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118 W. Grand Ave. Send to Phone
312-222-9700 | Make Restaurant Reservations | Menu
Peruvian fare and elevated cocktails in River North.

Dinner nightly

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Tanta, Chicago, IL

Tanta Restaurant Review

About the restaurant: This River North restaurant originated by Gastón Acurio made its stylish debut in 2013, and hasn't lost its footing. The ground level dining room bursts with foodsters in the mood for pisco sours, from up-and-coming professionals to couples on dates. Come warm weather, the rooftop patio flanked by a bar, banquette and high-top seating is where all the action is, and even if it rains, there are plenty of red patio umbrellas to sit out the drizzle.

Likes: Elevated Peruvian cocktails.
Dislikes: The rooftop is tight.

Food & Drinks: Executive chef Giancarlo Valera takes over from Acurio with an impressive line-up of ceviches (get a tasting), anticuchos (skewers) and Chinese-inspired Del Chifa dishes. The lomo saltado is buttery and garlicky with its beef tenderloin, red onions, tomatoes, rustic potatoes and cilantro on rice. For surf, the pescado frito is pretty on the plate and just as good to eat, thanks to sautéed bok choy, white chaufa rice and spicy nikei sauce. Wok-fried quinoa chaufa delights with bell pepper, mushroom, bean sprouts, soy sauce, sesame oil and scallions. Finish with the sized-for-two Mousse de Chocolate Fortuna, which gets its crispiness from quinoa. Cocktails are fresh and elevated, including the heat-packed, tequila-based “el chingon” and “the last chance” featuring Brazilian vodka, hibiscus cordial and more. A sturdy, well-edited wine list showcases several sparkling options and global reds and whites.
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