WHAT'S IN A NAME?

Taus Authentic is named for three Taus generations - my father, grandfather, and great grandfather. All were incredible cooks and helped me develop a love for cooking at a young age. My great grandfather owned a farm in Illinois so growing up he taught me about fresh ingredients. I spent a lot of my childhood in the kitchen with these three great men, and never would have become a chef without them. 

TELL US ABOUT THE SPACE  

We wanted to create an environment where guests felt really comfortable, as if they were in a friend's home at a great dinner party.  My wife and I entertain a lot in our home and we wanted that same relaxed atmosphere in the restaurant.  The style is rustic meets modern. Reclaimed wood from old barns and schools was used to create the hutches, dividing wood walls, and tables in both the dining room and bar, and we added modern lighting and dining room seating. In the lounge is a 37 foot quartzite-top bar, overstuffed couches, flat screen TVs, intricate wood molding and two cozy fireplaces. We decorated the custom built mantles and shelves around the fireplaces with some family mementos as well as special items we found in second-hand shops.  

WHO DESIGNED THE RESTAURANT?

It was a collaboration with Sig Froelich of Froelich Kim and myself.

WHAT ABOUT THE GRAPHICS AND MENUS?

Marian Williams Design created all our collateral.  Marian played an integral role in bringing the restaurant brand to life. 

LOTS OF GREAT THINGS ON THE MENU. WHAT DO YOU RECOMMEND?

We have a bit of everything. Our dishes consist mostly of contemporary American cuisine with global flavors inspired by lots of travels over the last few years. We have a large seafood selection that can be ordered in full and half portions like diver scallops with braised pork belly on a shrimp pancake with sweet chili vinaigrette, and a lobster dish served with oxtail ravioli, snap peas in a lobster broth. We have a variety of meat dishes like a veal cheek 'pot-au-feu' with artichoke, root vegetables, tomatoes and olives, and a flat iron beef with chimichurri spice, radish-fennel slaw, and roasted fingerling potatoes.  I kept the burger I've been cooking the last few years on the menu.  We use a special blend of ground chuck and short rib and serve it with havarti cheese and tomato remoulade on a housemade Czech dill roll.  We also have a great fried chicken I make from an aunt's recipe.   

DO YOU BUY LOCAL?

Yes. Since I opened my first restaurant, Zealous, over 20 years ago sourcing locally has always been important.  We utilize local farms and purveyors as much as possible.

ACCOMMODATE FOOD ALLERGIES?

Always.  

HOW ABOUT DRINKS?

Lots to offer. We have a tight list of wines that pair really well with our menu, and an extensive beer program with a lot of unique selections on draft and in bottles. We also offer some great classic cocktails (with a twist) utilizing a lot of artisanal liquors.  

PRIVATE EVENTS?

Yes.  We built frosted glass, sliding wall dividers to close off a space in the dining room that can accommodate up to 40 people for a seated dinner.  

SOUNDS GREAT. HOW DO I GET A TABLE HERE?

Give us a call at 312 561 4500 or click on the Reservation tab to book online. We also save two large communal tables for walk-in guests. Come on by.