Siena Ristorante Toscana

Wine Dinner: Duckhorn Weds. May 29

Click here to download a printable/PDF version of the menu.

"Duckhorn... Merlot pioneer in Napa Valley."
—Wine Spectator

Siena owners Stan and Debbie Adams and Chef Harvey Harris are thrilled to announce details for the Duckhorn Vineyards wine...Read more

The Palio di Siena, an inspiration for Siena Ristorante Toscana

The Palio di Siena (known locally simply as Il Palio) is a horse race that is held twice each year, on July 2 and August 16, in Siena, Italy. Ten horses and riders, bareback and...Read more

Newly updated dessert menu!

Click here for our newly updated dessert menu at Siena Ristorante Toscana!

Chef Harvey's team has been hard at work creating what is rapidly becoming Austin's leading pastry program...Read more

Best seafood in Austin, Texas

Chef Harvey perfected his skills with seafood many years ago while living and working in Tuscany at one of Italy's top destinations for fine food.

"When people think of authentic Tuscan cuisine," says Chef Harvey, "it's...Read more

The best Italian restaurant in Austin…

Inspired by the classic farm houses of Tuscany, Siena Ristorante Toscana was envisioned and designed by owner Stan Adams after a visit to the medieval city of Siena.

As soon as you walk through the front...Read more

Classic Italian & Tuscan cuisine…

Most people know us for our classic Tuscan cuisine: bistecca fiorentina (Florentine Porterhouse Steak), Tuscan crostini (crispy bread rounds topped with pâté, mushrooms, and chopped tomatoes tossed in extra-virgin olive oil), ribollita (Tuscan bread soup),...Read more

Freshest seafood…

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...Read more

Organic and local ingredients…

At Siena Ristorante Toscana, we believe that ingredients are always best when sourced locally and organically.

That's why nearly all of the fruits and vegetables we use come from local growers and farmers.

Friendly staff and service…

At Siena Ristorante Toscana, we know that our food is only as good as the caliber of our service.

After all, how can we expect you to enjoy your meal if it's not served with a...Read more

Winter Vegetables for Winter at Siena…

Guest Jim recently wrote:

Chef Harvey,

As a long-time patron of Siena, I want to say how much I love the food, the service, the recipes!!!! With all of that "WONDERFULNESS", I'm also very sad the caprese...Read more

What’s Chef Harvey cooking up in his kitchen? WARNING: FOOD PORN

Chef Harvey's cooking has never been better and the fall months are his favorite time of year: cooler weather inspires him to work his Tuscan magic at the grill, like this dish above, one of...Read more

May 14

Specials May 14-15

Please note that specials are subject to availability.

Valid through Wednesday, May 15, 2013.

May 13

New menu at Siena!

Please click here for our new Spring Menu 2013.

In the days leading up to the Palio, the city of Siena comes alive with eating, singing and dancing in the streets. The constant banging of drums and the cheers of contrade members echo throughout the Tuscan countryside. Nowhere is the spirit and passion of the Tuscan people more visible than at this time. Here at Siena Ristorante Toscana we strive to capture that moment, where friends, families and neighbors come together in a celebration of life, food and friendship.

—Chef Harvey

May 13

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Scenes from a Super Tuscan dinner

If you weren’t the May 1 sold-out Super Tuscan wine dinner with winemaker Antonio Moretti of the Tenuta Sette Ponti, please click here to subscribe to our e-letter to stay up-to-date with specials events and tastings at Siena!

Thanks to everyone who came out to make last night’s sold-out Tenuta Sette Ponti dinner a SMASHING success!

If you’d like to obtain a high-resolution version of any of the photos, please feel free to email webmaster Jeremy by clicking here.

May 11

Chef Harvey’s Tuscan “aperitivo”

As served at the May 1 sold-out Tenuta Sette Ponti dinner…

From left to right: wood-grilled scallop with blood orange ginger sauce and candied guanciale; rabbit terrine with pistachio, green fig, and mustard seed conserve; house-cured striped bass with apricot, toasted almond, fresh chive and red chili oil.

Bravo, Chef Harvey!