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$75  + Tip/Tax
Mon, 2/2
6:30 PM
Metairie

Tana

5-Course Bel Paese Meets The Bayou Tasting Event

Debuted in 2023, this Italian restaurant in the heart of Old Metairie has appeared on Eater’s 2024 List of “Best Italian Restaurants In and Around New Orleans” and its 2025 List of “Best Pasta in NOLA.” Chef Michael Gulotta, a NOLA native, led the Award-Winning Restaurant August kitchen for six years and then opened MOPHO, a Bon Appétit “America’s Best New Restaurant” winner and NOLA Magazine’s “Restaurant of the Year.” In 2017, he opened Maypop, a NOLA Magazine “Best New Restaurant” Winner and a CN Traveler “NOLA Top 20 Restaurant.” He is a multiple James Beard Nominee and a StarChefs “Rising Star” Award-Winner, among other honors. At Tana, he draws on his Louisiana background and his Sicilian heritage to create dishes like blue crab gnocchi, veal cannelloni with truffle cream, fennel and citrus roast duck breast with sweet potato caponata, veal parmesan, veal marsala, charred zucchini with ricotta salata and golden raisins, and so much more. For anyone crazy about Italian food—and isn’t that just about everyone?—this is a must, so we will look forward to seeing you there!

About the Host:

Michael Gulotta

Chef/Owner

A NOLA native, Chef Michael Gulotta graduated from the Chef John Folse Culinary Institute. After leading the Award-Winning Restaurant August kitchen for 6 years, he opened MOPHO, a Bon Appétit "America’s Best New Restaurant" Winner and NOLA Mag "Restaurant of the Year." In 2017, he opened Maypop, a Times-Picayune "Top 5 Best New Restaurant" Selection as well as a NOLA Mag "Best New Restaurant" Winner and a CN Traveler "NOLA Top 20 Restaurant." He is a multiple James Beard Nominee and a StarChefs "Rising Star" Award-Winner, among other honors.

The Lineup

All courses will be individually plated. This menu will be Peanut & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Tuna Crudo

    fennel, olive & citrus salad, smoked trout roe

  2. Radiatore Cacio e Pepe Tana Style

    anchovy butter, caciocavallo cheese, blue crab

  3. Crispy Octopus

    smoked tomato, bone marrow, risotto nero, meyer lemon aioli

  4. Beef Short Rib Braciolone

    saffron risotto, boiled egg, garlic, cheese, breadcrumbs, red gravy

  5. Brown Butter Pistachio Cheesecake

    biscoff crust, citrus marmalade

Tana

2919 Metairie Rd

Metairie, LA 70001

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Tana will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Tuna and Roe/caviar in Course 1, Octopus in Course 2, Anchovy and Crab in Course 3 and Beef in Course 4. Substitutions will be provided.

  • Pescatarians: There is Beef in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 3, Course 4, Course 5. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 2, Course 3, Course 5. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 3, Course 5. Substitutions will be provided
    • Cheese: Cow's Milk Cheese is in Course 2, Course 3, Course 4. Substitutions will not be provided. Sheep's Milk Cheese is in Course 3. Substitutions will not be provided

  • Shellfish: There is Crab in Course 3. Substitutions will be provided.

  • Fish: There is Tuna and Roe/caviar in Course 1, Octopus in Course 2 and Anchovy in Course 3. Substitutions will be provided.

  • Eggs: There are Eggs in Course 2, Course 4, Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Pistachio in Course 5. Substitutions will be provided.

  • Alliums: There is Chive and Shallot (Cooked) in Course 1, Shallot (Cooked) and Garlic (Raw) in Course 2, Garlic (Cooked) in Course 3 and Shallot (Cooked) and Garlic (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: This menu is mushroom-free.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.