-Grubbing in Chicago
Modern Greek Eats in Bucktown
It wasn’t planned this way but today we’re going to check out a new restaurant in yet another building that has yet to find the perfect pairing as far as a long standing tenant goes. Tama is the latest place to take up residency at 1952 N Damen in Bucktown. The restaurant space that looks like a home has previously housed a few fine dining restaurants though none of them were able to stick around long. Chef Avgeria Stapaki and Chef Adalberto Olaez, co-owners of Tama, hope to change that.
Stapaki originally moved to Chicago from Greece to run the kitchen at Nisos, a West Loop fine dining destination that was later scrapped and replaced with a steakhouse. While Nisos was reflective of the River North area, Tama is geared towards Bucktown. It has less flair and more substance. It just might be what was needed as far as a lasting relationship between restaurant and space. With the recent success of Pompette and the ever lasting success of Le Bouchon, Bucktown can be a good 'hood to open up a restaurant but you have to have the right mix there as much as anywhere. I think that mix needs to be a step above typical but a step below extravagant and that’s Tama. They turned the space into an inviting place for a last second dinner decision. By which I mean the type of spot you can just walk into and grab a drink and something to eat from the chef driven Mediterranean menu.
I suggest starting with the Patatas Bravas which substitute Greek yogurt for mayo. The potatoes are fried to a perfect crisp and the yogurt sauce is pleasantly refreshing. An order of empanadas filled with spinach, feta and herbs was also wonderful while clams with linguine was well done but nothing to get excited about. The most intriguing item on the menu is the 'Avgolemano Ramen' which mixes avgolemono soup, swiss chard "nori", chili, crispy garlic, and crispy chicken thighs plus made in house noodles with a rich and creamy chicken broth blended with lemon and eggs. My only complaint was the noodles were more like spaghetti than ramen in terms of texture but at least they were al dente. The chicken was crisp with a smooth shake and bake type of coating so it's best to take it out of the bowl so it doesn't get soggy. With just a little bit of tweaking I think this could become one of those day one dishes that never leaves the menu as Tama could have staying power. You can click HERE for five more relatively new Bucktown restaurant openings. See ya next time @chibbqking.
Tama
1952 N Damen Ave
Chicago, IL 60647
(312) 955-0212
Website
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