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
• Focaccia 12
Frisee salad, manchego cheese/truffle ice cream.
• Rois stracciatella 22
Stracciatella cheese, apples, whipped honey, chili oil.
• GRILLED CABBAGE CAESAR 18
Cabbage, caesar dressing, crispy chorizo.
• LONG BEANS 16
Lemon, parmesan, shaved truffle.
• BEEF CARPACCIO 24
Chive pesto, arugula, fresh truffle.
• BONE MARROW BRULEE 16
Bone marrow, herb cremolata, burnt sugar.
• THE BURGER 18
Chorizo mayo, caramelized onions.
• FRENCH FRIES 14
Garlic, parsley, parmesan.
• Empanadas 18
Grilled chicken, vegetables, romesco.
• Ramen 22
Pork broth, chicken broth, caramelized pork belly.
• Mussels 22
Saffron broth.
DESSERTS
• BURNT BASQUE CHEESECAKE 14
• CHOCOLATE TART 14
Caramelized hazelnuts, house made vanilla ice cream.
The Dinner
• Focaccia 12
Frisee salad, manchego cheese/truffle ice cream.
• seabass crudo 26
Seabass, yuzu-chili, cara-cara gel.
• LONG BEANS 16
Lemon, goat cheese, truffle, vinaigrette.
• Quinoa 22
Beef tenderloin, vegetables, yogurt, sweet chili.
• BEEF CARPACCIO 24
Chive pesto, arugula, fresh truffle.
• Mussels 22
Saffron broth.
• Patatas Bravas 16
Fried potato with spicy yogurt sauce.
• Oyster mushrooms 20
Garlic, wine, parsley, butter bean puree, caramelized hazelnuts.
• Octopus 24
Onion chutney, fava bean puree.
• Empanadas 18
Grilled chicken, vegetables, romesco.
• Ramen 22
Pork broth, chicken broth, caramelized pork belly.
• Beef Loin Skewers & truffle 22
Beef loin marinated in black truffle vinaigrette, grilled, with shaved black truffle.
• Short Rib Orzo 35
Seared and braised short ribs on a bed of orzo pasta.
• Wild mushroom tortelloni 28
Beurre blanc, spinach, lemon.
• Sea Bass - MP
Grilled whole, wild caught.
• Maine lobster 42
Whole, grilled, herb garlic butter.
DESSERTS
• BURNT BASQUE CHEESECAKE 14
• CHOCOLATE TART 14
Caramelized hazelnuts, house made vanilla ice cream.
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) 2024 TÁMA Bistro Chicago
+1 (312) 955-0212
Sunday - Monday closed
Tuesday - Saturday 11:30am - 2:30pm & 5:00pm - 10:00pm