What’s Cooking at Thally In Shaw

By Olga Boikess  |  August 27, 2013
Credit: Rebecca Friedlander

Over in Shaw, New American restaurant Thally is opening tonight, which showcases the talents of popular chef Ron Tanaka, whose resume includes New Heights, Cork, CityZen, Palena and the shuttered Citronelle. Its vintage storefront location is decorated with familiar rustic elements -  think exposed brick, reclaimed wood, barn fittings and a high ceiling - creating a feeling that is distinctive, warm and welcoming. Intriguing graphics hark back to the neighborhood’s history when a livery stable was located nearby. At night, subtle lighting gives the back wall a dramatic 3D effect.

A black granite bar with comfortable leather seats is outfitted with taps for rotating craft beers and the house fave - ciders. Two will be featured each day. Cocktails, housemade sodas and 24 wines by the glass will also keep customers happy.

It's looks likely to be a mecca for local residents, and - with a rising star in the kitchen - a dining destination as well. To see why, check out what chef Tanaka will be cooking:

  • Carnitas sope with pork shoulder

    Appetizers include a hearty tortilla topped with pork shoulder (pictured); as well as chili sauce, arugula and radish as a light start; a grilled peach, prosciutto and spiced cottage cheese salad; a crab roulette with a cauliflower and tomato salad; and a riff on his popular avocado toast with bacon, lettuce and tomato.

  • Grilled branzino with eggplant caponata

    Branzino gets taken to the next level with sweet and sour Italian caponata, piquillo jus and basil. Chef Tanaka's focus on seasonal and local ingredients sees seared rockfish served with corn salsa, filet beans, tomatoes and tarragon.

  • Grilled Delmonico steak with coffee dust

    Coffee dust is added to the red meat to enhance its flavor, with baby spinach and a classic bordelaise sauce rounding out the dish.

  • Roast duck with artichoke, kale and black olive sauce

    A sauce made with artichoke, kale and taggiasva olives help create an uncommon take on a classic roast duck. Tanaka says he wants a menu that is focus on flavor and technique.

  • Grilled mustard brined pork T-bone

    An unusual cut of pork gets a flavor-packed brine and accompaniments of bean purée, mustard greens, ginger and grilled scallion. Vegetarians will find interesting choices on the menu, too, like a composition of swiss chard, tarbais beans, fennel, mushrooms and shallots.