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.
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