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ROOTED IN CULTURE & FLAVOR


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ROOTED IN CULTURE & FLAVOR


 

A JOURNEY

“Our menu is like traveling throughout Peru from the Pacific Ocean to playing in the desert to touring
the Andes mountains, the reflection of the
Lake Titicaca over the Altiplano, through the amazing colors
and sounds of the Amazon Jungle... traveling, celebrating, sharing the flavors and joys of Peru
and having fun with respect and gratitude to the Earth.”  - Gaston Acurio

 
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COMING TOGETHER


Every dish tells a rich story of balance, texture and flavor.

Make a Reservation

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COMING TOGETHER


Every dish tells a rich story of balance, texture and flavor.

Make a Reservation

Tanta is dedicated to sharing the flavors and culture of Peru with Chicago, serving authentic Peruvian dishes and beverages in an approachable, fun and casual downtown setting. We provide service that is casual yet knowledgeable, genuine and attentive, utilizing locally sourced products and vendors that are sensitive to sustainable farming and fishing.

A collaboration between Chef Gaston Acurio and VBD Hospitality.  The menu, created by Acurio and Tanta Chicago Chef Jesus Delgado, takes guests on a voyage through Peru with its food. From the Pacific Ocean, through the Andes, to the desert, to the Amazon, Tanta celebrates the diverse landscape and various ethnicity that make up Peru’s culture. Emigrants from China, Japan, Spain, and Italy melded their respective dishes

with the native Peruvian cuisine and adopted local agriculture to create a unique melting pot of Peruvian cooking that keeps boiling to this day.

Tanta’s beverage team created a menu of Peruvian-influenced beverages that focus primarily on pisco, a grape brandy made in the wine regions of Peru, enjoyed by Peruvians and their South American neighbors for centuries. The most famous cocktail made with this interesting import, the Pisco Sour, dates back to the 1920’s and traditionally is made with pisco, lime juice, simple syrup, egg whites and bitters. In addition to the classics, Tanta’s modern-day craft cocktails are fun interpretations of Peruvian favorites inspired by local influences.

 

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Rooftop Terrace


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Rooftop Terrace


Tanta's Rooftop Terrace is a true urban oasis for city dwellers seeking respite and libations. It opens seasonally every May until the end of October. Live music is available every Wednesday lending a more lively summer setting. With an addition of a retractable awning, guests can still enjoy our coveted Pisco Sours throughout the season. Rooftop reservations are walk-ins only. The Rooftop Terrace and its neighboring Private Dining Room are available for private events ranging from social gatherings to business dinners. For Frequently Asked Questions regarding the Rooftop Terrace, please download Tanta Rooftop FAQs.

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Gastón Acurio


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Gastón Acurio


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Gastón Acurio

CHEF

Gastón Acurio is a chef, writer, businessman and promoter of the Peruvian culinary arts. In 2005, he was named “Entrepreneur of the Year” by America Economía Magazine – the most prominent and influential business magazine in South America. With 33 restaurants in 12 countries, the Acurio Organization is leading the Peruvian culinary revolution.

During the late 1980s, Acurio attended law school. However, his passion for food proved stronger, so he left law school to begin studying culinary arts at Le Cordon Bleu in Paris. During his time in Paris, Acurio met his German-born wife Astrid. In 1994, they opened the restaurant Astrid & Gastón in Lima, Peru, establishing it as one of the first restaurants of Peruvian haute cuisine in the world. The restaurant originally was very French-orientated due to Acurio’s classical French training, however he soon found himself experimenting with Peruvian ingredients and taking inspiration from local traditions. In 2012, Astrid & Gastón was included at number 35 in San Pellegrino’s World’s 50 Best Restaurants list, and in 2013, climbed to number 14.

In 2009, Acurio received the international award of “Prince Claus of Holland” in the category “Collective Memories and Journalism” for his significant contribution in the field of culture and development. That same year, within the framework of Madrid Fusión, he was honored by the panel for defending the biodiversity of Peru and Latin America. He also served as keynote speaker for the Madrid Fusión 2011 conference.

Lima, Peru has become the gastronomical capital of South America, and host of Mistura, the greatest culinary festival in the region. Acurio led the festival’s organization for three years as president of APEGA (the Peruvian Gastronomy Society). Currently, he is still involved in the organization as a member of the board. His philanthropy work extends to being the primary supporter of the culinary instruction institution, Pachacutec School of Cuisine, located in one of the poorest areas in Lima. Pachacutec provides underprivileged youth across the region a place to study their craft under industry-leading professionals as they pursue their culinary careers.

Acurio has authored and published 20 national best-sellers in Peru. His latest publication 500 Años de Fusión (500 Years of Fusion) was voted the best cookbook worldwide at the 2008 Gourmand “World Cookbook Awards.”

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JESUS DELGADO

EXECUTIVE CHEF

Chef Jesus Delgado was born and raised in Peru, one of the worlds’ most diverse and eclectic food cultures.  As a child, his family owned and operated a small market in Lima. This early exposure to Peru’s unique melting pot of culture and cuisine fueled Delgado to become a chef and do his part to share his homeland’s cuisine abroad.  As Executive Chef of Tanta in Chicago, Delgado focuses on dishes iconic to Peru, such as his specialty of cebiche, in addition to a number of lesser-known plates that showcase the multi-culturalism and biodiversity of the country.

Delgado first studied at Le Cordon Bleu in Lima before transferring to the University of San Martin De Porres (USMP) where he obtained a degree in Hospitality and Tourism in 2002.  Upon graduation, Delgado worked at various Chinese and Japanese-influenced restaurants in Lima before landing at well-known South American Chef Gaston Acurio’s La Mar Cebicheria in 2007 as a line cook.

By 2011, Delgado had worked his way up to Cebiche Chef.  At La Mar, Delgado excelled behind the cebiche bar, creating a diverse menu of traditional and unexpected cebiche and other cold dishes, cementing his reputation for showcasing Peruvian seafood in unique and unexpected ways.

Tanta is dedicated to sharing the flavors and culture of Peru with Chicago, serving authentic Peruvian dishes and beverages in an approachable, casual and colorful downtown setting. This fresh and vibrant restaurant is the next step in the evolution of the Acurio Restaurantes concepts, created specifically for Chicago with the city’s residents and their tastes in mind.

The menu at Tanta (created in collaboration between Acurio and Delgado) will take guests on a voyage through Peru through its food.  From the Pacific Ocean, through the Andes, to the desert, to the Amazon, Tanta will celebrate the diverse landscape and ethnicities that make up Peru’s culture.  Emigrants from China, Japan, Spain, and Italy melded their respective dishes with the native Peruvian cuisine to create the unique melting pot of Peruvian cooking that keeps boiling to this day, which Delgado and the Tanta team is committed to highlighting in Chicago.