“[Chef Harvey] Harris said the biggest lesson he has taken away from Italian food,” writes food critic Jack Flagler for the April issue of Community Impact, “is that simplicity is key. While many Americans assume gourmet Italian dishes are all complex and heavily seasoned, some are lightly garnished with just salt or a little olive oil to let the fresh ingredients speak for themselves. In that way, Harris said, Italian food reminded him of some of the best meals he ate in Texas.”
We couldn’t have been more thrilled to see Chef Harvey and Siena Ristorante Toscana featured by one of Austin’s favorite local papers.
