Posted by Fabio on Apr 29, 2013 in Press | 0 comments
Posted by Fabio on Apr 23, 2013 in Press | 0 comments
Posted by Fabio on Apr 19, 2013 in Press | 0 comments
Meat and cheese, what else can one ask for at an Italian restaurant?
Siena Tavern answered that question with fiend dough and truffle honey. The appetizer we could not get enough of last night was the coccoli. It was an Italian charcuterie board “kicked up a notch,” for lack of a better phrase. Stracchino cheese, a soft cow’s milk cheese, was drizzled with truffle honey and served with prosciutto di parma. We were instructed to combine all the elements on the board into little sandwiches with the fried dough. We ended up tearing open the orbs of crispy, fluffy dough and stuffing them with the salty meat and light cheese. The truffle honey, like most things infused with truffle, was a dominant flavor. But have you ever heard us complain that something tastes too truffle-y? No, of course not – everything can be made more delicious with a dash of truffle honey. Read more at:
http://blog.zagat.com/2013/04/the-best-thing-we-ate-last-night_19.html?utm_medium=twitter&utm_source=twitterfeed
Posted by Fabio on Apr 10, 2013 in Press | 0 comments
Vibe: A sexy chic urban tavern makes a splash with its well-heeled, high energy crowds
Sample dish: Housemade gnocchi with truffle cream, fried sage and crispy pancetta
Plus: You might spy the native Italian and charming Top Chef alum Fabio Viviani whose family recipes are behind the menu
Posted by Fabio on Apr 9, 2013 in Press | 0 comments
Fabio Viviani, perhaps more so than any Top Chef contestant, works tirelessly on burnishing his personal brand. He owns two restaurants in the Los Angeles area, has partnered with Yahoo! on an internet cooking/lifestyle show, Chow Ciao!, has deals with Bialetti Cookware and Bertolli Olive Oil and is poised to release a new cookbook. Now Viviani has teamed up with Chicago-based DineAmic Group on Siena Tavern, a 10,000-square-foot rustic Italian spot that opened recently in the city’s … Read more at: http://restaurant-hospitality.com/chef-interviews/fabio-viviani-burnishes-his-brand
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