It would be impossible for just one chef to handle the entirety of Siena's massive menu of Italian eats. That's why executive chef Nick Jankowski works in close collaboration with his sous chef, Jill Sanger, to create the restaurant's hearty Old World flavors. Those run the gamut from handmade eggplant parmesan to italian meatloaf stuffed with provolone, spinach, and roasted red pepper. Before 16-inch pizzas go into the brick oven, they get topped with ingredients such as homemade meatballs, toasted garlic, and candied walnuts.

To accommodate all types of diners, Nick also alters many of his dishes for gluten-free and vegan patrons. Selections from a handpicked wine list can complement any meal, as can an extensive selection of classic and original cocktails. After meals, guests can settle their stomachs with specialty coffees, dessert martinis, or an 18-year Macallan single-malt scotch, the last chance for patrons to drink it before it goes off to college and stops calling.