FSR September 2022

CHEFS & INGREDI ENT S CHEF PROF I LE

“It doesn’t reallymatter what image I have for it inmy headbecause restaurants take on a life of their own when they open.”

MAYPOP’S ROASTED MARROWWITH GEORGIA PEACH CURRY

MAYPOP ADDS A BIT OF ELEGANCE TO MOPHO’S FUSION ETHOS.

for Louisiana f lavors accenting other global cuisines. Gulotta recalls one dish, a traditional spaghetti vongole, that didn’t sell—until he decided to crum ble some Andouille on top. Then, the dish became a No. 1 seller. “You can take something super tra ditional that you’ ll find over in Italy and add one little New Orleans ingredi ent, and it becomes a major hit,” he says. “Ingredients like New Orleans sausage were so much a part of growing up.” While the sausage-topped spaghetti vongole has a reserved spot on the menu, the rest is still in development. Beyond pop-up favorites, Gulotta plans to put a Sicilian spin on rich NewOrleans staples with a focus on fresh, coastal ingredients. As for the bar program, Big Easy clas sics like sazeracs will share space with lesser-known drinks featuring Italian spirits, like aperol spritzes and amaro based cocktails. “I’d love it if we could introduce people to something new, and I think we can pull that off.” Tana’s sprawling 5,000-square-foot space includes a 16-seat bar and a cock tail lounge that will stay open after din ner service has completed. It’s one of many operational decisions Gulotta is making with New Orleanians in mind. He describes the future space as an “anchor restaurant,” one where he and his team can break out all of the bells and whistles.

MOPHO’S BEEF PHO WITH BRAISED BEEF, PORK MEATBALLS, KALE, AND SLOW POACHED EGG

RUSH JAGOE / VIETA COLLINS / SAM HANNA

“ ere’s not much in that area except for these big, old, beautiful homes,” he says. “They’ve never really had some thing like Tana, not to this extent at least. We want to build a spot where peo ple go even if they aren’t there to eat din ner. is is for the locals.” MoPho has a strong local following, which Gulotta is counting on to help get the word out. He says operating in Jefferson Parish gives Tana a chance of succeeding regardless of how well New Orleans tourism is doing. It’s a con sideration the pandemic made all too clear, but one that’s also relevant in a post-Covid world. As Gulotta points out,

running a restaurant in downtown New Orleans ties it, for better or for worse, to the ebb and flow of seasonal visitors. That’s why the chef prefers an all year-round operation that caters to locals. After all, they’ll have an active part in shaping Tana. “I’ve wanted to do this restaurant for a really long time, and I’m hoping it’s going to be a huge part of this commu nity,” Gulotta says. “It doesn’t really mat ter what image I have for it in my head because restaurants take on a life of their own when they open. I’m excited to see where this is going to end up because it all depends on the customer.”

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FSRMAGAZINE .COM

SEPTEMBER 2022