The best meals are about more than what’s on the plate. They’re the nights when everyone stays a little longer, another bottle gets opened, the kids are watching pasta being made, and no one is quite ready to leave.
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That’s the kind of hospitality we want you to feel at TANA. Led by Jeffrey Bybee, whose career includes some of New Orleans’ most celebrated dining rooms, our team brings that experience to the table without the formality. We want you to feel taken care of, comfortable and genuinely happy to be here.

You’ll see pasta being made at our custom solid-walnut pasta station and our pasta cart rolling through the dining room with a wheel of Grana Padano for pasta alla ruota made tableside. It’s part of what makes dinner here feel special but never like it has to be a special occasion.