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You can now RESERVE ONLINE IN REALTIME with IMMEDIATE CONFIRMATION.

Please click here to reserve now.

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Seafood, landfood… Chef Harvey’s got it all!

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At Siena Ristorante Toscana, Chef Harvey Harris sources his seafood only from the finest purveyors, with much of it arriving daily via overnight courier.

When people think of Tuscan cuisine, beef and wild boar are the foods that first come to mind.

But Tuscany lies on the Mediterranean: the Tuscan coast is home to some of the best seafood in Europe — and the world!

Seafood, landfood… Chef Harvey’s got it all!

“Fantastic option for romantic occasion, service was great”: some recent reviews of Siena

Here are some recent reviews of Siena Ristorante Toscano from guests over at OpenTable. Did you know that you can use OpenTable to reserve with us online? You can browse availability and you get immediate confirmation. Click here to reserve now.

“The food, the view, the service, the general ambiance—the overall experience at Siena is great. Naturally, the food is at the center of great restaurant visits, but the other aspects can add or subtract. At Siena we got the total package, and will be back.”

“My partner and I were very impressed with the experience we received here on Valentine’s Day. The food was fantastic, the ambiance spot on, and the service was great. A fantastic option for a romantic occasion.”

“What a great dining experience. Our food was exceptional. We had the boar appetizer, short ribs, gnocchi and trout—all top notch. Our waiter Landon was terrific. He was friendly, knowledgable and made our evening very special. We will most definitely be returning soon.”

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NEW: Reserve online with immediate confirmation

We’ve recently moved our online reservations to OpenTable.com.

It’s a great way to reserve. Not only can you browse availability, but you also get immediate confirmation.

Click here to reserve now.

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“Living” the Palio of Siena

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When he was visiting Siena last fall, our blogmaster shot this video (below) of a procession that he happened to catch outside of the famous pastry shop Nannini.

In the video, you see young men from the Contrada del Drago, the Ward of the Dragon, one of Siena’s seventeen “neighborhoods” or contrade.

While the drummer and the flag bearers lead them, in the center of the procession a young man carries the “Palio,” the decorative banner that the winner of the famous horse race gets to take back to its ward’s church.

You can see the banner here.

One thing that’s really interesting to note about the video is that the young men are so serious. They’re not frowning but their attitude is sober.

The people of Siena really and truly live the Siena all year round.

The Drago won the July 2014 Palio. You can see the race in the video that follows the one directly below.

A note from Chef Harvey on Foie Gras

Recently a person emailed me to say they would not be dining at Siena because I was featuring Foie Gras on my Valentine’s Day menu. Below is my response and the reason(s) for my decision to serve this tasty indulgence.

In 1995 myself and several other Austin Chefs joined Chefs Collaborative 2000. We represented the busiest, trendiest restaurants in Austin at the time and we had buying power.

Mezzaluna (where I was Chef) was always on a 20hour wait and was the first of many restaurants that would later become known as the “4th Street District.”

This attracted the interest of Alice Waters. Alice was the chef/owner of Chez Panisse in Berkeley, CA, and a front runner and veteran of the fresh, seasonal, local food movement and was here in Austin promoting her book and CC2.

The idea was for us, the top chefs of Austin’s busiest restaurants, to buy as much of our inventory as possible from local Farmers and Ranchers who grew organic, chemical free produce, raised hormone/antibiotic-free animals, practiced humane animal husbandry, avoided GMOs and used ecologically responsible methods.

This would not only give the local producers more cash flow so they could grow and improve their operation, it would also put the pressure on the larger food distributors to start carrying products produced under the same guidelines.

Now 21 years later, across the U.S., especially here in Austin I am proud to say, it worked. I can’t remember a time when I have seen so many successful localvore restaurants.

At Siena I buy grass fed, grass finished beef, locally raised chickens that are hormone free, grain fed-free range-hormone free veal, all natural-hormone-antibiotic free pork, GMO free products and sustainable – non threatened fish species.

I have also avoided buying Foie Gras until I could find a producer that practiced humane animal husbandry and now that I have I am going to serve it, without guilt.

Thanks for reading, Buon appetito!

—Chef Harvey

WINE DINNER MENU: Chef Harvey’s Frescobaldi tasting menu

Please call (512) 349-7667‎ to reserve.

Click here for a printable/PDF version of the menu.

Siena Frescobaldi Dinner

We couldn’t be more thrilled about Siena Ristorante Toscana’s FIRST WINE DINNER of 2015 and we couldn’t be more excited about the wines.

Marchesi de’ Frescobaldi is one of Italy’s most famous noble families and one of its most celebrated wineries, producer of Brunello di Montalcino and some of the most coveted Super Tuscans available today.

Italian wine expert Galen Crippin will be on hand to lead us on a guided tasting of these extraordinary wines!

And Chef Harvey, who is no stranger to the great cuisine of Tuscany, has created a fabulous menu to accentuate the aromas and flavors of these singular bottlings.

A note on Galen follows.

Galen Crippin
Marchesi de’ Frescobaldi Export Manager- United States

Californian by nature and Italian by upbringing, Galen Crippin is the latest addition to the dedicated team of wine professionals at Marchesi de’ Frescobaldi. Tasked with managing the prestigious Marchesi de’ Frescobaldi and Danzante brands in the United States, Galen comes to Marchesi de’ Frescobaldi with an impressive wine background and MBA credentials. Having grown up around wine, his combination of industry experience and passion makes him the ideal ambassador for one of the world’s most historic wine companies.

Although born in Venice Beach, California, much of Galen’s childhood was spent in the kitchen of his family’s homes in Florence and Rome. It was here with his father that he gained an appreciation for wine and discovered the gentle art of cooking and conversation.

After returning to the United States as a young adult, Galen moved to the Napa Valley to work for the Whitehall Lane winery in St. Helena, where he furthered his knowledge of viticulture and wine production.

Seeking a more in-depth understanding of the sales side of wine, he enrolled in an MBA program and started to work for a distributor, learning the ins and outs of selling wine on the street.

After seven years of working in distribution, Galen returned to his roots in Italian wine and joined the supplier side with Vias Imports. For seven more years he ran the successful Southwest region for Vias Imports and continued to expand his expertise in Italian wine.

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