TAAN sits on the corner of California and Augusta in Humboldt Park, and it's a newly opened Thai restaurant that isn't afraid to be bold with flavor. Right when I walked up, I could feel the warmth of the restaurant from the outside. It's hard to articulate that feeling, so hopefully the photo below does the feeling justice. It looks like the kind of cozy neighborhood spot you'd want to stumble upon on a chilly fall night.
Inside, the restaurant is just as inviting. It's a relatively small space, but the open layout still makes it feel intimate. There's something especially great about a neighborhood restaurant like this, where you can settle in for the evening, share a few plates, and enjoy a meal without feeling rushed.
Now the food... the food is what really makes TAAN worth the trip. From bright, spicy single bites to rich, deeply savory dishes, nearly everything we ordered was packed with flavor. This is very clearly kitchen that isn't afraid to be bold, and after our first few dishes, it became clear we were in for a pretty incredible meal.
Behind TAAN is chef and owner, Chanita, who took an unconventional path into the culinary world. After spending time working in education, she followed her passion for cooking to Bangkok, where she studied Thai cuisine at the prestigious Le Cordon Bleu culinary school. I really loved this about the restaurant because it reinforces something I believe wholeheartedly: if you follow the things you are most passionate about in life, you open yourself up to opportunities and experiences you might never have imagined possible.
I liked that TAAN's dishes were all meant to be shared. It allowed us to try a variety of things and that's my favorite way to do a group dinner! I'm excited to see how the menu and restaurant evolves over time, but for only being open two months, they're doing an excellent job already. Here is everything we ordered at Taan:
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Miang of Trout: We started with the Miang of Trout, which ended up being one of the most interesting bites of the night. It's served as a single bite wrapped in a leaf, and for being so small, it was packed with flavor. It was bright, spicy, slightly creamy, and had so many different elements working together well. Our waiter told us this was his favorite dish on the menu, and after trying it, I understood why. It is ordered as 1 piece, but we were able to split both of these into 4 bites so everyone had a chance to try it.
Brussel Sprouts: These brussels were easily my second favorite dish of the night, which says quite a bit considering how much we ordered. They were unbelievably crispy, with just the right amount of sweetness to balance everything out. I said it at the table, and I'll say it again: these are the kind of Brussels sprouts that could turn even the pickiest kid into a Brussels sprouts lover.
Sai Oua Sausage: The Sai Oua Sausage with pickled apple is a Northern Thai-style sausage traditionally made with a blend of herbs and spices. While I enjoyed this one, it wasn't necessarily a standout for me compared to all of the other things we ordered. Between this and the miang of trout, I'd personally choose the miang every time.
Pork Loin Pananag: This was another dish that really showcased the depth of flavor coming out of TAAN's kitchen. Panang is a style of Thai curry that's typically rich, creamy, and slightly sweet, with a fragrant blend of spices. The pork itself was really tender, but what really impressed me was the sauce. It had this delicious smokiness to it that added another layer of complexity, and I found myself wanting to get every last bit of it off the plate. This was definitely one of the richer dishes we ordered, but worth it.
Squash Salad with Chili Jam and Coconut Cream: I loved the creativity behind this dish, especially given the time of year. It felt like fall-inspired interpretation of a traditional Thai papaya salad. It brought a lightness to the table compared to some of the heavier dishes. I appreciated having something a little lighter and more refreshing in between all the rich, savory plates. Honestly, it's a great example of how TAAN incorporates seasonal ingredients into Thai-inspired cooking.
Bone Marrow Fried Rice: I really mean this when I say it, but this was genuinely one of the best fried rice dishes I've ever had. And I wasn't the only one at the table that had this thought. The bone marrow fried rice with beef cheek was incredibly rich, savory, and satisfying. If you're someone who loves fried rice, I cannot recommend this one enough. It was my favorite dishes of the entire meal.
Whole Fried Sea Bass: We ordered the Whole Fried Seabass, which was another great dish to share with the table. The skin was very crispy, while the fish itself was cooked perfectly and gave a nice contrast to the crunchy skin. What really brought everything together was the fish sauce caramel served alongside it. This is definitely a dish I'd recommend ordering if you're visiting with a group.
Salted Coconut Sorbet: We ended the night with the salted coconut sorbet, which felt like a fitting way to finish a meal filled with so many bold and rich flavors. It didn't have exactly a sorbet texture to it. It was a little more light and creamy. After working our way through a lot of savory dishes, something cool and refreshing was exactly what I wanted.
