DineAmic Group’s principals open the doors to Bar Siena, the latest concept in the West Loop.


Ages: 34.

Claims-to-fame: Co-founders of DineAmic Group, the restaurant group behind such spots as Siena Tavern [51 W. Kinzie] and Prime & Provisions [222 N. LaSalle]

Live in: River North.

Italian roots

Lucas: We went to Siena, Italy, to do some research and there was a little, hole-in-the-wall bar — an Italian hipster, rock ’n’ roll place with high energy. We took that and made it suited to River North — bigger and Americanized — for Siena Tavern. But when we thought about doing a Siena Tavern spinoff in the West Loop, we wanted a regression back to that actual place in Italy.

The space

David: [Bar Siena is] more casual, definitely more small-plate oriented. We have a bigger pizza selection, more beers on tap, a cocktail program, more booths and TVs. In general, the layout and menu are more conducive to entertainment.

Fired up

David: The pizza oven is named Bella, and she’s the hottest oven in town. It’s an imported oven by Marra Forni, which is an elite oven manufacturer out of Italy. They hand-built it for us and clad it in red tile. It’s so hot that it cooks the pizza in [approximately] 90 seconds. We make calzones in there, too, and focaccia bread.

Sweet spot

Lucas: Next to the [open] kitchen is our dessert and pastry station, BomboBar. It’s a sub-concept based on our most popular dessert at Siena Tavern, the bomboloni, which is an Italian whole-less donut.


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