Fabio Viviani Fires Up the Pizza Oven at Bar Siena

By Sarah Freeman  |  July 24, 2015
Credit: Nathan Michael

Everyone’s favorite Italian Top Chef star is making the pilgrimage west to open his second Chicago restaurant with DineAmic Group. At Bar Siena, Fabio Viviani is takeing the familiar flavors from sister spot Siena Tavern and transports them to a bustling, booze-driven setting.

The restaurant's centerpiece is an imported Italian, red-mosaic-tilled pizza oven by the name of Bella, which is heated to 600 degree to prepare pizzas like the Fireball — a take on the classic pepperoni — and another pie with prosciutto, fig, spiced pistachio, tallegio and local honey. The menu also features calzones, small plates like Parmesan truffle potato skins and balsamic-glazed pork ribs, and assorted pastas, including a duck mac and cheese with foie gras cream. 

The 8,000-sq.-ft. space spans two stories of prime Randolph Street real estate with a ground floor bar and second-floor dining room. A tree sculpture connects the two floors, which are decorated with liquor bottles and antique kitchen paraphernalia. At the hammered zinc bar, which conveniently overlooks that steamy pizza oven, DineAmic Group once again tapped Femme Du Coupe’s Revae Schneider to create the beverage menu. Her list includes the No. 7 (Don Julio tequila, white grape, green tea, lime, basil and Scrappy’s grapefruit bitters) as well as a mix of local and Italian beers.

For dessert, head to BomboBar, a walk-up window on Green Street specializing in filled Italian donuts and seasonal gelato. The bomboloni come in flavors such as chocolate fudge butter cream, mixed berry and salted caramel.

Bar Siena opens to the public tomorrow; hours are Monday through Friday from 11:30 AM–2 AM, Saturday from 10 AM–3 AM and Sunday from 10 AM–2 AM.

832 W. Randolph St.; 312-492-7775