Tabu

"Tabu is a gigantic Latin American-inspired restaurant from the team behind the bar Recess, where someone is probably making a bad decision there as we type. The colorful space has pop art, bright furniture, and a roped ceiling that looks like a bunch of shredded paper towel tubes. It’s the kind of loud, crowded place where you order shots with your dinner—but unlike most of these kinds of restaurants, some of the food is pretty good. Like the fried chicken tacos, burger, and shrimp and grits with griddled corn masa and lime morita crema. Plus, they have a long drink menu with over 100 types of tequila and mezcal." - adrian kane

"Tabu in the West Loop is a gigantic Latin American-inspired restaurant from the team behind Recess. The colorful space has pop art, bright furniture, lots of plants, and a roped ceiling that looks like a bunch of shredded paper towel tubes. It’s the kind of loud, crowded place where you order shots with your dinner—but unlike most of these kinds of restaurants, some of the food is pretty good. Like the fried chicken tacos, burger, and shrimp and grits with griddled corn masa and lime morita crema. Plus, they have a long drink menu with over 100 types of tequila and mezcal." - Adrian Kane

"Tabú is a new restaurant in Fulton Market from Atomic Hospitality. The menu blends American comfort food with Mexican and South American spices. Chef Saúl Román, originally from Cuernavaca, Mexico, creates dishes like the Que-FC, a taco with tamarind gravy, aji amarillo aioli, and potato puree, and the Mole Dip, a take on the French dip with mole jus. The dessert includes a churroulette with flavors such as dark chocolate, guava, and dulce de leche, with one churro infused with habanero chile. The cocktail list features tequilas, mezcals, Mexican beers, and wines from Spain and South America. The restaurant has a main dining room and lounge seating 160, a bar with the largest collection of agave spirits in Chicago, pop-art paintings, and an 8,000-square-foot rooftop patio." - aimee.levitt

"Tabo Sushi, from decorated chef Takashi Yagihashi, resumes business and serves in the early afternoon and shuts down by 3 p.m." - Naomi Waxman