The West Loop has no shortage of tantalizing brunches to try each weekend.
Add Tabu's (401 N. Morgan St.; Website Link Here ; to the mix.
This pan-Latin spot opened in late May but only made brunch options available a couple weeks ago. Connected to a complex in an area some might describe as gritty, Tabu stands out with a stylish exterior as well as a very attractive interior.
Executive Chef Saul Roman made sure to include a wide variety of dishes—and all of them are flavorful, sometimes because of various peppers/spices.
Starters include tasty esquite corn fritters with Mayotajin dip; queso funded supremo, with lime serrano rajas, spicy rage, oregano, escabeche and corn tortillas; and the wonderful lobster flautas, complete with the seafood-filled taquitos, smoked gouda, red cabbage and lime serrano crema (the latter which may catch you by surprise if you're not careful).
The remainder of the items are divided into sections called "dulce" (sweet) and "sabroso" (savory). Options in the first category include everything from acas overnight oats to concha French toast to passionfruit bunuelo. And then there are the chicken and churros; the bird was expertly friend and the sweet-and-salty combo was absolutely divine. It came with a side of honey but I actually didn't need it, as I thought that would make the dish too sweet.
The items in the savory section are no less sinful, complete with the pan-Latin twists. Even the avocado toast (so often a staple at restaurants) comes with crispy plantain.
Interestingly, though, there are also Korean-focused items on the list. The battuta steak and eggs dish comes with a filet along with Korean rajas, pickled red-onion manzano, relish, breakfast potatoes and a sunny-side-up egg. And the Korean sticky mushroom tacos have already proven to be popular; the combination of roasted portobello, charred broccoli, kimchi and spicy agave is too good to resist.
But there are other wonders to savor. The charmingly named Que-FC tacos contain tamarind gravy, aji amarillo aioli and potato puree. The delightful Rattlesnake sliders don't actually have snake meat in them; rather, the sandwiches get their name from the cheese, which manages to be fruity and spicy.
And if this all isn't enough fun, the cocktail menu is also positioned to WOW guests with Beverage Manager Javier Arroyo's take on Bloody Marys, signature cocktails and various mimosas. Guests can also order these mimosas "porron style"—which dares servers to artfully "pour" mimosas directly into their mouths. (Odds are you know someone who might try this.)
To borrow from a famous phrase involving a candy bar, Tabu satisfies.
Note: This visit was arranged.
