TÁMA is a votive (an offering or promise) for someone that requires help. A miracle. It is an act of love in its purest form – we believe that cooking for someone is another expression of this same love.
Our approach brings people together with shareable plates in a casual modern bistro with a union of Mediterranean, Asian, and South American traditions.
The menu will remain ingredient-curious; it will change often, according to components best sourced by seasonality, local markets, and our own imaginations.
The Lunch
TO SHARE
• Bread & Butter 14
House baked focaccia friseé, truffle manchego ice cream.
• Empanadas 20
Braised lamb, roasted red pepper, greek yogurt.
• BEEF CARPACCIO 26
Beef tenderloin, parmesan, chive pesto, grilled sourdough.
• HORIATIKI SALAD 22
Feta mousse, tomatoes, strawberries, capers, olives, spring onions.
• Rois stracciatella 22
Stracciatella cheese, apples, whipped honey, chili oil.
• FRENCH FRIES 14
Garlic, parsley, parmesan.
LUNCH SPECIALS
• Steamed Mussels 22
Saffron & white wine broth, grilled sourdough.
• MEDITERRANEAN KATSU SANDO 18
Crispy chicken, preserved lemon aioli, pepper relish, cilantro slaw.
• THE BURGER 20
Beef patty, chorizo mayo, caramelized onions, brioche bun.
• GRILLED SEABASS 28
Grilled seabass fillet with grilled brocollini.
DESSERTS
• BURNT BASQUE CHEESECAKE 14
Crustless spanish-style cheesecake, bruléed sugar, strawberry coulis
• TIRAMISU 14
Espresso soaked lady fingers, sweetened mascarpone, cocoa dusting.
The Dinner
TO SHARE
• Bread & Butter 14
House baked focaccia friseé, truffle manchego ice cream.
• CEVICHE 26
Seabass, citrus-chilli vinaigrette, ginger, spicy sweet peppers.
• TUNA TARTARE 24
Tuna, lime, herbs, parsley oil, crispy onions.
• Empanadas 20
Braised lamb, roasted red pepper, greek yogurt.
• BEEF CARPACCIO 26
Beef tenderloin, parmesan, chive pesto, grilled sourdough.
• "SUMMER PIE" 18
Summer vegetables, phyllo dough, goat cheese mousse.
• SCALLOPS 22
Seared with lemon & white wine, corn mousse.
• HORIATIKI SALAD 22
Feta mousse, tomatoes, strawberries, capers, olives, spring onions.
• Patatas Bravas 16
Spicy greek yogurt, fried garlic.
• Oyster mushrooms 20
Miso cream cheese, caramelized hazelnuts.
• Truffle Beef Skewers 22
Marinated tenderloin, tartufo vinaigrette, grilled dough.
LARGE PLATES
• Grilled Asparagus 22
Bresaola ribeye, toasted almonds, egg yolk gel, manchego cheese.
• Steamed Mussels 22
Saffron & white wine broth, grilled sourdough.
• agnolotti 28
Oyster and beech mushrooms, caramelized hazelnuts, beurre blanc.
• RIBEYE 78
18 oz. black angus, truffle potato.
• Whole seabass 65
Olive oil, sea salt, lemon, broccolini.
• Short Rib Orzo 35
Braised beef, lemon zest, mizithra cheese.
• ROASTED CHICKEN 38
Half chicken, trahana mousse.
SIDE PLATES
• Grilled brocollini 8
Lemon, olive oil and crispy garlic.
• Truffle potato 10
Whipped with truffle and parmesan.
DESSERTS
• BURNT BASQUE CHEESECAKE 14
Crustless spanish-style cheesecake, bruléed sugar, strawberry coulis
• TIRAMISU 14
Espresso soaked lady fingers, sweetened mascarpone, cocoa dusting.
The Bar menu
TAMA COCKTAILS
• COFFEE & CIGARETTES 17
Vodka, espresso, coffee liqueur, Aegean sea salt.
• CRIMSON PEAK 17
Bell pepper-infused gin, citrus, celery salt.
• LOULOUDIA 17
Olive oil washed gin, elderflower, orgeat (treenut allergy).
• ELVIRA HANCOCK 17
Mezcal, lime, agave nectar, salt powder.
• TWO SMOKING BARRELS 17
Bourbon, cocchi americano, rosso vermouth.
• FERNET REVIVER 17
Fernet blend, angostura, pineapple.
• FORBIDDEN FRIT 12
Seasonal fruit mocktail, add choice of spirit +5.
SPARKLING WINES
• "KTIMA SPYROPOULOS" 17/80
2022 Spyropoulos, Brut, Moschofilero / Greece.
• "TISSOT BUGEY" 17/80
2019 Dry Brut Rosé Altesse / France.
WHITE WINES
• "Atma" 16/75
2023 Thymiopoulos, Xinomavro-Malagouzia / Naoussa / Greece.
• "Rhombus" 17/80
2021 Gentilini, Robola / Kefalonia / Greece.
• "Atma" 16/75
2023 Thymiopoulos, Assyrtiko / Naoussa / Greece.
• LUNA DI PONCA 110
2019 Collio / Italy.
• SAVENNIERES-ROCHE-AUX-MOINES 80
2020 Domain Aux Moines, Loire / France.
• "PRINCIPIA MATHEMATICA" 72
2020 Alemany I Corrio, Xarel.Io. Penedes / Spain.
ROSE WINES
• "APLA" 14/65
2022 Oenops, Xinomavro-Mavroudi-Limniona / Prosotsani / Greece.
• "KIKI & JUAN MACAVEO" 14/65
2023 Sauvignon Blanc / Utiel Requena/ Spain.
RED WINES
• "THE LITTLE RED PRINCE" 17/80
2021 Karavitakis, Kotsifali-Madilari / Crete / Greece.
• "Young vines" 16/75
2022 Thymiopoulos, Xinomavro / Naoussa / Greece.
• "NEMEA RESERVE" 18/85
2022 Semeli, Agiorgitiko / Nemea / Greece.
BEERS
• Yellow donkey 8
ALE, Santorini / Greece
• Lazy ass 8
Lager, Santorini / Greece
Craving our signature cheesecake?
Place your pre-order at least 48 hours in advance to guarantee your slice of indulgence! Limited quantities available, so reserve yours today!
A charming intimate restaurant
Chefs Avgeria Stapaki and Adalberto Olaez merge Mediterranean traditions with South American and Asian ingredients.
meet our chefs
Avgeria Stapaki
Chefs Avgeria Stapaki and Adalberto Olaez are motivated to share the traditions of their cultures, committing to their love of seafood, produce, terroir, and the unpredictable way they combine their visions into a single, creative harmony.
Adalberto Olaez
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(c) 2025 TÁMA Bistro Chicago
+1 (312) 955-0212
Sunday - Monday closed
Tuesday - Saturday 11:30am - 2:30pm & 5:00pm - 10:00pm