Anthony Bombaci

Nine year ago, we visited Barcelona, Spain, had a chance dinning at Enoteca Bombaci, the restaurant named for chef Anthony Bombaci at The Hotel Arts. The food was exceptional delicious with impressive cooking technique. I remember we had some kind soup with goat cheese ice-cream, unbelievable tasty and different that blow our mind away. Five minutes later , the chef was at our table greeting us.

Five years later, one night we were dinning at Nana, perched on the 27th floor of Anatole hotel overlooking the Dallas cityscape. We saw on the menu, Bombaci is executive chef and we liked...NO WAY,....YES WAY. He was at our table greeting us. He liked WOW, he remember us once at his restaurant in Barcelona. We are so happy to see him and Nana is very lucky to has him as a chef in Dallas. Since then, we always come to Nana to support him.

Bombaci is clearly a global player in the food world. His stunning, artistic presentation, his dishes are high level in every sense. He combines classical training with focuses on French, Mediterranean, European cooking that shows in his kitchen with high concept technique. He like fruit to balance out savory ingredients, like bananas and cilantro, green apple yogurt and agrula, pear ice-cream and baby green, beef or tuna tartare with wasabi sorbet, passion fruit and soy sesame coulis. One thing I clearly noted that his home-made ice-cream and sorbet are extremely fine silk texture. It unbelievable elegant melt into the mouth. I also noted his cooking in Dallas is not widely wild creative as in Barcelona, So the question "Is Dallas ready for his cooking style?".

Anthony Bombaci.

Tuna tartare with wasabi sorbet.

Scallop with pineapple and coconut flavor.

Me:

I wore Marni dress, Ysl shoes.