TAMA Chicago

"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

"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 photo credit: Veda Kilaru 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." - Veda Kilaru

"An inventive Mediterranean restaurant with a wide-open kitchen offering unusual spins like avgolemono 'ramen.'" - Naomi Waxman

"Chicago’s increasingly competitive Mediterranean dining scene gained a compelling new contender with the April debut of Tama, chef Avgeria Stapaki’s inventive new neighborhood restaurant in Bucktown. Stapaki, a Greek native who moved to Chicago in 2019 to open splashy Mediterranean spot Nisos, was forced to forge a new path when its owners decided to close and revamp the restaurant after less than a year. In the end, the split set Stapaki free to cook on her terms alongside co-owner Adalberto Olaez (Lao Peng You, Boeufhaus). Their opening menu is unlike any other Mediterranean lineup in town with early hits like avgolemono ramen (crispy chicken, Swiss chard “nori”), vibrant dolma (tabbouleh, beurre blanc), and zesty yuzu tuna tartare." - Ashok Selvam, Naomi Waxman

"Avgeria Stapaki and Adalberto Olaez have created an ambitious menu at Tama, a restaurant in Bucktown, Chicago, that stands out from the typical Mediterranean dining scene by incorporating international flavors and creativity. The menu includes unique dishes such as avgolemono ramen, dolma with tabbouleh and beurre blanc, and short rib orzo. The restaurant, located at 1952 N. Damen Avenue, features a first-floor counter service and bar, and a second-floor dining area available for private events. An outdoor patio is also planned. Tama replaces a venue that housed several fine dining restaurants before, and its decor includes a warm earthy color palette and olive trees. It offers a casual atmosphere with competitive pricing." - Naomi Waxman