TANA -Food Menu

Arts| Cocktails | Plates






Tana Logo 2

octopus  cheese tana    fish tana

Grilled Gulf Fish ~ 15

grilled branzini, spring onion puree, salad of roasted carrot and red potato,garnished with carrot top chermoula, spiced cashews and harissa oil

Charred Broccoli with Cured Kumquat ~  11

fresh chilies, anchovy, garlic oil, Marcona almonds

Tarte Pisciarada ~ 13

onions caramelized woth anchovy, taggiasche olives,

oven dried tomatoes all on a whole wheat crust

Corn Flour Garganelli Pasta with Charred Octopus  ~ 14

Boudin noir ragu and mint

Roasted Garlic Spaghetti with Florida Clams ~ 14 

Calabrian Chilies, spicy shellfish, pangrattato

Buckwheat Gemelli  Pasta ~ 14

Gorgonzola dolce, charred radiccho and grilled duck liver

with candied citrus and pickled mustard seed

Garum and Citrus Rubbed Lamb Shoulder ~ 17

Hand rolled cous cous

Cerignola olive, roasted garlic and sweet pepper maramalade

Warm Thomasville Tomme Fonduta ~ 11

toasted Bellegarde bakery sour dough

Confit citrus in pepperjelly





At MoPho, Michael Gulotta turned his infatuation with Vietnamese cuisine into a modern, chef-led neighborhood restaurant.

Gulotta and his business partners in MoPho have opened TANA  at Trèo, the cocktail bar, art gallery and eatery on Tulane Avenue. Named  Tana, after a family nickname for the chef’s grandmother.

Tana’s menu will be based on regional Italian flavors, guided by the time Gulotta spent training in Italy as a younger chef and by his own family heritage.

“I’m from a Sicilian family, but the Sicilian cuisine we have here became heavier,” he said. “In Sicily, it’s lighter, more of a coastal cuisine. I want to go back to that, fresh seafood, well-made pastas and sauces.”

Pastas will be made in house. Tana will serve cheese plates as well. “We want these dishes to be easy to share, something you’re able to dig into, and that pair well with the great cocktails they make there,” Gulotta said.

A New Orleans native, Gulotta runs his restaurant company with his brother Jeff Gulotta and their high school friend Jeffrey Bybee. He said they’d been developing the Tana concept for a while and were looking for the right spot to test it out when the Trèo deal emerged.

Michael Gulotta made his name during a six-year run as chef de cuisine at Restaurant August, the elegant John Besh flagship.

Tana will parallel Trèo’s hours, which are now Tuesday through Thursday, 4-11 p.m., Friday and Saturday, 11:30 a.m.-midnight.

Follow Ian McNulty on Twitter @IanMcNultyNOLA.