- Mike Sula
- Buffeted, Tava
As a general rule, the Indian buffet exists as a kind of a challenge to your intestinal mettle. The promise of cheap, repeating shovel loads of chicken tikka masala, saag paneer, chana masala, and dal makhani can interrupt the neural pathways that ordinarily allow you to exercise caution in the face of potentially dangerous material of uncertain age and origin. The folks behind Tava in Morton Grove address this perception head on and take great pains to emphasize the freshness and quality of their AYCE lunch buffet. Everything made from scratch daily, they claim, nothing frozen, nothing left over, always rotating, and commonly featuring at least a few dishes you don’t see every day. It’s difficult to imagine how that’s not unprofitable for a restaurant, but I’m going to vouch for it.
- Mike Sula
- Tava, Morton Grove
