This mini guide to cuisine has sent us to many new hot spots we've since grown to love as old standbys. The only drawback? Everyone else in Chicago reads the magazine, too. So we usually try to wait a few weeks before hitting up the list.
This weekend, we finally tackled our 2010 number-one pick: Taxim. This Bucktown spot, near the Milwaukee/Damen/North intersection, features food that's quite different than it's neighboring pubs and casual eateries—contemporary Greek.
The restaurant itself is not huge, but its white walls provide a nice backdrop for the intricate glass lamps hanging everywhere. The interior was very inviting, but we opted to dine al fresco and sit out on the patch of sidewalk Taxim has claimed its own.
You're not going to see the staples of Greektown on Taxim's menu. There's no saganaki (flaming cheese), and you're not going to find spanakopita or mousakas, either.
The menu is arranged in small cold plates, small hot plates and mains. The small plates are basically appetizers, but definitely not to be overlooked. In fact, I would recommend ordering several. We tried the beets, the hummus and a special: a trio of veggies, including the most amazing peas (yes, peas!) I've ever tasted.
I'm not normally a beets girl. They taste like dirt and the texture is questionable. But I was converted by Taxim's beet dish. With a peppery sauce, sliced roasted beets and sheep's milk feta, how could I not fall in love? It's a dish I'll order again.
The hummus (or pureed chickpeas, as they called it on the menu) was fresh and flavorful. But the best part was the pita bread they make in house and serve warm—practically steaming—with the chickpeas. It's chewy pita perfection.
After our small plate successes, we were pretty excited for our entrees, and they didn't disappoint.
I ordered the dumplings. They were light, but filling—stuffed with fava beans and goat cheese with a side of roasted eggplant and sun-dried tomatoes. The sauce was yogurt and browned goat butter.
Now it should be noted I never clean my plate. No matter how much I like something, I just don't. An exception was made with those dumplings. Not only did I clean my plate, I probably would have licked it if the waiter hadn't taken it away.
My husband got the lamb chops with a rice pilaf filled with currants and almonds—crunchy, chewy, wonderful. The lamb chop wasn't too shabby, either.
My brother got the duck breast. It was rolled up like a wrap sandwich and served with a side of mint yogurt dipping sauce. I think he actually did lick his plate.
Check out the wine menu, too. Featuring regional Greek wines, it's small, but the wines are carefully chosen. We asked our waiter for recommendations and information and he was very helpful. Taxim sends their waiters to "wine school" on a regular basis so they can stay knowledgeable. Our wine was apparently made by monks with some sort of ancient wine-making process. It was delicious, that's all I really needed to know!
I was a little underwhelmed by dessert, but then I've never been a big fan of Greek desserts. If you feel like walking, head over to Hot Chocolate on Damen and have dessert there, instead!
We'll be going back to Taxim ... I look forward to trying more of the unique menu.
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