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Siena is open…

Please note: Our restaurant is open during this Austin boil water notice! We have bottled water and are boiling, we will have limited drink options (and ice) from approved sources.

A Texan in Toscana: Tales from Chef Harvey’s years studying and cooking in Italy…

chef harvey harris siena austin

As we gear up for our Avignonesi Dinner (November 6) featuring Tuscan wines and Tuscan cuisine by Chef Harvey (above), we were reminded of his posts on his time studying and cooking in Tuscany.

Chef Harvey is one of the best Italian chefs working in Texas today and he loves cooking classic regional dishes from all over Italy. But Tuscany is where he left his heart. The following is one of his posts on his time there.

Click here for Chef Harvey’s classic Tuscan menu and registration details for the November 6 event.

And this just in: Siena wine director Rina has secured an allocation of rare 2001 Vin Santo especially for this event. Click here to learn more. This is a NOT-TO-MISS food and wine pairing event!

Please call (512) 349-7667 to reserve.

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One of the reasons why we started this blog here at Siena Ristorante Toscana was so we could share our passion for Tuscan cooking and our experiences traveling, cooking, working, and living in this amazing region. Here, farm life and great food are interwoven in a truly unique way.

When I was studying Italian cuisine in Italy (in the north), I had the chance to meet many great people and learn about the traditions of their regions.

Then, when I went to work in Toscana, at the famous restaurant Il Pino in San Gimignano, I dived in head first and lived, ate, and drank the cuisine of this amazing place.

The photo to the left is of a lady picking olives in an olive grove not far from where I lived and worked. I think it’s such a great photo: Except for the fact that I took the photo with a modern camera, you could have seen that same image, exactly as you see it here, 150 or even 200 years ago. That’s part of what is so special about this place.

And this is what I try to share with you every day at Siena Ristorante Toscana: a Texan in Toscana and a little bit of Toscana in Texas!

—Chef Harvey

Taste a RARE 2001 Vin Santo November 6 at Siena!

We are thrilled to share the news that Siena wine director Rina De Guzman has secured an allocation of the rare 2001 Vin Santo for the Tuesday, November 6 Avignonesi Tuscan wine dinner.

Vin Santo or “holy wine” is a desert wine made in Tuscany using Trebbiano and Malvasia grapes that have been dried by hanging or on straw mats. The fruit is then pressed and transferred to special narrow casks where the wine ferments over the course of the winter. It’s then aged in those very same casks. The resulting wines are among Italy’s most coveted. Thanks to her longstanding relationships in the wine trade, Rina was able to obtain 17-year-old bottlings especially for this not-to-miss dinner.

Siena Ristorante Toscana Presents:

Giuseppe Santarelli and the wines of Avignonesi
Tuesday, November 6, 2018
6:30 p.m.

$125 per person
not including tax & gratuity
pre-paid seats only

Limited availability.

CLICK HERE FOR MENU AND WINES.

Please call (512) 349-7667 to reserve now.

Please note that there will be limited seating at this event. A credit card is required in order to reserve. These events sell out quickly so please be sure to reserve at your earliest convenience in order to ensure availability. The food and wine pairing menu is available only to registered guests. Reservations may be cancelled up to one week prior to the event.

Image via Wikipedia.

WINE DINNER: Vino Nobile and Super Tuscans by Avignonesi Tues. 11/6

Please call (512) 349-7667 to reserve. Limited availability.

Top image via the Avignonesi Facebook.

Tuscan food isn’t just landfood: It’s seafood, too!

After he completed culinary school in northern Italy, Siena executive chef Harvey Harris headed straight to Tuscany where he scoured the coast in search of great seafood recipes.

We always tend to think of Tuscany’s cuisine only as land food: bistecca fiorentina (Florentine porterhouse steak), pappardelle al ragù di cinghiale (long broad noodles dressed with slow-cooked wild boar sauce), fried chicken livers, etc.

Chef Harvey’s menu features all of those classics from the region.

But he also loves the bounty of seafood they eat there. And he’s always keen to remind our guests that Tuscany lies on the Mediterranean coast.

Click here for our current menus.

And please call (512) 349-7667 to reserve.

“The food is unparalleled… world-class service…” Recent Google reviews of Siena.

Here are some recent Google reviews for Siena Ristorante Toscana. Thank you, Austinites, for making us your favorite Italian dining destination and Austin’s “most romantic restaurant”!

Looking for an authentic Tuscan experience in Austin? Look no further. From the natural limestone villa that surrounds you as you dine to the world-class service you receive. The food is unparalleled and I can’t think of one thing I’d change. A must for anyone looking to treat themselves and their loved ones.

Adam

Italian food, mmm, so good. I wish there were more places like this around town. Next time I’ll be back with my friends. Prices were fair for the quality of the food. I can see why they have a lot of positive reviews.

Norma

Had the perfect time tonight. It was our anniversary. Our waiter was perfect and did an amazing job. The food an atmosphere was amazing. Perfect night for a romantic night!

Jason

“Our pasta will transport you to Tuscany in a flash!”

Fall is here and that means it’s time for hearty dishes like the Tuscan classic pappardelle al ragù di cinghiale, long broad housemade noodles served with wild boar ragù (above).

In the words of Siena executive chef Harvey Harris, “Our pasta will transport you to Tuscany in a flash!”

Please call (512) 349-7667 to reserve.

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