TAMA Chicago
Permanently Closed
Mediterranean & South American fusion, avgolemono ramen, short rib orzo
Mediterranean & South American fusion, avgolemono ramen, short rib orzo
"A Bucktown collaboration between Greek chef Avgeria Stapaki and chef Adalberto Olaez dials up a trifecta of Mediterranean, South American, and East Asian influences — think a katsu sandwich topped with preserved lemon aioli or empanadas stuffed with braised lamb. Michelin raves about the menu, talking up “charred oyster mushrooms tossed with caramelized chopped hazelnuts are mixed tableside with a thick miso yogurt for a savory opener, while short rib orzo loaded with Parmesan is perfectly indulgent.”" - Ashok Selvam
"With its bright white exterior and black picket fence, Tama is one of those places you can't walk by without wondering what's going on inside. Come inside and you won't be disappointed. Chefs/co-owners Avgeria Stapaki and Adalberto Olaez have fashioned a menu that is as likable as the setting. It's all designed for sharing, making it a perfect spot for dinner with friends or larger parties. Dishes share a Mediterranean and South American influence with a bit of the Asian diaspora. Charred oyster mushrooms tossed with caramelized chopped hazelnuts are mixed tableside with a thick miso yogurt for a savory opener, while short rib orzo loaded with Parmesan is perfectly indulgent. Greek wines figure largely on the interesting wine list." - Michelin Inspector
"We recently checked out Tama. Read our review here. Tama serves spins on Mediterranean food, like beef loin skewers with truffle, or avgolemono that has ramen instead of rice. The seasonal menu at this Bucktown spot is driven by the chef behind the original Nisos, a short-lived Greek restaurant. Hopefully Tama sticks around longer." - john ringor, veda kilaru, nick allen
"I’ve noticed Chicago is seeing an uptick in surprising cross-cultural ramen inventions, exemplified by the avgolemono ramen at the newish Mediterranean restaurant Tama in Bucktown." - Naomi Waxman
"This Bucktown spot is from the chef behind the original Nisos, a short-lived Greek restaurant known for gimmicky tableside antics and creative takes that didn't work. Tama’s spiritual predecessor haunts the seasonal Mediterranean menu here, but the unexpected twists are less flashy and the food is cooked well. The downside is that dishes tend to be overwrought. They're interesting in concept—like an avgolemono using ramen noodles instead of rice—but never really come together. You can still have a nice experience though, especially for early-in-the-game dates when romance mostly means going slightly upscale and splitting portions more elegant than family-style platters. The narrow space is packed with people sitting in booths and tables meant for two, plus there’s a cramped chef’s counter you won’t mind if the date is going well, and the opportunity for conversation with the chefs as a buffer in case it’s not. Food Rundown Turmeric And Herb Pita This thicker-than-average pita feels like a pleasant mistake. Despite an oily coat, the slightly dry, spongy texture is light and delicately herby, which pairs well with some just-fine dips. photo credit: Veda Kilaru Horiatiki This version of a greek salad involves strawberry-infused rice vinegar and feta mousse, and has welcome pops of brightness from strawberries and tomato chunks. It’s one of the best things on the menu, but is watery and overdressed. Expect a pool of liquid you won’t know how to get off your plate. photo credit: Veda Kilaru Empanadas Essentially spanakopita in empanada form—with a borderline burnt crust, undersalted spinach filling, and whipped feta foam that doesn’t add anything. photo credit: Veda Kilaru Avgolemono Component-wise, there’s a lot to like. The noodles have a nice bite, the fried chicken is cooked well, and the lemony broth is creamy. But the sauce is bitter, thanks to too-burnt garlic. And the noodles get coated in it, rather than absorbing and tempering the flavor like rice would. The whole dish just doesn’t come together. photo credit: Veda Kilaru Eel You’ll get a few slivers of barbecued eel that taste like nondescript pieces of meat. They come perched on top of some bland and gritty fava bean puree. Skip this. photo credit: Veda Kilaru Short Rib Orzo Like the avgolemono, this is another “signature” item. A fork-tender hunk of short rib swims in a bowl of equally well-cooked orzo. You might need a break after a fourth spoonful of flat, lemony beef flavor, but it’s not a bad option. photo credit: Veda Kilaru" - Veda Kilaru
