A BAR IS BORN
When DineAmic Hospitality owners Lucas Stoioff and David Rekhson first created Siena Tavern, much of their inspiration came from a quaint, casual and energetic bar and restaurant called La Taverna in Siena, Italy. The inspiration led to a more polished and expansive version suited for River North; however, Stoioff and Rekhson still longed for an Italian bar and eatery more along the lines of their original inspiration in terms of size and energy. 3 years later, Bar Siena was born in Chicago's Fulton Market - West Loop neighborhood. And in 2022, Bar Siena was born in Skokie's Westfield Old Orchard Mall. In early 2024, Bar Siena opened its third location in Terminal 5 inside Chicago's O'Hare International Airport, DineAmic Hospitality's first restaurant inside an airport.
Bar Siena’s menu is slightly smaller than Siena Tavern’s and rotates more frequently, paying homage to various regions of Italy. The red mosaic tile pizza oven bearing the name “Bella,” was handmade and imported from Italy, and reaches temperatures of over 600 degrees. Bar Siena’s dining options are ideal for share-everything, try-everything guests looking for a remarkable experience.
"The West Loop has a remarkable food scene and is home to many of Chicago's most brilliant hospitality concepts," says David Rekhson, Principal of DineAmic Hospitality. "We are very excited to be in an area where people pay attention to and appreciate distinguished restaurants and bars."
The rustic, two-story space offers casual seating throughout the restaurant including the ground floor bar area and a dining room on the second floor, with a 25-foot-by-25-foot opening in the center, uniting the two levels.
"When we first created Siena Tavern, much of our inspiration came from a quaint, casual and energetic bar and restaurant called La Taverna in Siena, Italy. That inspiration led us to create a more polished and expansive version better suited for River North,” says DineAmic Hospitality partner Lucas Stoioff. “Bar Siena is closer to our original inspiration in size, style and energy.”
Our menu features a more expansive Italian street food and pizza bar component than sister-venue Siena Tavern, along with an array of interesting adaptations of Italian small plates which are constructed to be shared. Executive Chef Partner and Top Chef Alum, Fabio Viviani, raises the bar for culinary excellence with his cuisine expertise and creative approach to from-scratch Italian fare.