Siena turns 15 this month!
Yes, it’s been fifteen years since Siena owner Stan Adams and executive chef Harvey Harris first set out to share their passion for authentic Tuscan and Italian cuisine with Austin.
Since that time, Siena has become one of the River City’s favorite spots for fine dining in a romantic setting — a classic Tuscan farmhouse inspired by Stan and Harvey’s travels in Italy.
In order to celebrate and to thank you for fifteen fabulous years, we’re going to be offering 15% off your ENTIRE TAB on Monday, April 27.
And on Tuesday, April 28, we are going to be closing down the restaurant at 8:30 p.m. for a birthday celebration. We will be serving free food and drink and the public is welcome!
So, please come on down and help us celebrate fifteen wonderful years serving Austin.
We couldn’t have done it without you!
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 door, you feel as if you’ve been transported to Tuscany: the classic limestone and broad wood beam construction is an authentic reproduction of Tuscan countryside architecture.
Executive Chef Harvey Harris not only studied classic Italian cuisine in Piedmont, Italy, but he also worked as a professional chef in Tuscany, where he mastered both the landfood and seafood of this famous region.
Add a world-class wine list — including top Super Tuscans, Napa Valley cult Cabernet, and a generous selection of Texas wines — and you have what many consider to be the best Italian restaurant in Austin.
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!
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.”
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.
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.