From the “some folks just know how to do it right” department…
Above: Rabbit stewed in white wine paired gorgeously with Elvio Cogno Dolcetto d’Alba Vigna al Mandorlo 2006 last night at Siena in Austin.
6203 N Capital of Texas # B
Austin TX 78731
Above: Owner Stan Adams’s design was inspired by renovated Tuscan farmhouses he had visited in Italy.
Above: Antipasti misti paired superbly with Suavia Soave Classico 2006, a blend of 95% Garganega and 5% Trebbiano. Executive Chef Harvey Harris studied at the Italian Culinary Institute for Foreigners in Costigliole d’Asti (Piedmont) before working at one of Italy’s top gastronomic destinations, Arnolfo Ristorante in Tuscany (check out the restaurant’s site and you’ll understand why Harvey has such a deft hand).
Above: All the pastas are made in-house at Siena. The taglierini with asparagus were cooked perfectly al dente.