Skip to content

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.

No comments yet

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: