Cuisine:

• Italian
• Others

Siena Description:
Don't let the boisterous crowd at Siena fool you: this Federal Hill restaurant is no flavor-of-the-month hotspot that covers average food with atmosphere, then flames out when the next big thing comes along. Owners Chris and Anthony Tarro built Siena to last, mixing traditional Tuscan favorites like tagliatelle alla bolognese (here spiced up with pork, prosciutto, pancetta and diced vegetables) and artful interpretations of New England seafood dishes, such as a wood-grilled swordfish served in a sauce of capers, yellow tomatoes, lemon and butter. Starters include a caprese salad, brightly presented as a tower of red and yellow tomatoes and fresh mozzarella, drizzled with a balsamic reduction, then sprinkled with sharp crumbles of Gorgonzola in an inspired finishing touch. Siena's take on the venerable Rhode Island doughboy, the scripelle con gelato, is a deep-fried hemisphere of light dough sprinkled with cinnamon sugar, topped by vanilla bean gelato and with hazelnut Nutella on the side. Servers are knowledgeable and enthusiastic about the menu and the wine list, which features an array of California whites and Italian varietals, including a selection of Super Tuscans like the estate-bottled Antinori Tignanello Sangiovese blend. Siena's team approach to service is appreciable. Flitting, black-clad staffers never let a water glass get less than half-full, and Chris Tarro personally greets diners and even whisks dishes out of the kitchen on occasion.


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