by Steven Doyle
Have you seen Anthony Bombaci lately? He is running strong at the Hilton Dallas Anatole, and can be found June 14, 2013 hosting a beer vs. wine dinner. Here are the fun details:
Join American Craft (Breckenridge, Co.) with special guest Dan Stone of Breckenridge Brewery, Drew Pierce of Trinchero Family Estates Wines and our renowned Chef de Cuisine Anthony Bombaci for an epic Beer vs. Wine Dinner on Friday June 14. The reception starts at 6:00pm followed by dinner at 7:00pm. Continue reading
by Steven Doyle
In preparation for this weekend’s closing of Nana located in the Hilton Anatole, guests were invited for a mixer hosted by the hotel and restaurant staff to reminisce and celebrate the many years of service. Present were a handful of Nana’s past executive chefs who peppered conversation with interesting and historic anecdotes.
Thomas Welther, the hotel’s executive chef, was excited for the future of the space and explained that retooling to the Sēr concept was actually a positive move for the hotel restaurant. At first glance the thought of the beautiful and venerable Nana morphing into a steakhouse seems undignified. But as the chef explained, the staff and tools wouldn’t change all that much. Many of the techniques currently used will carry over to Sēr. In other words, it will not just be about the beef. Continue reading
by Crave Staff
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.
“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,” said Bombaci.
The chef’s menu will be served on Friday, June 8th by reservation. Cost for the special dinner is $75. Reservations are available by calling 214.761.7470.
Here is a look at the final menu. We will be at the dinner and have photos Monday morning. Continue reading