Sunday, May 4, 2014


Location: 118 W Grand
Cost: Probably around $50 per person

With summer just around the corner, Tanta invited me out to take a peek at their new rooftop bar. They were generous enough to feed me while I was stopping by. So Jenny and I met up after work for a bite.

Tanta was packed when we rolled in on a weeknight around 7:30. They've got a somewhat tight dining area and a bar that's probably your only hope without a reservation. We had seats at the end of the bar and got to watch a bunch of the apps being made.

Our waiter was very helpful, which was important since the menu is pretty diverse and takes some navigating. The service was efficient. The cost is relatively within your control. The entrees are mostly in the $25-$35 range. They have a wide variety of small plates in the low teens too.

As far as the rooftop goes, they have a second floor opening with a lengthy bar. It opens within the next few weeks as the weather warms up. The wood laden patio gives a classy feel.

The Food
We started off with a bunch of small plates. The Nikei Cebiche was a plate of ahi tuna and avocado in a tamarind broth. The acid of the broth gave the dish a strong and savory bite. The Chalaco was a bay scallop sashimi plate with sweet potatoes and a very creamy aji amarillo sauce. The creamy sauce went well with the texture of the scallops. The Pobre was a simple bite of skirt steak topped with a quail egg and ponzu sauce. Despite the short time it lasted, the taste lingered for a while. After a quick breather they brought out the Pulpo (grilled octopus skewers) and the Causita Clasica. The causitas were unlike anything I'd had before. They make this whipped potato served at room temperature, and this one was topped with crab.

The Nikei Cebiche

The Chalaco

The Pobre

The Causita Clasica

 The Pulpo

As if we had any room left, they brought out the Pescado a lo Macho and the Chaufa Aeropuerto for a main course. The pescado was a grilled salmon and calamari with spicy potatoes in a creamy aji sauce. The Chaufa Aeropuerto was my favorite dish of the night. It was a pork fried rice (we had them sub in chicken) served in a hot stone bowl so that the exterior rice would get nice and crispy. It had a spicy garlic flavor and was probably the best fried rice I've had in years.

 The Pescado a lo Macho

The Chaufo Aeropuerto

I'll have to be sure and get back to Tanta in a few weeks when the patio opens up. The fried rice, the fish, and the cebiche were my favorites. I suggest you head out there and try to eat through this diverse menu.

Tanta on Urbanspoon


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  2. I feel your review lacks a bit of luster given all the hype as one of the hottest restaurants in the city right now. I have had quite of few friends that have been (I haven't been myself yet) and have raved about it afterwards. One can only assume from your review that it didn't live up to all it's hype? Or am I misinterpreting your comments?

  3. I really enjoyed my meal at Tanta and didn't mean for it to come off as a lackluster review. With all of my comped meals, I try to remain somewhat objective and hold off with the Pearl rating.

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