Tanka sits inside a retail plaza in Edgewater, its dining room a mix of leather chairs and green banquettes with a window looking into the open kitchen. The menu draws from Cantonese, Shanghai, and Szechuan traditions, paired with izakaya-inspired cocktails, and is built around dishes meant for the table rather than the individual diner.
Dumplings are a staple, but the kitchen's entrees carry the menu — baby back ribs cooked tender enough to fall off the bone, and a half portion of Peking duck, served with pancakes, chili oil, and housemade hoisin, with the duck's skin flambéed tableside before it's carved. A 30-person lounge extends the space for groups alongside the main dining room.
Dumplings are a staple, but the kitchen's entrees carry the menu — baby back ribs cooked tender enough to fall off the bone, and a half portion of Peking duck, served with pancakes, chili oil, and housemade hoisin, with the duck's skin flambéed tableside before it's carved. A 30-person lounge extends the space for groups alongside the main dining room.