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El Che Steakhouse & Bar

El Che Steakhouse & Bar El Che Steakhouse & Bar, located in Chicago's West Loop, is a spirited Argentine-American steakhouse housed in the former Checker Taxi building that evokes contemporary rhythms of Buenos Aires with sultry tones and subtle nods to South America throughout. Executive Chef/Partner John Manion's locally sourced menu features wood-fired cuisine Al Asador, including grilled meats and whole seafood cooked on custom-built grills in an open hearth. The beverage program centers on American spirits and an all-South American wine list, making El Che a go-to destination for beef and live-fire cooking.
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Recent social media posts

Fire, beef, and one of the deepest South American wine lists in the country.That’s what we’re here for.
05/29/2026

Fire, beef, and one of the deepest South American wine lists in the country.

That’s what we’re here for.

Before. After.16oz Mishima Reserve Wagyu NY Strip from Washington, taken from raw to perfectly charred over the hearth.
05/26/2026

Before. After.

16oz Mishima Reserve Wagyu NY Strip from Washington, taken from raw to perfectly charred over the hearth.

Wine this serious deserves a proper dinner.Join Pedro Parra at El Che on June 18 for five courses, incredible wines, and...
05/21/2026

Wine this serious deserves a proper dinner.

Join Pedro Parra at El Che on June 18 for five courses, incredible wines, and a deep dive into the soils and stories of Southern Chile.

Chicago’s heating up. So is the hearth.
05/18/2026

Chicago’s heating up. So is the hearth.

Go big or don’t bother. 40 oz Wagyu flap, Manion style, green peppercorn au poivre.
05/13/2026

Go big or don’t bother.

40 oz Wagyu flap, Manion style, green peppercorn au poivre.

Go out on something serious.Sticky toffee pudding, chocolate, toffee sauce, vanilla gelato melting into it. No notes.
05/07/2026

Go out on something serious.

Sticky toffee pudding, chocolate, toffee sauce, vanilla gelato melting into it. No notes.

From raw to roasted.Oysters over coal, finished with soubise, Parmesan breadcrumbs, and pickled Fresno.
05/03/2026

From raw to roasted.

Oysters over coal, finished with soubise, Parmesan breadcrumbs, and pickled Fresno.

This is where the flavor comes from.Dry-aged with intention, featured on our reserve list. Worth the wait every time.
04/29/2026

This is where the flavor comes from.

Dry-aged with intention, featured on our reserve list. Worth the wait every time.

The kind of wine list you can trust.South American wines, thoughtfully built and led by Thebanchetawards Sommelier of th...
04/27/2026

The kind of wine list you can trust.

South American wines, thoughtfully built and led by Thebanchetawards Sommelier of the Year, Alex Cuper and our team of Somms, Assistant General Manager, Konner Korak, and General Manager, Laura Robinson-sundh,

Seasoned with salt.  Finished on the fire.  No distractions, just beef.  The way it should be.
04/23/2026

Seasoned with salt. Finished on the fire. No distractions, just beef. The way it should be.

Bone marrow, straight from the hearth.Gremolata, horseradish, Publican Quality Bread toast.
04/21/2026

Bone marrow, straight from the hearth.

Gremolata, horseradish, Publican Quality Bread toast.

A banana split, done our way. Fernet fudge, roasted peanuts, blueberry, and a cherry on top.A little nostalgic, a little...
04/19/2026

A banana split, done our way. Fernet fudge, roasted peanuts, blueberry, and a cherry on top.

A little nostalgic, a little unexpected.

Wines run just as deep in passion as the fire here.  With the largest selection of South American wine in the country, e...
04/17/2026

Wines run just as deep in passion as the fire here. With the largest selection of South American wine in the country, every pour has a story.

This is what happens when shrimp and grits meets live fire. Coal roasted prawns, soaked in bisque, finished with aji and...
04/15/2026

This is what happens when shrimp and grits meets live fire. Coal roasted prawns, soaked in bisque, finished with aji and scallions.

Something you’ll think about tomorrow.

This is what happens when shrimp and grits meets live fire. Coal roasted prawns, soaked in bisque, finished with aji and...
04/14/2026

This is what happens when shrimp and grits meets live fire. Coal roasted prawns, soaked in bisque, finished with aji and scallions.

Something you’ll think about tomorrow.

Go ahead… SPILL THE TEA.Chamomile mezcal, Nonino amaro, turmeric-ginger, yuzu and Earl Grey.
04/09/2026

Go ahead… SPILL THE TEA.

Chamomile mezcal, Nonino amaro, turmeric-ginger, yuzu and Earl Grey.

Spring is coming, and so are new wines by the glass at Che!Meet Bodega Garzón Reserva Albariño.  Food friendly, texture...
04/08/2026

Spring is coming, and so are new wines by the glass at Che!

Meet Bodega Garzón Reserva Albariño. Food friendly, textured but dry with beautifully balanced fruit.
Come taste and see what made us fall in love with this wine!

Keep it classic or take it further.Filet mignon with the option to add lobster, diavola butter, and scallion.
04/07/2026

Keep it classic or take it further.

Filet mignon with the option to add lobster, diavola butter, and scallion.

Quietly, one of the best things on the table.Cavendish quail made with criolla, chicharon and leek purée. Layered, balan...
04/03/2026

Quietly, one of the best things on the table.

Cavendish quail made with criolla, chicharon and leek purée. Layered, balanced, and worth the order.

03/31/2026

Red wine, no labels, all instincts.

and go head-to-head in a blind tasting to see who really knows our South American wines.

Let it linger.Bright at first sip, warm on the finish, and just bold enough to keep you leaning in.
03/27/2026

Let it linger.

Bright at first sip, warm on the finish, and just bold enough to keep you leaning in.

03/25/2026

Red wine, no labels, all instincts.

Laura and Konner go head-to-head in a blind tasting to see who really knows our South American wines.

03/23/2026

It’s called the Party Steak for a reason.

40 oz. Wagyu Flap. Au poivre. Enough said. 🔥

03/18/2026

This is how we cook for a crowd.

Ribeye. Tira de Asado. Housemade sausages. Sweetbreads.

The Parrillada is part of our Hearth Menu experience. $150 per guest, served family-style, with courses adjusted to your party.

Address

845 W Washington Boulevard
Chicago, IL
60607

For those using public transport, take the bus or train to the nearest station on W Washington Boulevard. Once you arrive, walk a few blocks to the steakhouse.

For those driving, take W Washington Boulevard and look for available parking near the steakhouse. Be sure to check for any parking restrictions or fees in the area.

Opening Hours

Monday 5pm - 10pm
Tuesday 5pm - 10pm
Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 11pm
Saturday 5pm - 11pm

Telephone

+18723204912

Alerts

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Category

Food Inspection

Out of Business

Food safety rules last inspection date: 2022-03-02

What people say

El Che Steakhouse & Bar is a must-visit destination for anyone looking for an authentic Argentinian steakhouse experience in Chicago. Chef John Manion's love letter to his travels throughout Argentina is evident in every aspect of the restaurant, from the warm and eclectic setting to the locally sourced vegetables, grilled meats, and whole seafood cooked on custom-built grills and chapas in an open hearth.

The 12-foot custom-built grill serves as the inspiration for El Che's menu, which features rustic flame-finished grilled beef that pays homage to Argentina's beloved asados. The sultry tones and subtle nods to South America throughout the restaurant create an inviting vibe that transports diners to Buenos Aires.

In addition to the delicious food, El Che also boasts a focused all-South American wine list that perfectly complements the flavors of the cuisine. And with a black marble bar adding a touch of elegance to the space, it's no wonder that El Che has become known as Chicago's go-to destination for beef, wine, and live-fire cooking.

Overall, El Che Steakhouse & Bar is a fantastic choice for anyone looking for an unforgettable dining experience in Chicago. From the mouth-watering food to the inviting atmosphere, this restaurant truly has it all.

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