TANA

"Amazing!! Nothing like it in metro area. Unique Italian cuisine.Dining room is sleek, clean and contemporary. Food is outstanding. . Veal Marsala , Fettuccine Wheel blew my mind. Home made pasta delish."

"Our entire experience at TANA was incredible. We went to TANA the Friday after Valentine’s Day. You definitely want to have reservations because it was very busy. Everything we got food wise was incredible. For an appetizer we got the Barbecue Lobster. This was both my wife and I’s favorite thing we got. It was a half lobster in a cream sauce style bbq sauce. It came with bread. Take a bite with the lobster, the bread and the sauce - it was INCREDIBLE. Next my wife got the creamy Italian salad. It was super light and very good. I got the Roasted Garlic, Mushroom, and Artichoke Soup. It was great. We both joked that we were ready to lick the bowl / could drink this. For our main course we split 2 pastas. The Gulf Shrimp Paccheri was incredible and we both agreed it was the pasta to get. We forgot the name of the one my wife got. Hers had hot sausage and lumped crab meat (was almost more of a dumpling style). This was good, but we agreed was our least favorite item of the night. Service was incredible. And we definitely plan to come back! They had valet parking that was free (but you may want to bring a few bucks cash to tip those guys)."

"The environment was gorgeous! So much thought must have gone into the design. The food is even better! Absolutely loved it! Service was the best I’ve had in a long time. It is top notch and I can’t wait to go back!"

"Very upscale and expensive place with lavish decorations and a nice attention to detail when it comes to the design and quality of tables and all of the furnishings in the place. Almost all of the food was superlative, the steak was probably one of the best I've had, all the pasta was cooked extremely well and every dish had a very unique flavor. Their Caesar salad was an interesting artistic design that had more flavor than it did anything else but it was small and I wanted more but really good. This place is like Ruth's Chris in some ways where everything is a la carte. Entrees do not come with any sides you have to order them separately and they were nine bucks. Many of the entrees have extra toppings like crab meat or shrimp or something else that cost extra that you can add and the waitresses are definitely into upselling people on things like that. You can very easily spend a lot of money very quickly. And then there's the drinks... Very high quality drinks but also incredibly expensive. You'll pay 30 bucks for a Sazerac here that only fills a quarter of the glass. Their wine cellar is impressive but as a bit of a wine snob I thought the wine list was okay but nothing super impressive, but this place is new and it will probably grow. The interior is spread out but tables are everywhere and it is a little bit on the noisy side. The interior design has a reasonable amount of attention to detail but I still am not completely getting whatever the theme is of the restaurant. It's posh and slightly industrial. There's an outside section that I think people really like, and the inside is obviously a bit crowded as this place is quite trendy. Overall most everything was good, but as I said you're going to pay a lot and it's going to attract that kind of clientele. The service was very very slow. It almost seemed like it was European style where the guests are basically expected to spend the evening there and there's only one seating but I'm pretty sure there was more than one seating. We were basically there for about two and a half hours and we needed every bit of that time to get our food and this includes not getting dessert. Things coming out of the kitchen were slow and a bit chaotic, but everything was definitely worth trying something's more so than others. Their oyster appetizer was lackluster but the meatballs made up for it. The pate on brioche was not terribly impressive except the bread upon which it was made was amazing. I look forward to this place evolving and getting even better, but I'll have to save up for the next time."