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What started as a 100 square-foot pastry prep area inside of a bustling 8,000 square-foot restaurant turned into its own profit churning empire restaurateurs only dream of. DineAmic owners Lucas Stoioff, David Rekhson and partner, Fabio Viviani, utilized what was essentially remnant space within Bar Siena’s main floor landscape to generate a multimillion dollar fast-casual dessert concept known as BOMBOBAR. 

Bar Siena’s Partner/Executive Chef, Fabio Viviani, adopted his very own secret recipe of the Italian hole-less doughnut called “Bomboloni” after moving to the US from his native country and knew the dessert would be a fan-favorite at partner restaurants. After testing the menu item on two of DineAmic concept’s dessert menus, the obsession was real and the success was imminent. Before they knew it, the small 100 square foot pastry area was prepping thousands of Bomboloni doughnuts a week to keep up with the restaurants high volume dessert demand. Within weeks of opening Bar Siena, the concept identity and proof was in the numbers and the first BOMBOBAR was born.  

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