Nana
Hours
- Sunday: 6 pm-10 pm
- Monday: 6 pm-10 pm
- Tuesday: 6 pm-10 pm
- Wednesday: 6 pm-10 pm
- Thursday: 6 pm-10 pm
- Friday: 6 pm-10:30 pm
- Saturday: 6 pm-10:30 pm
Special Features
- Afternoon Tea
- Breakfast All Day
- Brunch Menu
- Business Friendly
- Catering
- Delivery
- Dine at the Bar
- Extensive Wine List
- Fixed Price Menu
- Gluten-Free
- Happy Hour
- Kid Friendly
- Late Night Menu
- Live Music
- Open 24 Hours
- Outdoor Seating
- Private Dining
- Quiet
- Romantic
- Takeout
- Valet Parking
- Vegetarian Friendly
- Vegetarian Options
- Wheelchair Accessible
- Wi-fi
Alcohol
- Beer
- BYOB
- Full Bar
- Margaritas
- None
- Sake
- Sangria
- Wine
Reservations
- Accepted
- Not Accepted
- Recommended
- Required
- Make a Reservation
Payment Types
- American Express
- Cash
- Check
- Diner’s Club
- Discover
- MasterCard
- PayPal
- Traveler’s Check
- Visa
Profile
Executive chef Anthony Bombaci runs one of the more confident kitchens in town. An innovative menu combines avant-garde dishes from Spain with delightful steak and seafood dishes. Service is stellar, wine advice is right on, and the view of the Dallas skyline is unrivaled.
Full Reviews
Most Recent
Restaurant Review: Nana
By Nancy Nichols
I’ve spent the better part of the past 12 months eating pizza, gourmet burgers, and tacos. So it was quite glorious to sit in a glamorous dining room among a rich and well-coifed crowd, with the bright lights of the Dallas skyline twinkling in the distance. Women were dressed in fancy chiffon gowns and beaded black dresses. Men removed their Stetsons and handed them to the hostess. It wasn’t a trip back in time; it just happened to be the same night as the Cattle Baron’s Ball. For one Cinderella-style evening, our threesome basked in their finery. We were also thrilled with the edgy fine-dining experience presented by Anthony Bombaci, one of Dallas’ more underpromoted chefs. He amazed us with combinations of flavors, textures, and presentations. First up was a stunning starter of supple gnocchi, crunchy barley, and earthy mushrooms. Entrées included a lovely and filleted turbot served with Bombaci’s tip to Texas: delicate “chicken wings,” which were more like chicken pops. Balls of chicken confit were lightly fried and sat at the base of a naked bone. Bombaci’s Spanish background is still evident. Two thick strips of pink duck are crisscrossed on a plate and served with foamed Mahon cheese. The meat is surrounded by whole roasted beets, cashews, and oranges. But the filet is not for everyone. It’s topped with Roquefort butter and chips of Jivara Lait (Valrhona’s second-mildest chocolate) and circled by a caramel mustard vinaigrette. Initially the intense flavors of mesquite and sharp cheese clash before the chocolate softens the essence to a savory sensation. There has been talk of Nana morphing into a more traditional steakhouse. Let’s hope this remains a rumor. We already have more than enough chop houses, but we have only one Anthony Bombaci. For more information about Nana, visit our restaurant guide.