Don’t miss out on this special offer: Until Dec. 10, Siena is giving away $20 gift cards for every $100 gift card purchased.
Please ask your server or host for details.
This year, give the gift of great Italian cuisine!
This offer lasts until Sunday, December 10.
Don’t forget that Siena is currently offering a FREE $20 gift card for every $100 gift card purchased through December 10. Click here to learn more.
Even though porcini mushrooms are grown all-year-round in especially designed mushroom caves, this is the time of year when they are typically in season in the wild. That’s why Chef Harvey likes to feature them in some of his fall dishes (traditionally, in Italy they are foraged and not grown and they are only served when in season).
So what does “porcini” mean anyway and why are the mushrooms called “porcini”?
The literal translation of porcini is porcine, meaning related to pork or pigs. It’s an ancient word that was used by the Romans, who, unlike us, considered porcini to be a poor person’s mushroom (as opposed to a rich person’s mushroom). Some also believe that because pigs were once used to forage the mushrooms, they were named for the animal. But it’s much more likely that the Romans simply didn’t appreciate how good they are!
Please call (512) 349-7667 to speak to a Siena party planner today!
There’s a reason why they call Siena Ristorante Toscana Austin’s “most romantic restaurant.” It’s because the architecture and décor were inspired by the classic country houses of Tuscany.
Our main dining room is one of the most beautiful settings in the city. And whether in the main dining room or in one of our private dining rooms or bar, Siena makes for the perfect backdrop for any size holiday party.
Please contact a Siena party planner to book your party now: Space is filling up fast!
On Saturday, in observance of the Veterans Day holiday, we honored veterans by buying their meals as a small measure of thanks for their service. Although we take it largely for granted the other 364 days of the year, freedom is never free. And on Veterans Day it is important and rewarding to thank those who have kept us safe and allowed our great country to grow and prosper.
Each year we highlight the story of a Medal of Honor Recipient. On first read, their stories are of incredible heroism and bravery, are emotional and inspirational. But as you read again and explore the background of these extraordinary individuals, it is amazing how many come from humble backgrounds and difer any praise of their heroism. In the face of extraordinary adversity, and in conditions that we can never imagine, what shines forth is their unfailing sense of duty and love for their fellow man.
This year’s story is that of Private First Class Desmon Doss. A conscientious objector, he refused to carry a rifle and but believed in serving his country and did so as a medic in World War II. Subjected to constant derision and humiliation from his fellow soldiers and commanding officers, he never waivered in his faith. Those around him could not have been more wrong about this skinny farm ,boy from Georgia. Please read the following citation that details in part how he saved the lives of 75 soldiers, individually lowering the injured down a 400 foot cliff in the face of enemy fire. Later though severely wounded, he rolled off a stretcher insisting that other be taken first.
Above: Chef Harvey Harris, Texas-born and Italian-trained, and a lover of all things Italia!
Here at Siena Ristorante Toscana we don’t just love Italian food: We live Italian food!
That’s one of the reasons why we love Italian food and wine proverbs so much.
One of our favorites is a tavola non s’invecchia mai. In other words, one never ages at the dinner table.
Our Italian table at Siena is a place where people of all ages and from all walks of life come together around great food and wine. And when it comes to sharing a great meal, we are all young at heart. A tavola non s’invecchia mai…
Please click here for our current menus.
And please call (512) 349-7667 to reserve.
Here at Siena Ristorante Toscana, we make most of our pasta in house.
We source local ingredients from local farms whenever possible, keeping in line with the Italian philosophy of “zero kilometer” food (what we call “farm to table” in America).
And we use as many organically farmed fruits and vegetables as we can find. Many of them even come from Chef Harvey’s on-site garden.
When it comes to great Italian cooking, technique and know-how are always key.
But the real secret to making it taste the way it taste in Italy is homegrown, handmade, and wholesome.
Words to live and eat by!
PLEASE CALL (512) 349-7667 TO RESERVE.
Above: A vineyard in Northern Italy where Chardonnay and Pinot Noir are grown.
Whether its sparkling (like Prosecco), still white (like the Chardonnay and Sauvignon Blanc from northeastern Italy), or big red (Barolo, Brunello, and Amarone, just to name a few), there’s no country that gives you more bang for your buck than Italy.
We are living in a true renaissance of wine in the world today. In fact, there is more high-quality produced throughout the world than ever before.
But when it comes to value for premium wines, Italy has the market cornered.
It’s partly because Italy is such a natural place to grow fine wine.
A long, narrow peninsula at the top of the Mediterranean basin, the Italian countryside has everything you need for growing fine wine grapes: mountains, ancient volcanic and ancient seabed subsoils, sunshine, and plenty of ventilation (thanks to being surrounded by the sea).
But perhaps even more importantly, the Italian lifestyle is centered around eating and sharing a meal. In Italy, wine isn’t just considered a luxury beverage. It’s considered to be a vital part of the meal and digestion. Some Italians would rather go without eating if wine isn’t available to pair with the meal.
So it only makes sense that this wine-obsessed people would create some of the most value-driven fine wines on the planet.
Here at Siena Ristorante Toscana, we love wine from all over the world. But nothing goes better with the food that Chef Harvey’s kitchen puts out than Italian!