Bar Siena - Chicago
Working off the success of Siena Tavern, DineAmic Group opened a two-story, 8,000-square-foot spin-off concept in the West Loop. Top Chef fan favorite and partner Fabio Viviani helms the culinary department along with Bar Siena’s Executive Chef Jeremy Tannehill, formerly from DineAmic Group's Public House. The Viviani-Tannehill team raises the bar for culinary excellence with their cuisine expertise and creative approach to from-scratch Italian fare.
Working off the success of Siena Tavern, DineAmic Group opened a two-story, 8,000-square-foot spin-off concept in the West Loop. Top Chef fan favorite and partner Fabio Viviani helms the culinary department along with Bar Siena’s Executive Chef Jeremy Tannehill, formerly from DineAmic Group's Public House. The Viviani-Tannehill team raises the bar for culinary excellence with their cuisine expertise and creative approach to from-scratch Italian fare.
The menu is slightly smaller than Siena Tavern’s and rotates more frequently, paying homage to various regions of Italy. It features a more expansive Italian street food and pizza bar component, along with an array of interesting adaptations of Italian small plates known as cicchetti (chi-ket-tee), which are perfect for sharing. The menu also includes larger format selections for a more filling dining experience.
The rustic, two-story space offers casual bar seating on the ground floor and casual dining room on the second floor with a 25-feet-by-25-feet opening in the center, which unites the two levels.
The first floor prominently features a peninsula-shaped bar clad in ashed wood with stone inlays and finished with a custom hammered zinc bar top. While seated at the bar, guests have a straight view into the open kitchen where a dome shaped, red mosaic tile pizza oven bearing the name “Bella” is a notable attraction.
