As the saying goes, “when one door closes, another one opens” and that never has rung more true than in the restaurant industry. Especially here in Chicago, where beloved mainstays can be replaced by fresh and innovative locales that quickly become neighborhood favorites. That was the case when Bongo Room’s location in Andersonville shuttered in March 2024 after more than a decade serving the community. However, neighbors didn’t have to wait long to enter through the same doors and enjoy new and exciting options from Tala House, which opened in May.
With the philosophy of “cooking with no boundaries,” Tala House chooses to focus on culinary creativity and quality. On the menu, you won’t find just one type of cuisine, rather, guests will journey through dishes that reflect influences from around the world, all locally sourced and crafted with care.
Leading off the idea of “cooking with no boundaries”, the Tuna Crudo Tostada is one of our favorite ways to begin the culinary journey that is dining at Tala House. A crispy tostada is loaded with a smear of avocado mousse and smattering of delicate tuna crudo. Both habanero and sesame oils hit the nose before every bite, sending your senses into a craze you won’t soon forget!
Something we tried on a prior visit independent of CFM was the Labneh, which was brought out complimentary by the kitchen. We were so impressed, we knew we HAD to get it again our second time around. A simple preparation, Tala House’s labneh is seasoned with punchy sumac and aleppo pepper before whole, fire-kissed shishito peppers add a touch of heat to the plate. Opt for a side of crackers, bread and/or veggies and make sure to mop up every last bit.
The only excuse one should have for not ordering the Chermoula Shrimp is if they have a shellfish allergy. Otherwise, GET THIS DISH. It is far and away the best appetizer on the menu and I don’t say that lightly because all the appetizers are delicious. This shareable has everything: earthiness, comfort, acidity and sweetness, thanks to the magical blend of herbs, toasted cumin and coriander, and saffron creating a rouge chimichurri that tops the perfectly-seared shrimp and creamy mashed potatoes.
The turf to the surf-heavy menu includes the succulent Prime Allen Brothers Filet Mignon, recommended by the wait staff over the alternative Skirt Steak. Sink your teeth into the generous 6 ounce portion, pan seared and nestled on top of a bouncy portabella mushroom, all drizzled with a rich porto wine sauce.
The star of the entree menu, in our humble CFM opinion, is the Crusted Risotto Halibut. Imagine the finest halibut filet crowned with crispy risotto all atop an immensely flavorful tomato-based sauce of fennel, onions, capers and anchovies. Now that you’ve got that picture in your head and can see it below, order this outstanding entree when you get to Tala House.
Each of Tala House’s photo-worthy desserts are given feminine names, including Emilia, Lyla, Josephine and more. They are certainly shareable for two but can also be consumed by an individual who has left enough room after dinner! Our top two faves include the “exotic” Lyla, a mousse with vibrant mango and passion fruit pureed with coconut and adorned with fresh kiwi and pineapple; and the indulgent Josephine, another mousse made with milk chocolate and raspberry over a vanilla raspberry center and chocolate biscuit. Snap a pic of this red chocolate glazed treat before you dive in!
Tala House is located within the beloved old Bongo Room location in Andersonville at 5022 N Clark St. They are open for dinner every day at 5pm and for brunch on Saturday and Sunday starting at 10am.
As the saying goes, “when one door closes, another one opens” and that never has rung more true than in the restaurant industry. Especially here in Chicago, where beloved mainstays can be replaced by fresh and innovative locales that quickly become neighborhood favorites. That was the case when Bongo Room’s location in Andersonville shuttered in March 2024 after more than a decade serving the community. However, neighbors didn’t have to wait long to enter through the same doors and enjoy new and exciting options from Tala House, which opened in May.
With the philosophy of “cooking with no boundaries,” Tala House chooses to focus on culinary creativity and quality. On the menu, you won’t find just one type of cuisine, rather, guests will journey through dishes that reflect influences from around the world, all locally sourced and crafted with care.
Leading off the idea of “cooking with no boundaries”, the Tuna Crudo Tostada is one of our favorite ways to begin the culinary journey that is dining at Tala House. A crispy tostada is loaded with a smear of avocado mousse and smattering of delicate tuna crudo. Both habanero and sesame oils hit the nose before every bite, sending your senses into a craze you won’t soon forget!
Something we tried on a prior visit independent of CFM was the Labneh, which was brought out complimentary by the kitchen. We were so impressed, we knew we HAD to get it again our second time around. A simple preparation, Tala House’s labneh is seasoned with punchy sumac and aleppo pepper before whole, fire-kissed shishito peppers add a touch of heat to the plate. Opt for a side of crackers, bread and/or veggies and make sure to mop up every last bit.
The only excuse one should have for not ordering the Chermoula Shrimp is if they have a shellfish allergy. Otherwise, GET THIS DISH. It is far and away the best appetizer on the menu and I don’t say that lightly because all the appetizers are delicious. This shareable has everything: earthiness, comfort, acidity and sweetness, thanks to the magical blend of herbs, toasted cumin and coriander, and saffron creating a rouge chimichurri that tops the perfectly-seared shrimp and creamy mashed potatoes.
The turf to the surf-heavy menu includes the succulent Prime Allen Brothers Filet Mignon, recommended by the wait staff over the alternative Skirt Steak. Sink your teeth into the generous 6 ounce portion, pan seared and nestled on top of a bouncy portabella mushroom, all drizzled with a rich porto wine sauce.
The star of the entree menu, in our humble CFM opinion, is the Crusted Risotto Halibut. Imagine the finest halibut filet crowned with crispy risotto all atop an immensely flavorful tomato-based sauce of fennel, onions, capers and anchovies. Now that you’ve got that picture in your head and can see it below, order this outstanding entree when you get to Tala House.
Each of Tala House’s photo-worthy desserts are given feminine names, including Emilia, Lyla, Josephine and more. They are certainly shareable for two but can also be consumed by an individual who has left enough room after dinner! Our top two faves include the “exotic” Lyla, a mousse with vibrant mango and passion fruit pureed with coconut and adorned with fresh kiwi and pineapple; and the indulgent Josephine, another mousse made with milk chocolate and raspberry over a vanilla raspberry center and chocolate biscuit. Snap a pic of this red chocolate glazed treat before you dive in!
Tala House is located within the beloved old Bongo Room location in Andersonville at 5022 N Clark St. They are open for dinner every day at 5pm and for brunch on Saturday and Sunday starting at 10am.
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