Cuisine:

• American
• New American
• Diner
• Fine Dining
• Banquet
• Contemporary

Nana Description:
From Nana's perch atop the Hilton Anatole, chef Anthony C. Bombaci offers guests a menu of contemporary cuisine, with appetizers such as Thai crab croquettes with a cold soba noodle salad. Entrées include seared Scottish salmon with garbanzo bean and pork ragoût and a mesquite grilled Prime NY strip with lemon-rosemary butter. The seasonal menu changes frequently, so the best approach is to go for the tasting menu with wine pairings. For dessert, try the lemon tiramisu or the warm Valrhona Manjari chocolate "coulant." Nana looks as handsome as its food; service is professional. The extensive wine list is presided over by a keen staff and the view after dark is even more dynamic than by day.


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