Thank you, Eater, for calling Siena one of “Austin’s must-try pasta destinations”!
Dedicated to Tuscan cuisine, Siena offers Italian fare in an idyllic romantic setting so beautiful, it doesn’t feel like Texas. Cold nights call for dishes like the pappardelle al cinghiale, a hand-cut ribbon pasta with a Chianti-braised wild boar sauce.
September 21, 2017
Click here for the complete review.
Here are some photos from Siena, Italy… the city that inspired our restaurant.
Romulus and Remus outside the Duomo.
A detail from the façade of the Baptistery.
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!
WINE DINNER: Altesino Brunello di Montalcino 2010, 2011, and 2012 paired with a special tasting menu by Chef Harvey Harris. Monday, September 25, $149 per person.
Please click here for registration details.
Or please call (512) 349-7667 to reserve.
That’s the famous “fortezza” (the fortress or castle) in the historical center of Montalcino village, one of Tuscany’s most picturesque spots.
Montalcino lies in the heart of one of the world’s most famous wine appellations: Brunello di Montalcino, a wine made from 100 percent Sangiovese grapes that grow in the hillside vineyards that surround this tiny town.
First produced in the late 19th century, not long after Italy was first united as a country (a monarchy at the time), Brunello is famous for its incredible longevity: Some bottles have been known to “cellar” for more than 100 years, with truly spectacular results.
Montalcino is a great place to grow fine wine grapes because of its hilly terrain (ideal for wine production) and its stony soils. The less the soil retains water and the deeper the roots of the vine have to grow to reach the water table, the better it is for the resulting wines: As the vine gets stressed and as it struggles, it makes much more robust food thanks to its newfound vigor (kind of like the way your muscles grow after you work out).
Anyone who’s ever visited the region and tasted the wines will tell you that it is one of the most beautiful and pristine parts of Tuscany. And the wines they make there are simply phenomenal.
We couldn’t be more proud to be presenting a vertical tasting of one of our favorite producers, Altesino, on Monday, September 25, with a fantastic tasting menu created especially by Chef Harvey for the occasion.
When it comes to classic Bolognese — housemade egg tagliatelle dressed with ragù alla bolognese, the quintessential Italian meat sauce — there’s really no one who can come close the aroma, flavor, texture, and presentation that Chef Harvey and his kitchen team put out from the kitchen at Siena Ristorante Toscana.
The pasta for this dish is rigorously homemade, just like mamma does it in Bologna!
And the meat sauce, made with the traditional blend of beef and veal and tomatoes, is cooked for hours and hours until Chef Harvey deems that the appropriate texture and balance of flavors has been achieved.
Not a pretty sight, right? Black truffles may be one of the world’s ugliest foods. But, man, these babies are delicious!
On Monday, September 25, Chef Harvey will be serving guanciale-wrapped venison medallions with a black truffle-guanciale sauce (guanciale is cured pig’s jowl, a supreme Italian delicacy). And this extraordinary dish will be paired with a vertical flight (i.e., a tasting of three different vintages of the same wine) of Brunello di Montalcino (Tuscany) by one of the appellation’s greatest producers, Altesino.
It couldn’t be a more classic and more seasonal marriage of earthy Tuscan flavors.
Don’t miss what is sure to be a spectacular dinner on Monday, September 25, with Chef Harvey and Altesino brand ambassador Lorenzo Gucci.
PLEASE CALL (512) 349-7667 TO RESERVE FOR THIS EXCLUSIVE EVENT.
Click here for registration details and menu.
Above: An image from the 2011 harvest in Brunello di Montalcino, one of a string of FANTASTIC vintages that we will be tasting with Altesino winery ambassador Lorenzo Gucci on Monday, September 25.
ALTESINO BRUNELLO DI MONTALCINO DINNER
with a tasting menu created especially by Chef Harvey Harris
Monday, September 25, 2017
event begins at 6:30 p.m.
$149 per person
plus tax & 20 percent gratuity
SPECIAL EVENT: PLEASE CALL (512) 349-7667 TO RESERVE.
We are thrilled to share Chef Harvey’s menu (click here to view) for this spectacular vertical guided tasting of Brunello di Montalcino with Altesino brand ambassador Lorenzo Gucci.
Here at Siena, there is no wine that we love more than Brunello di Montalcino, made form 100 percent Sangiovese grapes grown in the heart of Siena province, one of the world’s most famous and most collected wines.
Altesino is one of the appellation’s most acclaimed wineries and we can’t think of a better way to start off the fall season of wine dinners than with one of Siena’s greatest wines and wineries.
Chef Harvey’s menu is a SHOW STOPPER!
To ensure availability, please reserve at your earliest convenience by calling (512) 349-7667.
A note on Lorenzo Gucci, brand ambassador for Altesino:
Born in Florence, Italy.
Completing an exchange program in high school at the International School of Cape town, S. Africa and three-year bachelor degree (BBA) at the European School of Economics involved studying of Marketing, Management and Business in different countries (Spain, Italy) has allowed me not only to acquire an international perspective of these subjects but also to enhance my flexibility, adaptation and language skills. During my BBA I’ve put my acquired knowledge into practice by doing two internships with two major companies operating in the luxury good industry: Marchesi Antinori and Hermes Italie.