Nana (in the Hilton Anatole Hotel)

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2201 Stemmons Frwy Dallas, TX 75207

214-761-7470

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Dallas Observer
Recommended
Best Fancy Restaurant
Award Winner 2003

Cuisine(s): Eclectic, New American

Hours: Sun-Thu 6pm-10pm, Fri-Sat 6pm-10:30pm

Price: $$$$

Payment Types: All Major Credit Cards, Diners Club, cash
Attire: Dressy casual

Features: Banquet Facilities, Private Party, Smoking

Serving: Dinner

Entertainment: Live Entertainment
Reservations: Accepted, Recommended

Parking: Valet

Description

Named for a 19th-century painting of a Rubenesque nude, the reborn Nana at the tip of the Wyndham Anatole Hotel tower has peeled back its eyelids, offering diners a wider swallow of what was already a stunning view of the Dallas skyline. Nana also has priceless pieces from Trammell and Margaret Crow's Asian art collection scattered about the premises. Then there's the food: provocative, well-balanced, infected with fresh ingredients from far-flung places and meticulously assembled. It's also pricey. But that's what happens when you rub elbows with priceless Buddhas.

2003 | Best Fancy Restaurant

Nana has always had a spectacular view of Dallas from its 27th-floor perch, but it was blunted by burgundy brothel décor that included acoustic ceiling tiles, brass railings and sagging velvet curtains that cramped the windows. Now more than a year old, Nana's understated makeover has settled in. Alterations include Asian art installations from the Trammell Crow family collection, unobtrusive sage green curtains, rich gold carpeting, newly installed banquettes and ribbed, sandblasted... More »
2003 | Best Free Bar Snacks

Sometimes the simple pleasures stand out. While other establishments spread multicolored chips or unidentifiable puffed snacks along the bar, the folks at Nana set bowls of cashews out for bar guests. That's it. Cashews--unadorned but for a dusting of salt and all you care to grab before the bartenders realize what you're up to. Other places serve all kinds of free goodies for happy hour, but none match the simplicity and the quality. These things are just damn good: very fresh and... More »

Can S?r, Nana's Replacement at the Hilton Anotale, Get A Fair Shake After a Rocky Start?

By Scott Reitz | Fri, April 13, 2012

Poor, poor S?r. The restaurant that befuddles html code for bloggers everywhere and requires pronunciation notes (it's sear, get it?) has left a bad taste in Dallas' mouth before it's even served up i... More »
Nana to Close and Reopen as a Steakhouse

By Lauren Drewes Daniels | Wed, February 15, 2012

Side Dish reported on Valentine's Day that Nana, the restaurant in the Hilton Anatole, will close in June and reopen in September as a steakhouse. Yes. A steakhouse. Chef Anthony Bombaci has been pr... More »
Eight Foodie Events for Your July 4th Weekend

By Catherine Downes | Wed, June 29, 2011

Fourth of July weekend, a time to grab a lawn chair, stock the cooler and sport American flag swag. We have a list of local spots that will be celebrating the long weekend by offering up fun, holiday-... More »
Nana Executive Chef Anthony Bombaci's Langoustine Ceviche

By Jenny Block | Fri, January 7, 2011

In part one of this week's Three Course Meal, we gave you a look at Anthony Bombaci, executive chef of Nana. In part two, we asked Bombaci to complete our thoughts for us. In today's final installment... More »
Nana's Anthony Bombaci on Good Ice Cream, Sharp Knives and Bad G.M.Os

By Jenny Block | Thu, January 6, 2011

On Wednesday, we gave you the goods on Anthony C. Bombaci, executive chef at Nana. Today, we ask Bombaci to finish a few sentences for us. Tomorrow, he shares one of his recipes. I was raised in...Ce... More »
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Dinner Menu

Appetizers

2 Oz $37.00
1 Oz $20.00

Jamon Iberico “fermin”
tomato-rubbed ciabatta, extra virgin olive oil

$15.00

Seared Atlantic Calamari
english peas, pansetta, chanterelles, mint

$14.00

Grilled Texas Quail
chilled thai soba noodle salad, mango, eggplant

$18.00

Pan Roasted Veal Sweetbreads
salsa verde, marcona almonds, pickled grapes

$13.00

Chilean Langostine Ceviche
red onions, cilantro, jalapeños

$18.00

Seared Maine Lobster
corn, baby shiitakes, spiced caramel corn

Soup & Salad

$10.00

Wild Mushroom Bisque
goat cheese, leeks, caramelized onion streusel

$16.00

Pan Roasted Potato Gnocchi
barley, chanterelles, parsley, greek yogurt

$12.00

Baby Arugula
dried cranberries, valbreso feta, almonds, red onions

$10.00

Mesclun Lettuce
goat cheese- tarragon “ranch” dressing, bosc pears

$12.00

Bocconcini Mozzarella
oven roasted grape tomatoes, e.v.o., basil

Entrees

$42.00

Chilean Turbot
lightly grilled, confit chicken wings, escabeche of wild mushrooms

$41.00

21 Day Aged Filet Of Beef
oven roasted red onions, roquefort butter, caramel-mustard vinaigrette

$31.00

Slow Roasted Berkshire Pork Belly
white apple coulis, lime, spicy peanuts curry salt

$38.00

Day Boat Sea Scallops
celery root, green olives, celery, capers

$41.00

Rack Of Colorado Lamb
lamb breast, artichokes, preserved lemon, green olives, saffron

$39.00

Scottish Salmon
fried rice, ginger, cilantro, asparagus tips

$33.00

Slow Roasted Breast Of Duck
slow roasted beets, oranges, tangerine, mahon cheese

$56.00

Grilled Prime "cowboy" Ribeye
45 day wet aged, fingerling potatoes, tomato chutney, foamy béarnaise

Sides

$7.00

Seared Asparagus

$7.00

Sauteed Mushrooms

$7.00

Crushed Fingerling Potatoes

Desserts

$10.00

Brulee cotta
red fruits and caramel praline powder

$10.00

GLAZED STRAWBERRIES
vanilla chantilly, liquid licorice, orange sponge cake “migas”

$10.00

Warm Valrhona Manjari Chocolate “Coulant”
peanut butter gelato, madras curry cream (please allow 10 minutes)

$10.00

CHEESE CAKE
graham cracker “earth”, mango sorbet, mojito coulis

$10.00

Cachaca, COCONUT, PINEAPPLE

Looking for another city?

Nana (in the Hilton Anatole Hotel)

2201 Stemmons Frwy Dallas, TX 75207

214-761-7470

Description

2003 | Best Fancy Restaurant

2003 | Best Free Bar Snacks

By Scott Reitz | Fri, April 13, 2012

By Lauren Drewes Daniels | Wed, February 15, 2012

By Catherine Downes | Wed, June 29, 2011

By Jenny Block | Fri, January 7, 2011

By Jenny Block | Thu, January 6, 2011