TAMA Chicago — Restaurant in West Chicago Township

Had a really lovely dinner with friends at Tama - it seems like they are still working out a few details on the service side, otherwise it would have been a very easy 5/5. The food was quite spectacular, and wine list was AWESOME and reasonably priced to boot (55-75/bottle). Very excited to have another fantastic spot in the neighborhood, so here's hoping the curse on that location is broken!

We had an 8pm reservation for the dining room, and upon arrival, it was PACKED. The ambiance was so fun; between the buzzy front dining room (which I read was more 'casual', but looked equally as elevated as the rest of the place), moody low-lit back bar and delightful cheery refurbished attic vibes in the upstairs dining room, it had a very through the looking glass kind of feel. We got to see a bit of all the rooms, because well, our table wasn't ready... for a full half hour. Spirits were high as we enjoyed a cocktail at the bar - some very interesting drinks, like a gin martini that somehow tasted like... nothing? Not in a bad way, just very interesting! Would love to go back and try the feta watermelon drink, but we'll save that for next time.

By the time we were seated (8:27, yes I was checking), the hostess mentioned that our waiter was running the entire upstairs section, and wouldn't be able to take our order for another 10 or 15 min, because of the amount of other tables still being served. First time having that experience at a restaurant I'd consider upscale-ish, but I'm trying to give some grace here since they are new. Our server was absolutely delightful, and great in helping us decide and portion out appropriately from the menu. We did make him aware that we had two allergies at the table - dairy and shellfish, true anaphylactic ones, not some oat milk preference situation. As always, we mentioned that we know not all dishes can be modified for everyone, and that was toooootally fine with our party, because we are cool chill millennials who must be liked by our friends in the service industry (I jest, but only kind of).

By the time the first apps came out it was past 9pm, due to the late seating. We were ravenous and all of the dips were deliiiicious, and the warm fluffy pita was to die for- had to get a refill! Tuna tartare was refreshing and bright, and the Avgolemono ramen (which DOES have dairy) was possibly my favorite - tastes more like an eastern take on carbonara IMO. The mushrooms were meh and the patatas bravas were good but not life changing. Short Rib Orzo was the fam fav and the Sea Bass was pretty spectacular too (mp = $65, and a generous serving).

My biggest concern: TWICE, we were brought items that we had specifically discussed modifying due for the dairy allergy, and they were CLEARLY not modified. The Patatas Bravas were delivered with yogurt/ cream sauce (had requested this on the side) and the orzo was under a mountain of parm cheese. Do not get me wrong, as a woman who believes chesses should be the base of the food pyramid, this is not a problem for me; but I do generally prefer it when my friends survive the whole meal . We caught both of the issues right away, and it was more of a joke than anything else... but between the late seating and issues with allergies, I think they need to get a little tighter on the service side for the price point.

Overall, a great dining experience and I'm excited to come back again - maybe for an earlier seating! I anticipate this will soon be a hard res to get, once the...

A Restaurant Week Experience at TAMA Chicago - 4/5 Stars

The ambiance draws you in, but it's the stellar cocktails that steal the show at this trendy spot. While the food has its highs and lows, the overall experience leaves room for improvement.

Cocktails (5/5) The standouts of the evening were the expertly crafted cocktails ($17 each). Both the Elvira Hancock and Two Smoking Barrels were masterfully balanced and complemented our meal perfectly. Worth a return visit for the bar program alone.

Food (3/5) Our $45 Restaurant Week dinner menu started strong but gradually lost momentum. The starters showed promise: the roasted beetroot dish was a thoughtful composition of textures and flavors, featuring creamy goat cheese sauce, bright citrus elements, and crunchy hazelnuts. The grilled cabbage, while well-dressed with crispy chorizo, could have benefited from more time on the grill.

The mid-courses were a study in contrasts. The beef carpaccio, paired with fragrant sourdough, was generally successful despite being slightly heavy-handed with the sea salt. However, the fried cauliflower steak disappointed with its mushy texture and lack of char.

Main courses were notably undersized. The grilled seabass, while boasting perfectly crispy skin, was barely more than a bite. Its accompanying freegola lacked texture and conviction. The short rib offered promising flavors with an interesting citrus note, but was undermined by its companion orzo, which was regrettably overcooked.

Desserts, while aesthetically pleasing, felt perfunctory. The tiramisu was gone in two bites, and their signature burnt basque cheesecake, while technically sound with its brûléed top, needed more depth of flavor to be truly memorable.

Service (3/5) The efficiency of service (46 minutes from arrival to departure at 8:46 PM) crossed the line from prompt to rushed. Courses arrived before drinks, and the swift pacing made ordering a second round of cocktails feel awkward. While our server maintained polite professionalism, the rushed atmosphere detracted from what could have been a more relaxed dining experience.

Value At $45 for Restaurant Week, the price point seems fair on paper, but the minimal portion sizes left us wanting more. A $60 menu with more substantial servings might have better showcased the kitchen's capabilities and provided a more satisfying experience.

Final Thoughts While the cocktail program shines and some dishes show real potential, the overall experience feels like a work in progress. Worth visiting for drinks and appetizers, but temper your expectations for a full dining...

Dining at Tama is an unforgettable journey for the palate, especially for aficionados of innovative cuisine that respects its roots while daring to explore. The evening was an orchestra of flavors and textures, with two standout dishes that deserve an ovation: the Avgolemono Ramen and the Short Rib Orzo.

The Avgolemono Ramen is a masterpiece, a brilliant fusion where East meets West with respect and creativity. This dish takes the comforting richness of traditional ramen and infuses it with the zesty, creamy elegance of avgolemono, a Greek lemon-egg sauce. Each spoonful brings a harmonious blend of silky broth, perfectly al dente noodles, tender pieces of chicken, and the refreshing brightness of lemon. It’s a dish that sings with flavor, cleverly balanced, ensuring that no note overpowers another. The innovative twist on classic ingredients showcases the chef's ability to craft dishes that are familiar yet thrillingly novel.

Then comes the Short Rib Orzo, a dish that epitomizes comfort food elevated to an art form. The short rib, slow-cooked to perfection, falls apart at the mere touch of a fork, each bite melting in the mouth with a richness that’s deeply satisfying yet not overwhelming. Paired with creamy orzo, cooked al dente and flecked with herbs and a hint of Parmesan, this dish wraps you in warmth and flavor. It’s a testament to the kitchen’s skill in extracting profound flavors from simple ingredients, creating a dish that’s both rustic and refined.

Equally impressive was the staff's commitment to excellence. From the moment we entered, we were greeted with genuine smiles and an attentiveness that never wavered. Our server was knowledgeable, not just about the menu, but about the stories behind the dishes. They recommended the perfect wine pairings, anticipated our needs without intrusion, and shared in our excitement with each course. It’s rare to find a team so passionate about their craft, making our dining experience not just a meal, but a memorable event.

Tama is more than just a place to eat; it’s a venue where culinary dreams become reality, where each dish is a discovery, and where every guest is treated with warmth and respect. The Avgolemono Ramen and Short Rib Orzo are not just meals but experiences, emblematic of a kitchen at the height of its powers. Bravo to the chef and the entire staff for an evening that will be cherished...