[photo: Yelp]

[photo: Yelp]

Restaurateurs, take heed: if you are planning to open in Chicago, you best take into serious consideration the wants and needs of Chicago diners.  At least that’s what Amanda Areias, writer for Chicago Reader, suggests in her recent write-up of Gastón Acurio’s latest hotspot, Tanta, in Chicago.  And though the internationally renowned chef with more than 30 different restaurants worldwide was recently on a tour from Peru to New York to Germany to New York to San Sebastián and back to Peru, he seems to have figured out a recipe for success in Chicago.

Post-skepticism and well into the heart of her review, Areias says that, “Tanta is a place that deserves multiple visits before one can properly appreciate the extent of its powers.  But one meal alone should be all it takes to convince anyone that it’s one of the most exciting and eye-opening new restaurants of the year.”  So, maybe what Chicagoans have simply needed all along is a little less sausage in a bun and a little more acid and spice in their life.  Seems to be working quite well for Peru.  [via Chicago Reader]

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