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