Above: Chef Harvey Harris lived and studied Italian and Tuscan cuisines in Piedmont and Tuscany. He is a widely recognized expert on the culinary traditions of Italian and Tuscany in particular.
The Cocktail and bar area with our roaring fireplace in the winter is a great place to unwind after a long day and have a glass of Tuscan wine with our half priced appetizers during our happy hour. The dining room is a large opened hall with white linens and candle light that can cater to any size party whether it be a wedding reception or that first date.
While Siena was under construction Executive Chef Harvey Harris was attending culinary school in Piemonte Italy. A long time veteran of the Austin restaurant scene Chef Harvey has owned and operated some of Austin’s finest Italian restaurant. After spending two months in Piemonte wrapping up the Italian Master Chef’s program, Chef Harvey continued his training at Ristorante Il Pino in the beautiful Tuscan town of San Gimignano. It was there the recipes used at Siena started to take shape, the succulent wild boar braised in Chianti and Roast Duck with Vin Santo and fennel are just two of the dishes passed on to Chef Harvey by the Becconccini family. In order to create the rustic but elegant, simple but flavorful cuisine of Tuscany, Chef Harvey uses local Farmer’s and Rancher’s to source out ingredients for his menu. Grass fed beef, organic pork, free range chicken and local cheeses are just some of the items used to capture the essence and flavor of the authentic Tuscan cuisine served at Siena.