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Jan 10, 2014 09:44 AM


Was back at DT's last evening for the first time in a few months. Had the steak and peppers which was great. Also, had the steamed clams for the first time and really liked them a lot. Have to admit that the prices are really getting up there though. The steak and peppers was $53 and the clam app was $18. Its still a blast, but its getting to the point where price wise its becoming more of a special occasion place than regular rotation.

PS: Was hoping that Kevin would be there, but he was not to be found!

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    This portion of your title conjures up headlines such as "Sun still first appearing in East in the morning" (g)

    3 Replies
    1. re: Servorg

      It always been expensive, but now even more so. A few years ago, I would say it was in the range of any number of higher end restaurants. Now it is really high. Polo Lounge territory.

      1. re: Thor123

        It just seems like it has maintained its "price point gap" over most other places (especially when you consider LA Italian food as a whole -hole?-) as far as I can determine. And drinking (why else would you be here?) can really send that old check total soaring...

        1. re: Thor123

          15 dolla well martinis. Simple not fancy, I repeat, not fancy house salads for 15 bucks.

          But if you actual sitt at the bar and I'm going to hate myself for giving out this secret but at the bar you can order half order of the entrees at half price. But then again if you are firmly esconced at the bar you'll probably be drinking like Bukowski on one of his despondently egregiously horrible days. :)

      2. This is news....?

        Seriously, beef, fish & shellfish are all getting more expensive..... And then there's the inflation we're experiencing......

        3 Replies
        1. re: Dirtywextraolives

          I am a fan, but the prices are noticeably higher than Mastros, so I thought it worth noting.

          1. re: Dirtywextraolives

            Dirty, when was the last time that you hit up Tanas ????

            1. re: kevin

              Um, I've got to think...... I believe it was October.

          2. when a fucking french dip costs 22 bucks at south beverly grill and burgers routinely approach 20 bucks a pop i don't find it out of control...but noted thor it has gotten jacked up pretty good least you get a side of pasta with the steak and peppers...

            5 Replies
            1. re: jessejames

              I like the side of pasta with meat sauce. Again, DT has always been one of my favorites. Only wish Kevin had been there for a round.

              1. re: Thor123

                i like it to but usually ask for the fettucine alfredo which they sub in no extra charge (used to be listed as an option i think when i first started going)...the alfredo goes nice with the steak or the veal karl malden

                how would u have spotted kevin? trail of martini glasses?

                1. re: jessejames

                  I would not have. But I figured Christian (the maitre di) or Mike (the bar tender) would and they said no Kevin in the house.

                  1. re: Thor123

                    Mike is a national treasure.

                    Zack is a very cool maitre d and so is Christian.

                    1. re: kevin

                      All of them are 'cool'.

                      I can't imagine a world without Dan Tana's…expensive or not.
                      This city needs to hang on to the great, old ones.
                      Like San Francisco does.
                      As long as the portions continue with the status quo there are enough of us out there who aren't looking at the prices that inevitably will rise.

            2. I guess I'm missing out but I've never had a steak at Dan Tana's - usually go for the nothing to write home about but tasty Italian-American fare (but who really cares when you're into your xth Ketel+soda?).

              At those prices, I'd hope the beef was prime/dry aged. Is this the case?

              10 Replies
              1. re: JeMange

                "(but who really cares when you're into your xth Ketel+soda?)"

                Having just made the same point "And drinking (why else would you be here?) can really send that old check total soaring..." up thread your post made me laugh and nod in appreciation/ageement.

                1. re: Servorg

                  I do like the old style parmigiana with the tasty though not gourmet tomato sauce and the chewy mozzarella. Yes. It's Americanized Ittalian to a tee but I like it just so when downing a few rounds at the bar, natch. Always the bar these days.

                  It is te antithesis of Angelini Osteria, Madeo, Giorgio, Valentino, et al.

                  Nuff said.

                  1. re: kevin

                    You might just give Frankie's on Melrose a whirl and see if you don't like the way it dances.

                    1. re: Servorg

                      it seems like my allegiance is to Tanas for now.

                  1. re: Dirtywextraolives

                    The Ny steaks ie the Dabney Coleman and Helen steaks are Prime 100% and they are great. And can one up any steak in town though I haven't been to Mastros just yet.

                  2. re: JeMange

                    The Dabney Coleman steak is the beat anywhere in town.

                    S Irene once noted that it was so tender that maybe a bevy or phalanx or
                    Coterie of Heidi Fleiss resident hookers massaged it beyond tender.

                    Caveat Emptor; be careful around the regulars they bite. :)

                    1. re: kevin

                      $63 for the Dabney Coleman New York Cut steak. FYI.

                      1. re: foodiemahoodie

                        Yep. New York strips. And they are great.

                        Foodie, if you make it to the Chowmeet we'd all love to hear your great stories on tanas and other great joints around town.

                        1. re: kevin

                          If I'm in town I'll do that. Should be fun.

                  3. Yeah. I missed out last night.

                    I seriously have to cut back.

                    It's becoming my neighborhood bar even though I'm not a domiciliary of the 'hood.

                    Let me know when you are hitting it uo next time.

                    My email is on my profile.