Tanta Chicago: A Culinary Tour of Peru and Beyond
For many diners and food-lovers, a meal out is a chance to escape. Whether that’s simply an escape from the responsibility of cooking, or a true emotional escape to a whole new place…it can all be done through food! And when you walk through the doors of Tanta in River North {118 West Grand Avenue, Chicago; 312.222.9700}, you’ll begin one of the most delicious escapes in the city. Your taste buds will go on a tour of South America, with a specific deep dive into the colors and flavors of Peru, thanks to an expert culinary team and staff that have been working hard for more than eight years to make every meal a celebration. From happy hours at their colorful bar to events on the rooftop, every meal at Tanta is a delicious one!
Tanta General Manager Katie Mikhailova and Executive Chef Jesus Delgado, who are both ingrained in the fabric of the restaurant, are proud of the impact Tanta has had in the city since it’s opening. They’re also excited about the years to come! Let’s escape to Tanta for a bit and learn more…
Dine-It-4ward: Tanta recently celebrated eight years in Chicago! What did passing that milestone mean to you?
Mikhailova: I've had the pleasure of being in the Tanta family since the opening eight years ago. I've seen Tanta transform into the central hub for Peruvian cuisine in Chicago. Through its food, we have been able to transport guests to the streets of Lima, experiencing the authentic flavors of Peru. And in many ways, I feel like I've evolved personally and professionally alongside Tanta.
Delgado: Tanta is like another one of my babies, my favorite child! After five years, I stepped aside to travel for Acurio Restaurantes to oversee menu development for a few openings in Europe. But, my home base and heart were always here in Chicago, and it feels great to be back!
How have you seen the Chicago food world change since you first opened?
Both: Guests are more adventurous and willing to experience and learn more about Peruvian cuisine. Pandemic aside, worldly travel has increased to different dining destinations around the world. With the rise of social media, chefs and restaurant professionals are able to share their journey and dining experiences with their followers and diners.
What do you love most about being a Chicago restaurant?
Delgado: Chicagoans who find their way to Tanta are really looking for a true culinary adventure. I travel to Peru frequently to ensure Chicagoans are experiencing Peru's ever-evolving gastronomic landscape.
The industry has come together since the start of 2020. How have you worked as a team in difficult times?
Mikhailova: Not having the entire team on-site regularly was a true challenge since we've grown as a family together over the years. However, we constantly checked in on each other, and many stopped by the restaurant to see if they could help in any way. We also banded together with other restaurants to feed the front line and did as many hospital drop-offs as possible.
What have been some outstanding memories or achievements you've had?
Mikhailova: My most outstanding memory would be opening our doors for the first time after the shutdown. Seeing the joy on the customers' and staff's faces made the months before fade away.
You've made some changes in the last few months, including adding a whole new Nikkei Bar. Tell us about that!
Delgado: Covid led to supply chain challenges, which forced us to close our Cebiche Bar, which was always a big part of Tanta's menu. I took this opportunity to reopen with something refreshing and more reflective of my cooking style and influences from my travels. And to be honest, it's the kind of food I have always loved. With my return to Tanta, I'm eager to put my stamp on it. Even more new additions to the menu are on the horizon. Stay tuned!
What are some of your favorite menu items right now?
Delgado: Tiradito Ponja, the new Nigiri Pobre, our Octopus Anticucho, Lomo Saltado, and of course Chaufa Aeropuerto. If you need a cocktail pairing, everything goes well with a Pisco Sour!
What is something people might not know about Tanta?
Mikhailova: We offer our cocktails in large format to enjoy at the restaurant, and you can also pick them up to go!
And what does the restaurant have coming up?
Mikhailova: We've recently launched the Nikkei Bar with fantastic new dishes that showcase the marriage between Peruvian and Japanese flavors.
Delgado: We will expand the menu soon with even more dishes and a touch more fall as summer comes to an end. Keep an eye out!
Interview by Kaleigh Glaza | Market Editor