Tana will offer fresh pasta finished tableside in a giant Parmesan cheese wheel. You just can’t get it yet. “We had a special walnut cart made for the dish, but I’m not going to serve it until I have a designated staff member to handle it,” says chef Michael Gulotta. “I can’t be the one doing that.

The first Instagram or TikTok video that posts, it’ll be requested all the time. I want us to be ready.” The Italian restaurant has been brewing in Gulotta’s mind for decades, a melding of three of his greatest influences — Ligurian, Sicilian and New Orleans cuisine.