Are you sure you want to remove this item from your Recipe Box?
Please enter a valid email address...
The emails have been sent
Please consider subscribing to PureWow
The dining room at Siena Tavern. Photo by Barry Brecheisen.
Crispy coccoli with stracchino cheese and prosciutto, $12, at Siena Tavern. All food photos by Anthony Tahlier.
Truffle mushroom pizza, $17, at Siena Tavern.
Tuscan kale Caesar salad, $11, at Siena Tavern.
Gnocchi with cream and crispy pancetta, $16, at Siena Tavern.
We?re always skeptical of hype-fueled restaurant openings, and on paper, Siena Tavern almost has too much going for it: sweet-talking Top Chef contestant Fabio Viviani in the kitchen, cocktails by Femme du Coupe and execution by the nightlife powerhouse DineAmic group (Public House, Bull & Bear).
But after booking a table (ask for one far from the buzzing bar) at the Tuscany-inspired tavern, we?re on board with River North?s next big thing.
We started with the coccoli ($12), a treat of crispy fried dough that you?re instructed to tear apart and use to make mini sandwiches with creamy stracchino cheese, thin-sliced prosciutto di parma and truffle honey.
House-made pasta is the main event, and a rich Parmesan and brown-butter squash tortellaci ($14) really hit the spot. (You could go lighter with succulent balsamic-glazed sea bass, $32, over kale and charred-tomato-and-olive salsa.)
For a casual after-work bite or lunch (starting March 4), we?d do a glass of Italian red and one of the superthin pizzas--say, the prosciutto pear ($17) layered with roasted garlic cream, Taleggio mozzarella and baby arugula.
It just goes to show--some things really are as good as they seem.
Siena Tavern, 51 W. Kinzie St.; 312-595-1322 or sienatavern.com
Enter your registered email below!