"Tana is the third restaurant from the MoPho and Maypop team, but unlike those Southeast Asian-inspired restaurants, the menu is an ode to chef Michael Gulotta’s Sicilian heritage. Pasta is central to the chop house-style restaurant, both on the large menu and in the physical space — a pasta-making station takes center stage in the dining room, and a cheese wheel-equipped pasta cart arrives tableside for orders of tagliatelle alla ruota. There’s also radiatore in red gravy with stracciatella, four cheese ravioli in truffle cream, blue crab and squid ink fusilli, and Gulf shrimp paccheri." - Beth D'Addono, Clair Lorell
Scott Walker Media/Tana
