Goodbye Nana

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.  

For those not following the new concept, chef Anthony Bombaci was moved from the executive chef position of the restaurant, and placed as executive sous of the entire hotel restaurant operation. In his place Nana’s executive sous was promoted to executive chef for Sēr.

Although the new exec looks extremely young, he has been working with Bombaci for eight years at Nana and is extremely talented. Anthony Van Camp’s fresh face and expertise will carry the weight of the new restaurant very well.  

As guests mingled, sipped and enjoyed bites offered up at various stations throughout Nana’s space last evening many were sizing up chandeliers and paintings. One painting in particular hangs above the bar and was the object for sparkling conversation.  The Russian painted nude that has been with the restaurant since day one was actually sold to a restaurant in Colorado for a reported 3 million dollars just months ago. In its place is a reproduction.

Oh, for those wondering why the original name Nana Grill was changed to simply Nana? Ask former Nana chef Doug Brown. It was his suggestion that took four years to execute.

It will be sad to see Nana close, but the new era for the 27th floor of the Anatole should prove exciting. For those that wish to pay respects and sample Bombaci’s Nana cuisine one last time can still make reservations for tonight’s dinner service that will feature chef’s both past and present.

Can you name all the past chefs at Nana?



Filed under chefs, Party!, Restaurant Week, Steven Doyle

2 responses to “Goodbye Nana

  1. A Professional Restaurant, Bar and Business Brokerage Company Specializing in Restaurant businesses for Sale and Restaurants for Lease in California, Arizona and Washington.

  2. Yolanda Granado

    Sorry to here as I was a Bartender at the Loews Anatole, back in 1984 in the Nana Grill Judy Ruth was my Head Manager back then, it was really nice working for the hotel and Nana Grill since I left I’m sure it’s had it’s changes of employees… when ever I’m in Dallas I will go to the tower and see the bar area ,for a few drinks

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