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American Express Diners Club Discover MasterCard VisaHours
Mon-Sat 5:30pm-10:00pmStatus: Closed
Phone Number
tel: (919) 493-8545
Fax Number
tel: (919) 403-8487
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Be the first YellowBot user to review Nana's RestaurantBusiness Description from the Web
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discoverourtown
Named as being one of the best restaurants in the nation by Esquire Magazine and the winner of the coveted "Award of Excellence" from Wine Spectator Magazine each year since 1994, this amazing restaurant offers a menu full of Southern regional cuisine with strong French, Italian, and American influences. They are open Monday through Saturday for dinner only; closed on Sundays.
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Citysearch
Comfortable elegance and near culinary perfection make this Durham jewel one of the best restaurants in the Triangle.
Tips About This Business
Know Before You Go
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Citysearch
If you have trouble deciding on one of the tempting entrees, Nana's offers a tasting menu (smaller size portions of several menu items).
Where To Sit
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Citysearch
If you don't have a reservation, try for a table in the bar area.
What To Drink
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Citysearch
Nana's has an award-winning wine list, so put down that martini for the evening and pick up a wine glass.
Editorial Reviews from the web
Comfortable elegance and near culinary perfection make this Durham jewel one of the best restaurants in the Triangle.
brought to you by
Citysearch
In Short Duke students with their parents, Durham professionals and couples sit at tables in small, colorful dining rooms. A bartender chats comfortably with a group of friends sipping wine at the bar. Attentive waiters and Chef Scott Howell walk through the room, making sure everything is just right. The thoughtful menu is heavy on seafood and local ingredients with new creations...
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brought to you by
gayot
In a region which has attracted more than its share of stellar culinary talent in the many years since Nana's opened, owner-chef Scott Howell remains one of the very best. His unerring instinct for combining Mediterranean flavors with those of his native North Carolina proves itself time and time again, in dishes such as chicken liver pâté with green tomato jam and pickled okra, smoked duck...
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brought to you by
frommers
Chef/owner Scott Howell has presided over this local favorite since 1992, after having worked with David Bouley at his renowned New York restaurant Bouley. He has also cooked in Imola, Italy, at San Domenico's; and sous-chefed at Magnolia Grill . The Asheville native combined his culinary experience with a love for Tarheel regional cooking, and the result is fresh and delicious. The menu...
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Other Reviews from the web
What a meal!
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Citysearch
Went tonight for our 10 year wedding Anniversary; I've been wanting to try this place for awhile.
The cuisine is inspired by seasonal, regional ingredients, and the menu changes frequently.
Most patrons were dressed up, I did see a few people in jeans. Jackets not required. Some men in ties, but the minority.
I had the 5 course tasting menu; and every dish was a winner. The poached egg with... more
The cuisine is inspired by seasonal, regional ingredients, and the menu changes frequently.
Most patrons were dressed up, I did see a few people in jeans. Jackets not required. Some men in ties, but the minority.
I had the 5 course tasting menu; and every dish was a winner. The poached egg with... more
Great food, great service, lousy bread
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Citysearch
As a frequent customer, particularly on special occasions, we continue to be impressed and delighted with the quality and innovation of chef/owner Scott Howell's culinary efforts. His carefully chosen wine selections, while somewhat overpriced in my opinion, are excellent and well balanced. However it is time someone commented of the abysmal quality of some of the breads - especially the...
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Wonderful restaurant
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Citysearch
We had the pleasure of eating at Nana's on Saturday for my first time and the second time for my wife. In an economy where most restaurants are lucky to be half full on any given night, weekday or weekend, this restaurant was packed! I felt like we were lucky to get a table. By the time the meal was finished, I understood why there were so many people in the restaurant. The food was...
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