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Lana Restaurant & Bar Restaurant Review: Inviting without giving up an ounce of cool, Lana’s contemporary style depends on edgy black and white art working against concrete floors and shiny wood trim. The menu unfolds a veritable sensations tour, from tangy to savory, and from spicy to calm succulent flavors that are unexpected and never overwrought. The Mediterranean salad combines artichoke hearts, red peppers and a piquant vinaigrette, while main dishes include boscaiola, a generous, simple arrangement of house-made wide-ribbon pasta with a sauce of cream, mushrooms, pancetta, roasted garlic and sage. Half a seared duck breast and leg confit are served with braised cabbage and pumpkin gnocchi. Chef John Ondo’s crème brûlée is full of vanilla flavor and properly finished. For nibbling, a tapas menu draws from Italian and Spanish influences. Educated and friendly service and an approachable 90-bottle global wine list round out the offerings.