Manifesto, Sort Of

Back when La Sirena Clandestina was just slightly more than a twinkle in our eye, we did a pop up at what was then Dodo and soon to be this mermaid shack. Our patron saint Frank Orrall (a.k.a. "the dandy bitch"), whom we’ve certainly mentioned before, composed the following ode as an announcement of our pop up plans.

That weekend has come and gone, but the lines remain as close to a manifesto as we’ll ever have, because it speaks to what we strive to provide for each and every customer that walks through our doors. And we hope it encapsulates why you all just keep coming back for more. Read on for entertainment, inspiration and sublime phrasing:

Expect to be in the company of

Dames / Proper Broads with good taste,

& reasonably honorable Gentleman Scoundrels...

All in the trusted hands of our beloved and noble sea captain,

who's true helm is the kitchen...

plotting a culinary course for Brazil, Argentina and uncharted waters beyond...

There will be sit down dinner, music, drinks and loud conversation.

The night will most likely be filled with rough

and tumble restaurant folks...

So you know it will be lusty / gutsy and good.

There will be bold flavors and

peoples teeth will be wine stained.

It will be delicious but it may not end pretty for those

with a weak constitution and a flabby liver :):)

if things go right... some unlucky guests

will go home missing a shoe... or a belt loop or two...

but their dreams will be rich and adventuresome.

        - Frank Orrall (AKA Dandy Jack Quimby)

Sharing Is Caring

We’re big on sharing around here. We ask that you share our cozy and intimate space with other diners, tell you that sharing one (or two) bottles of wine is the perfect way to dive into our wine program, and offer a Whole Fish that’s — you guessed it — made to share.

All of the above is a nice way of saying that “sharing is caring,” which we stand so proudly behind that we’re ready to go public with even more items meant to be shared with your nearest and dearest. In the interest of ‘You Heard It Here First’ may we present two items that have made their way past the arduous test kitchen of Chef John Manion:

Moqueca "Super Deluxe"  

Christening this dish the “Super Deluxe” is an homage to our patron saint Frank Orrall (a.k.a. "the dandy bitch"), because it’s a phrase he uses to describe something truly outstanding. What you’re really ordering here is a smorgasbord of awesome (attention nitpickers: this is not a classic Scandinavian smorgasbord, we’re simply using an expression): mussels, head on prawns, fish and lobster. This is served up family style via a large Le Cruset dutch oven with cilantro risotto and all the accoutrements.  Once the lid comes off, the Super Deluxe gets gussied up with lime juice, cachaca, cashews, dende oil, cilantro and green onions.  

Parillada

We’ll also deliver this dish to your table if you request the "plate-o’-meat" or "shit just got meat-y.”  The detailed preparation changes from day to day, but the Parillada will always be grilled meats — think beef short ribs, hangar, sweetbreads — served family style with chimichurri, serrano salsa, salsa criolla, malagueta hot sauce, house giardiniera, black beans, rice and french fried potatoes.

These special dishes are not on our menu just yet, but they are available upon request. So, next time you’re in, go ahead and order off the menu (like the big shot that you are).

20,000 Empanadas Above the Sea

The empanada making machine that is John Manion and his venerable kitchen crew are about to dough’l out their 20,000th incarnation of this savory pastry. To celebrate this momentous occasion, we put together a list of empanadas-past. Is it just us or is it getting hungry in here?

Chili Cheese Dog

Pork Bolognese

Bean Burrito

Blue Cheese & Leek

Eggplant Parmesan

Chicken Xim Xim

Picadillo

Mushroom Stroganoff

Corn, Chanterelles & Sweet Pepper

Romesco (Goat cheese, peppers, and almonds)

We’ve mentioned how we’re incapable of predicting upcoming filling varieties because of John’s tendency to make it up as he goes along buy whatever looks great at the morning market. But just look at that list and tell us you wouldn’t be stoked to have any of those varieties appear on your plate.