Siena Ristorante in Stamford

Written by Fran Sikorski
Thursday, 01 April 2010 12:46

I can eat pasta (especially in-house made) every day, and that’s why I favor the “farinacei” courses ($14 to $20) on the menu at Siena Ristorante in Stamford.

Try hand cut pasta (alla chitarra) tossed with boneless duck, in a plum tomato sauce; imported whole wheat pasta with escarole, mushrooms, olive oil and garlic; or bucatini, my very favorite, imported thick pasta tossed with smoked prosciutto, ricotta, and olive oil; ravioli filled with braised beef, spinach and cheese, in pureed tomato and basil sauce, or other tempting compositions created by professionally trained Executive Chef Eugene Jerome who has traveled to Italy with owner Pasquale Conte on “recipe gathering” trips.

The well trained all-Italian staff at Siena Ristorante is supervised by general manager Pietro Polini.

Observing his 13th anniversary as owner, Mr. Conte, originally from Ischia, Italy, emigrated to the United States by himself in 1989, and worked various jobs in restaurants, from bus boy to general manager, before opening his own Tuscan-style restaurant in Stamford. Mr. Conte’s experiences included Terra Restaurant in Greenwich, Mona Lisa and Columbus Park in Stamford, and Sole Luna in Westport, to name a few.

In less than two years after establishing himself in America, Mr. Conte said during an interview, he met his wife-to-be Tracy who was from Michigan, and they now have three sons, Michael, 13; Christian, 11; and Jack 8. Tracy Conte assists her husband in the operation of their restaurant.

You must not overlook the appetizers ($8 to $12), the Cicchetti di casa, tasting of cheeses, charcuterie and marinated vegetables; polenta with sliced Parma ham, sheep’s milk ricotta and fried scallions; grilled marinated squid with faro, arugula and tomato salad. Attractively designed and delicious is the arugula salad ($11) with endive, ripe pear, candied walnuts and gorgonzola cheese.

Lunch and dinner entrees from $16 to $28 show creativity with bronzini stuffed with fresh herbs and garlic; cod and mussels braised with onions and a white wine tomato broth; pan seared salmon fillet with warm lentil and beet salad; and grilled and sliced steak Florentine served with roasted potatoes, crispy on the outside and soft and tender on the inside.

All desserts ($8 to $9), including gelatos and sorbets, are house made at Siena Ristorante. A favorite is bread pudding made with Italian bread, vanilla bean, raisins and milk, baked crisply and served Sipping housemade limoncello is also a relaxing way to end a very satisfying meal at Siena Ristorante.

Siena Ristorante

519 Summer Street,

Stamford, 203-351-0898

Serving lunch noon to 2:30, Monday to Friday; dinner 5:30 to 10, Monday to Saturday; closed Sunday.

Reservations accepted; handicap-accessible; child-friendly; major credit cards; full bar, featuring wines from Italy, $8.50 to $11 by the glass, starting at $35 by the bottle; Tuscan menu; take-out, off-premises catering; casual dress; wine dinners, private functions, seasonal outdoor dining; street parking and at rear of restaurant.

Side dishes

In recognition of the 10th anniversary of their Ridgefield restaurant, Bernard’s, owners Bernard and Sarah Bouissou are planning a series of celebratory events, including special menus, wine dinners tastings, and musical evenings at Sarah’s Wine Bar, a space upstairs above the main dining room. The wine bar is now open for lunch with a special $20 menu. Bernard’s is located at 20 West Lane, Ridgefield (near the fountain), CT. Reservations, 203-438-8282.