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*The Dallas Morning News has selected this location as one of the Top 100 Restaurants in D-FW.*
Nana offers upscale American cuisine with a spectacular view of the Dallas skyline from the 27th floor. The restaurant was recently named as one of "America's Top 50 Restaurants" by Gourmet Magazine, awarded Five-Stars for cuisine by The Dallas Morning News (2002), a Four-Star award from the Mobil Travel Guide and Four-Diamonds from AAA. DiRoNA Award winner as well as Best of Award of Excellence from the Wine Spectator Magazine. With Anthony C. Bombaci as "top toque", Nana has not only become Dallas' most popular restaurant--it has become Dallas' most critically acclaimed restaurant--both locally and nationally. Nana's picturesque 27th perch atop the Hilton Anatole Hotel has become the destination of choice for special celebrations, social events, and business dinners...not to mention the favorite of locals!
Executive chef: Anthony C. Bombaci
Dining Style: Casual Elegant
Cross Street: Stemmons & Market Center
Parking: Valet
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Anthony Bombaci, Nana
The chef at the elegant restaurant at the Hilton Anatole hotel is one of the most forward-looking in Dallas, with technique that often dazzles and a way of putting together flavors that unexpectedly sing together. His cooking is more consistently impressive than it was when I reviewed the restaurant last year. Lately I was wowed by his sweetbreads, some of the best I’ve ever had, crisply pan-roasted, super-tender inside, and punctuated brilliantly by peeled red grapes in a sherry vinaigrette and toasted Marcona almonds. A thick stripe of wonderfully herbal salsa verde pulled it all together. Wow! (Full review)
If a restaurant makes me feel like a cheapskate, there's something seriously wrong. It happened about a year ago, the first time I dined at Nana, the formal dining room on the 27th floor of the Hilton Anatole hotel. After the snooty headwaiter described the menu to my party and then left us to decide, one of my guests, a savvy kid, said, "He's trying to make us order all the most expensive things!" (Full review)
Anthony Bombaci has a boundary-pushing culinary perspective that enriches our dining scene. You don't expect fillips of molecular gastronomy while eating in Nana's staid dining room atop the Hilton Anatole, but he pulls it off in playful whimsies like tuna tartare with wasabi pea "gravel" and lamb scented with "liquid licorice." Don't worry, there's plenty for conservative palates, too. (Full review)