Wednesday, May 29, 2024 May 29, 2024
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Nana’s Last Supper: Return of Former Chefs’ Dinner

Tuna tartar with carrot-pineapple confetti and wasabi peas. (photos by Melisa Oporto)

Nancy Nichols already announced that, after 28 years, Nana will close on Saturday. The space will reopen in September as a steakhouse. She is inconsolable. Partly because of the closing and partly because the new name, Sēr, uses a symbol that isn’t on her Remington typewriter.

Tonight is ‘The Last Supper.’ But last night was the last standup. Members of the restaurant’s extensive customer list enjoyed a Champagne and hors d’oeuvre reception to the sounds of a live band with food prepared by several of Nana’s past executive chefs: Ron Rosenbaum, David McMillan, and Doug Brown. Current executive chef, Anthony Bombaci, and future execuchef, Anthony van Camp, were also in the kitchen.

Jump for the feast. And fabulous photos.

Chestnut-floured fried lobster with ginger aioli, sweet chile sauce, and chive oil
Robert Espinoza had been working at Nana since the day it had opened.

I ran into two personalities from the era when Nana opened in 1984: Larry Shapiro, the owner of Marty’s on Oak Lawn, which for 40 years was the temple of retail gastronomy in the town. He has now settled down to a calmer life. Jeffrey Yarbrough who, when Nana opened, was running Club Clearview, a key player in the Deep Ellum scene. He is now working harder than ever managing his expanding restaurant PR firm, BigInk.

Melisa Oporto’s pictures do more justice to the moment, but let me mention tonight’s Last Supper. This is going to be an event to remember. The evening will celebrate the end of a glamorous era of Dallas dining. There will be a menu of four courses by four execuchefs of Nana that spans over a quarter of a century. It is offered at an absurdly reasonable price of $75 + t&t. It’s tonight only by reservation. Reservations are available by visiting  or calling 214.761.7470. The last menu…

Appetizer trio featuring
Honey glazed grilled shrimp, lobster relleno, and oysters with cilantro pesto
Chef Ronald Rosenbaum

Foie Gras Torchon
White Balsamic Pearls, Black Mission Figs, Pop Rock Salt, Brioche
Chef Douglas Brown

Anise & Syrah laquered squab breast, Corn & truffle pudding with squab, farro & huckleberry boudin
Chef David McMillan

Grilled Filet of Beef, Red Wine Onions, Seared Potato Gnocchi, Asparagus Tips
Chef Anthony Bombaci

Chocolate Truffle, Cinder Toffee, “Cool Whip,” Milk Stout Bubbles
Chef Anthony Bombaci

Here are the photos from Nana’s Last Standup on Thursday night. Please feast with your eyes.

Bacon-wrapped quail with a honey mustard glaze and polenta
Longtime regulars of Nana: Alex Hamerman, Kimberley Hamerman, and Eliot Hamerman
Chicken satay with Thai peanut sauce and honey roasted peanuts
Fried cheese and onion wontons topped with balsamic brown sugar
Chocolate coulant and curried cream served with peanut butter ice cream