Fodor's Expert Review Siena

This place generates well-deserved buzz for its branzino (sea bass) with scallops in a creamy scallion sauce and for its pasta with a rich Bolognese—both of which are legendary. It's best to split an appetizer, as portions are huge, though you may wish to keep the delicious involtini di melanzane (eggplant rolled with prosciutto and ricotta and baked in tangy marinara sauce) all to yourself. The silky-white pasta e fagioli under the menu's antipasti section is a meal in itself. The excellent wine list is usually augmented by special selections available by the bottle or glass, and the well-trained waitstaff can help you make the perfect pairing. Ask for a table by the large windows, as the stylish back dining room can get noisy.