TANA

"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

"Tana, the third restaurant from NOLA’s MoPho and Maypop team, serves Sicilian fare in an expansive, 5,000-square-foot Metairie restaurant and lounge. Chef Michael Gulotta’s chop house-style menu features large plates like tomahawk rib-eyes, veal marsala, and pork chop parmesan alongside lighter dishes like arancini — plus pasta, of course, made fresh at a pasta-making station in the middle of the dining room. For the full tableside cheese wheel experience, order the tagliatelle alla ruota." - Beth D'Addono, Clair Lorell

"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