It’s not hard to find good seafood in San Diego. Of course, finding fresh fish and saltwater fare that makes has you dreaming about its flavors long after you’ve left, is another thing. At the same time, ask any local and they’ll tell you that America’s Finest City does Mexican cuisine best. So it’s pretty easy to see why the one-year-old Sirena, touted as gourmet Latin seafood, is already a favorite among the city’s residents.
We recently visited the Little Italy restaurant to see what makes this hidden gem so unique. From the outside, Sirena is easy to miss, save for its Mermaid-inspired logo designating its presence underneath an apartment complex. Boasting an under-the-water theme, its interior is minimally decorated with hardwood tables, brown leather seating, marine life chalk art and faux moss and sea vegetation hugging columns. It’s a fresh take on the industrial-chic aesthetic that’s been overdone in many of today’s restaurants.
In the kitchen is Executive Chef Jamie Chavez who graduated from culinary school in Chile where he then began learning more about international cuisines. This led him to studying in Spain under renowned mentors such as Michelin-starred Chef Montse Estruch, before heading to Mexico and ultimately finding his way to San Diego.
On this particular Friday evening, the eatery was quiet with only a few diners scattered about the restaurant (although later filling up with a late-night diners). Sirena focuses on local produce, fresh fish and fine meats and offers a Nikkei & raw bar. The small menu includes a number of ceviches, oysters, soups, salads and main courses such as Chicken a lo Macho, Braised Scallo and Salmon & Aj. Although the restaurant does not have a full liquor license, they do serve beer, cava, Champagne and a handful of wines.
We began with El Chileno ceviche made with red snapper, octopus, scallops, red onion, bell pepper, cilantro, uni Leche de Tigre and churrasca. To say that we loved this dish would be an understatement. If you’re craving incredibly fresh fish brightened by a plethora of flavors and taste profiles, you’re going to want to order this. Follow it up with the beet salad featuring mandarins, quinoa, rhubarb gelée, shallot vinaigrette and avocados. It’s light, playful and like all the dishes here, beautifully plated.
Sirena is known for its grilled octopus entrée, and for good reason. Served with black garlic emulsion, baby artichokes and root vegetables prepared four ways, the meaty dish could most likely turn even the pickiest of seafood eaters. The sous vide dish not only tastes great but also looks impressive with bold colors and a rich burnt-orange sauce resting underneath the purple-hued octopus. Everything works together well here, a nod to Chef Chavez’s natural knack for delicious fare.
For dessert, we were surprised by the vegan carrot cake which is made of orange purée, cashew custard, berries, berry sauce, orange sorbet and topped with flowers. It’s a great finishing dish for those needing something sweet without wanting to feel too full afterwards. It’s also surprisingly tasty, inventive and worth saving room for.
With only a year under his belt as Executive Chef, it seems as though we may just be experiencing the tip of the iceberg when it comes to what Chef Chavez can create. And we have no problem dropping by to check out new menu items, someone’s got to do the hard work, right?
