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THIS RESTAURANT IS CLOSED Nana's Chophouse Restaurant Review: When Scott Howell, chef-proprietor of the acclaimed Nana's in Durham, opened this, his second ambitious restaurant, just blocks from the state capital building in Raleigh, it created high expectations. Howell has lived up to those expectations, albeit with a menu that's decidedly more eclectic than that of his flagship restaurant. Fans of Howell's trademark Southern-accented Mediterranean are pleased to find it well-represented here with the likes of risotto with sweet corn, crispy oysters and country ham, and seared scallops with pickled okra salad and green tomato vinaigrette. Folks with hearty appetites applaud chophouse fare such as herb-crusted rack of lamb with foie gras sauce, hickory-smoked prime rib for two and an oh-so-thick pan-roasted veal chop with porcini sauce. And those who are just looking for a light bite and a glass of wine find what they're looking for in an intelligently chosen wine list and a diverse assortment of tapas-portioned plates bearing everything from duck prosciutto to pickled cinnamon cap mushrooms to fried okra. Fittingly, Nana's Chophouse is housed in a former meatpacking plant. Howell has transformed the space into large, open dining rooms where linen-draped tables and richly upholstered banquettes combine with exposed beams and brick walls for a vibrant urban chic feel.