Piles of chopped wood rest below the brick pizza ovens at Siano’s, waiting to feed the flames that crisp hand-tossed dough, fresh-cut veggies, and meaty toppings sourced from local butchers and markets. The brick façade extends to Siano’s walls, which absorb the soft overhead lights that illuminate wooden tables and booths laden with seafood risottos, soups and chowders, and tomato-sauce-covered chicken. Scrawled in multicolored chalk across a blackboard expanse, the day’s Italian-inspired specials pair with delicious pours from the bar, which range from frosty local brews to European imports and extraterrestrial drafts.
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