Skip to content

New Happy Hour at Siena!

Please note our NEW HAPPY HOUR at Siena!

Monday through Friday: 4pm-6:30pm
(happy hour not available Sat. or Sun.)

Bar opens at 4pm.
Kitchen opens at 5pm.

Happy Hour is only available in bar/lounge area, patio, and bar counter.

Please call (512) 349-7667 to reserve.
(reservations not required for happy hour)

Chilled Pea Soup and Lump Crab, perfect for summer…

Above: Zuppa di Piselli con Granchio: Chilled Pea Soup, Lump Crab, Red Onions, Mascarpone, Lime Zest, Sesame Seeds.

As pleasing to the eyes as to the palate… Another great dish from Chef Harvey’s kitchen, this time by sous chef Austin Green.

Please call (512) 349-7667 to reserve.

Local ingredients, traditional Italian cuisine, but it’s passion that makes the difference

Siena Ristorante Toscana’s Chef Harvey Harris is a big believer in using local ingredients for his critically acclaimed cooking.

Not only does he source much of what he cooks from Austin-area growers and ranchers, he also keeps his own garden on the grounds of the restaurant where he cultivates seasonal ingredients, like tomatoes in summertime.

Chef Harvey is widely considered one of the best chefs working in the Italian food scene in Texas today. After all, not only did he study Italian gastronomy in Italy, but he also has worked in some of the best Italian kitchens in Italy where he lived after completing his cooking school studies there.

Local ingredients? Supremely talented chef?

Yes and yes, but “it’s the passion that makes the difference,” Chef Harvey is often heard to say. It’s about loving Italian cuisine as much Chef Harvey does that makes the food at Siena Ristorante Toscana so special.

We hope you’ll join us soon to share our passion and our love of all things Italian!

Brunellos di Montalcino? We’ve got ’em!

Above: Sangiovese grapes grown in Montalcino for Brunello di Montalcino. Brunello is made from 100 percent Sangiovese grapes.

If you’re into Italian wine, you probably saw wine writer Bruce Sanderson’s Brunello “Recommended Brunellos di Montalcino” in Wine Spectator earlier this year.

His top picks are available only to subscribers but you can view his entire tasting report on the 2012 vintage here (even if you don’t subscribe).

Here at Siena Ristorante Toscana, it’s only natural that we love Brunello di Montalcino, one of Tuscany’s greatest and most age-worthy wines.

If you’re looking for a great Brunello, we’ve got ’em!

Just ask wine director Rina to suggest her favorites.

Did you know that Rina and Siena have won the Wine Spectator Award of Excellence two years in a row?

Rina is constantly working to bring you the best in Italian wine today.


Siena brings home WINE SPECTATOR AWARD twice in 2 years!

We couldn’t be more proud to share the news that the Siena wine list and our wine director (and general manager) Rina De Guzman have been selected by the editors of Wine Spectator magazine as a winner of the Wine Spectator Award of Excellence FOR A SECOND YEAR IN A ROW!

According to the editors, “Wine Spectator‘s Restaurant Awards recognize restaurants whose wine lists offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers.”

“These wine lists feature a well-chosen assortment of quality producers, along with a thematic match to the menu in both price and style. Whether compact or extensive, focused or diverse, these lists deliver sufficient choice to satisfy discerning wine lovers.”

Congratulations to Siena and to Rina for this much deserved and prestigious award!

Click here for the Siena entry on the Wine Spectator Restaurant Awards website.

wine spectator austin texas

Lockhart Quail with Porcini Glaze, NEW at Siena…

NEW at Siena: “Quaglia”, Lockhart Quail, Porcini Glaze, Zucchini-Carrot-Thyme Butter.

Click here for Siena’s current menus (updated daily).

Please call (512) 349-7667 to reserve.

Siena will be closed on Tuesday, July 4: Happy Fourth of July!

Please note that Siena will be closed on Tuesday, July 4 in observance of Independence Day.

Happy Fourth of July!

%d bloggers like this: