Tabu breaks from tradition with Pan-Latin-inspired cuisine and cocktails, in a unique and eclectic West Loop space. Executive Chef Saúl Román, a Cuernavaca, Mexico native with years of experience in Mexico City, defies culinary classification delivering vibrant dishes that draw influence from the cuisines of Mexico, Spain, Colombia, and more. Tabu’s food offerings were designed to pair perfectly with its tantalizing beverage program, which is set to boast the largest collection of Mezcals and Tequilas in Chicago. Tabu’s interiors combine a certain sophistication and playfulness, with a ceiling adorned with nearly 10,000 individually cut ropes, enigmatic pop art murals, and a sunken cocktail lounge that begs you to order just one more round.
About the Chef
Saúl Román was born in Cuernavaca, Mexico, better known as the “City of Eternal Spring”. Saul started his career in Mexico City, where he worked in several high-end restaurants and hotels. With almost 20 years of culinary experience under his belt, he decided to move to Chicago. Once in Chicago, Chef Roman helped open several different notable restaurants in the area, including Salpicon, Zapatista, Adobo Grill and ZOCALO. When it came to the Tabu menu, Saul was able to “color outside of the lines” with his dishes, applying his deep knowledge of the culture and cuisine…while also breaking a few rules in the name of flavor and the eating experience.