On June 9th 2012, Nana at the Hilton Anatole will close.
Open since 1984, the restaurant has enjoyed an amazing
twenty-seven-year run marked by delicious food and top-notch chefs. To
honor the restaurant Nana will host a very special chef’s menu prepared
by the iconic past Nana chefs including Chef Ronald Rosenbaum, Chef
Douglas Brown, Chef David McMillan and Chef Antony Bombaci. The chef’s
menu will be served on Friday, June 8th by reservation.
Nana is located on the 27th floor of the Hilton Anatole Hotel at 2201 Stemmons Freeway, Dallas, TX 75207.
“It is sad to see the passing of an iconic restaurant like Nana.
Dallas, like the rest of the country, has seen a shift in dining
habits. Fine dining, formal style restaurants have seen a marked
decline. We are extremely proud of all that we accomplished at Nana;
the accolades, the fond memories we help shaped for our customers, and
the legacy of many young culinarians who cut their teeth at Nana. We are
extremely excited to have the opportunity to create another great
restaurant at the Hilton Anatole Hotel. We will take all we learned at
Nana, expand on it, and build into one of Dallas’ elite restaurants.”
- Chef THOMAS WELTHER
“As Nana was the first restaurant I worked in the Anatole, I have
mixed emotions of the closing. Sadden to see Nana close but extremely
excited about bringing a new and different style of Steakhouse to the
Anatole and Dallas.” - ED DORMAN I Director - Food and Beverage
“I am certainly sad to see Nana's closure - but at the same time,
excited to see the birth & success of our new restaurant SĒR.” - ANTHONY C. BOMBACI I Chef de Cuisine - Hilton Anatole Hotel
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| Nana boasts some of the best views of Dallas |
Friday night special chef’s menu
$75 per person
Appetizer trio featuring
Honey glazed grilled shrimp, lobster relleno and oysters with cilantro pesto
Chef Ronald Rosenbaum
Foie Gras Torchon
White Balsamic Pearls, Black Mission Figs, Pop Rock Salt, Brioche
Chef Douglas Brown
Anise & Syrah laquered squab breast,
Corn & truffle pudding with squab, farro & huckleberry boudin
Chef David McMillan
Grilled Filet of Beef, Red Wine Onions, Seared Potato Gnocchi, Asparagus Tips
Chef Anthony Bombaci
Chocolate Truffle, Cinder Toffee, "Cool Whip", Milk Stout Bubbles
Chef Anthony Bombaci
Reservations are available by calling 214.761.7470.
