Nana Still Rocks

This is, perhaps, something you Dishers already know. Heck, it’s something I knew. But it’s different to experience it again first-hand. You simply cannot match that view from 27 floors up, surrounded by art from the Trammell and Margaret Crow Collection of Asian Art. And the food–oh, the food! Anthony Bombaci is probably the most inventive chef in town. I know Nana sells more steak than anything else–this I hear anecdotally and witnessed myself when I saw a slab of beef on nearly every table–and it’s really a pity, because these diners are missing something special, albeit sometimes strange. The photo you see was my favorite course of the night, and not just because it was served in that spectacular Versace china: potato gnocchi, layered with escargot simmered in garlic and chives and chorizo, topped with the world’s most perfectly poached egg. It was almost too pretty to eat, but the best way to enjoy it is to gently break the egg and mix it all up. It’s the kind of dish I’ll remember always. As was the snickered foie gras parfait, which could have been a dessert. To see it stay with me after the jump.

This may be the most decadent thing I’ve ever put in my mouth (insert obvious joke here): foie gras moussse wedged inside two sheets of chocolate, topped with whole peanuts and served with a peanut butter mustard. (Millie, correct me if I’m wrong!)

This was actually our first course, and aside from the perfect meat from the lobster claw, there was a cauliflower “couscous” on the plate–the most brilliant side of veggies I’ve ever seen or tasted. You can also probably make out the cauliflower vanilla puree and lobster foam.

Here, duck breast with figs and chamomile. The duck was so tender, so flavorful, so greaseless–so sublime. If I were to return to Nana–and god I hope I do–I would order the gnocchi and this duck.

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