Oh, Nana. ‘Tis hard to bid thee farewell. You served Dallas well for all these years, and now we must finally say goodbye, because you are converting into a pretty little steakhouse called Sēr. On Friday night, when Nana’s past Execuchefs gathered together for one last hurrah at the Hilton Anatole, there was plenty of happy feasting and drinking, but everyone was bawling on the inside. Chefs Ronald Rosenbaum, Douglas Brown, David McMillan, and Anthony Bombaci teamed up to create a five-course tasting menu featuring some of their favorite dishes. Each course was out-of-this-world good, yet every bite was one step closer to Nana’s imminent death.
We’ve commemorated Nana’s contribution to Dallas with photos and quotes from all the chefs. Jump for this one last look of Nana.
Chef Ronald Rosenbaum
Fondest memory: “My first New Year’s Eve here, where we did 350 covers, and it was quite a thrill.”
Best meal/Favorite dish: That would have to be the Mexican seafood cocktail made by Rudy Hernandez, who was our pantry cook, and that was many years ago.
Where he is now: Chicago’s Casino Club
Chef Douglas Brown
Fondest memory: “I have so many fond moments of up here. Probably a tie between when we did the Jacque Pepin dinner and we got to meet Jacque Pepin, and our first five star rating.
Best meal/favorite dish: “The foie gras tourchon, of course, but it’s evolved over the years. It’s grown up a bit.”
Where he is now: Beyond the Box/ DISH Restaurant
Chef David McMillan
Fondest memory: “One of my favorite things was when we got to buy the Versace china for the private dining room, because then it was – it’s still stunning – but it wasn’t everywhere then. It was a statement.”
Best meal/favorite: “Napa cabbage filled with squab breast and a piece of foie gras that was steamed with five spices. That was my favorite, and I ripped it off a 3-star Michelin chef.”
Chef Anthony Bombaci
Fondest memory: “Today. It’s a nice day.”
Best meal/favorite dish: “The squab was pretty nice today. Fresh pasta – we made a lot of fresh pasta. It’s simple and it’s tasty.”
Pastry chef Jason Foss
Fondest memory: I don’t know… It would have to be the Veuve Clicquot dinner that we’ve had. That’s probably my favorite.
Best meal/favorite dish: “They were all amazing.. a Scharffen Berger
chocolate tart with hazelnut spike and sweet vanilla creme
Where he is now: at Highland Springs
Chef Thomas Welther
Fondest memory: “How about my first date with my wife? I met her here, and we went out.”
Best meal/favorite dish: Well I haven’t cooked up here since 1985, so it might be a shrimp cocktail. No, no, no, how about the grilled veal chop with a papaya salsa.
Chef Anthony Van Camp, the pilot of the Sēr ship
Fondest memory: “Working with Tony Bombaci.”
What he’s most excited about when Sēr opens: “Everything, everything.. I get to make all the calls, so that’s very exciting.”
