A seafood-crazed Peruvian hotspot might not be the first place that comes to mind for plant-based dining, but Tanta surprises with its masterful selection of flavorful veggie fare. Quinoa A Lo Pobre—a heap of quinoa stir-fried with garden-fresh vegetables, a fried egg, hoisin, pickles, sesame seeds, and sweet plantains—never fails to amaze, while shareables like a Peruvian Corn Cake with mushrooms, raisins, criolla, and huacatay sauce, and Empanada De Tamalito Verde with choclo, sweet corn, aji amarillo, cilantro, queso fresco, and huancaina sauce are a sure-fire hit every time.
How to book: Reserve via OpenTable, order take-out via Toast, or get delivery via Caviar and DoorDash.
Chef Gastón Acurio already operated more than 30 Peruvian restaurants around the world when he opened Tanta in Chicago. The hotspot features a menu reflective of the country’s Chinese, Japanese, African, and Italian makeup, with a $65 prix-fixe spanning everything from a seasonal Cebiche laced with octopus, shrimp, and crispy calamari to hefty Lomo Saltado (stir-fried beef tenderloin in a cilantro-soy sauce) plus a la carte items like vibrant sushi rolls, empanadas, and seafood creations. A festive rooftop happy hour every day of the week seals the deal.
How to support: Reserve via OpenTable, order take-out via Toast, or get delivery via DoorDash and Caviar.