"Tana is the third restaurant from the MoPho and Maypop team, an acclaimed set of New Orleans restaurants owned by chef Michael Gulotta and Jeffrey Bybee. Once a pop-up serving Sicilian-style dishes, the new incarnation is a vast expansion on that original kitchen — a 5,000-square-foot restaurant with a bar and lounge area in Old Metairie. It incorporates the Italian Riviera cuisine of Liguria for a large, chop house-style menu of small plates like meatballs, savory zeppole, arancini, and muffuletta-esque stuffed focaccia; salads, garlic and artichoke soup, and bacon and oyster stew; and large plates like veal marsala, pork chop parmesan, and a tomahawk rib-eye. Pasta is a focal point of both the menu and the dining room, where a pasta-making station takes center stage." - Clair Lorell, Justine Jones, Eater Staff
