TREO IS GLAD TO HAVE TANA AND
FOOD AND WINE’S BEST NEW CHEF
CHEF MICHAEL GULOTTA
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.
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.