar with the traditions of grilling here in the United States," Manion said. "Palomino is a reflection of this nation's culinary heritage. We will push the boundaries of what a live-fire kitchen can be."
Menu and Beverage Strategy Chef de Cuisine Carlos Cruz, formerly executive chef of John's Food & Wine, will work alongside Manion to develop a menu that prioritizes provenance. The restaurant will source boutique American beef and farm-raised game birds, supplemented by local produce. A raw bar drawing on Gulf Coast traditions will feature smoke-infused seafood options. Beverage Director Alex Cuper, who has worked with Manion's Hey Che Hospitality group, will lead the wine program with a 100% North American bottle list emphasizing small-scale independent producers. The cocktail program will focus on American spirits with ingredient-driven drinks.
Recent Milestones The announcement comes after a strong year for Manion's hospitality group.
El Che Steakhouse & Bar marked its 10th anniversary, while Brasero earned a James Beard Award semi-finalist nomination. Manion and Cuper were named Jean Banchet's 2026 Chef of the Year and Sommelier of the Year, respectively.
Why It Matters
Palomino represents a shift in Chicago's steakhouse landscape toward live-fire technique and American sourcing at a time when high-end meat-centric dining continues to evolve beyond classical French-inflected models. The restaurant's emphasis on regional grilling traditions and North American wine signals operator confidence in locally-focused, domestically-sourced concepts in premium segments.
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Written by FBM Publications Editors
