New Year, New Look

You may have caught Chef John Manion hinting at some aesthetic changes in Eater’s One Year In feature a few months back:

"We know who we are, and we need to strive to be better at what we do. For a minute there, when you open, you're just trying to keep your head above water. But now we've got a staff in place and we can do some more interesting things." 

Interesting things like new menus, images and all around ‘look.’ Well, our makeover — courtesy of design geniuses Nitewerk — is nearly complete (check out our cool new website!) and we’re ready for our big reveal.

A Sunday Asado

Our temperatures are climbing and it’s finally BBQ season! Or, Asado Season as we call it around the Mermaid Shack. Because while we in these here United States tend to use those three letters to speak to the cult of grilling meats, the South American tradition of gathering friends and neighbors together to grill a ton of meat is referred to as asado.

And asado can refer to the techniques of grilling or to the social event of having or attending such a barbecue. It can further be a traditional dish that is prepared on a grill, or parrilla.*

When we decided to host our own asado — indoors, because we're not totally insane — it was a no-brainer to turn to the man who knows everything upon everything about meat. If this was going to be a truly outstanding carnivorous celebration, why not call in the expert? Rob Levitt, of The Butcher & Larder, knows his way around every cut of meat you can imagine, so we knew we’d be turning one of the best, tastiest and meatiest menus in our history.

It’s worth stating the obvious again, folks: Things are going to get meaty. 

A Sunday Asado

La Sirena Clandestina + Butcher & Larder

Sunday, February 16

$80 per ticket, excludes tax and gratuity. Make reservations by phone 312.226.5300 or online!

*Coincidentally, you might note that one of our courses for Sunday’s Asado is parillada (pictured above). Isn’t language just fascinating? 

La Sirena Clandestina + Butcher & Larder Dinner

A Sunday Asado

La Sirena Clandestina + Butcher & Larder

Sunday, February 16

We’re teaming up our own John Manion, a man with a passion for grilling all things meat and Rob Levitt of Butcher & Larder, a man whose passion lies in selecting and supplying all things meat, and we can confidently say that things are going to get meaty. These guys are the kind of people that get incredibly stoked at the idea of carving and cooking up La Pryor beef (an amazing family farm in Ottawa, IL known for it’s incomparable product).

Join us on Sunday, February 16 for this month’s real sweetheart menu:

empanadas

ensalada

beef parillada

postre

$80 per ticket, excludes tax and gratuity. Make reservations by phone 312.226.5300 or online!

Where Do Chefs Eat?

The Barrington Courier-Review did a nice little roundup on where Chicago’s chefs eat a while back, but we were so honored by the recommendations, we couldn’t help but give it some blog real estate. We were stoked to see La Sirena Clandestina name checked by three different amazing chefs as a favorite spot for industry folks to grab a meal. We couldn’t be more honored that you’re into us, because we’re really into you. Thanks, guys!

Stephanie Izard, of Girl and the Goat and Little Goat fame, really digs our Empanadas, saying “Sometimes the simplest things, when done perfectly, are my favorite go-to’s. The empanadas are flaky, tasty and comforting.”

Our Empanadas are intertwined with a memorable evening for Chris Curren, Executive Chef of Homestead on the Roof, West Town Bakery & Diner and The Berkshire Room. He remembers choosing La Sirena Clandestina as the spot for his first meal out with his girlfriend after the birth of their son. He noticed that we’re “doing amazing things in that little space — great food, great drinks, great ambiance, great service. We ordered a bunch of food, including the empanadas. It was the best and most flavorful meal I’ve had all year. Everything had big flavors — the kind that punch you in the face with deliciousness.”

Carriage House’s Mark Steuer raved about our Pork Milanese: “I loved it because everything about it was perfectly executed. So often, the seasoning is off, or a sauce is too thick or thin, vegetables are over or under cooked… On John Manion’s Milanese, the pork was perfectly juicy, the breading was flavorful and crispy. The chanterelle mushroom ragoût had a lot of acid to it, which I love, and the creamy mustard sauce really brought it all together. It’s one of the best plates of food I can remember eating.”

When asked of his own favorite meal, John Manion passed the love right back to Carriage House, giving the Quail with Black Pepper Dumplings some high praise: “Most likely my favorite thing to eat in Chicago. If I eat at CH and don’t have it, I feel empty inside.”

Read the full story here.

Surf the Airwaves

Two of our main men sat down with “The Dinner Party” on WGN Radio. Pay particular attention to the first segment, when Elysabeth Alfano chats with John Manion and Justin Anderson.

Click here for the full program, or just pick a favorite quote from below!

On the Moqueca:

“Kissed with ginger.”

On La Sirena Clandestina’s philosophy:

“We wanted to be the kind of place you could go twice a week or once a month. And you could have an experience. Come in for lunch for an empanada or a sandwich, have some soup and a glass of wine in the afternoon. Or you could come in and blow it out: have a whole fish, some moqueca, have cocktails. And we have an outstanding natural wine selection. We never wanted to be exclusive...I always wanted to be a little more proletariat.”  

On cocktail trends:

“I think with the current trends, it’s going to continue with the classics. We do a lot of classics with our own spin on it: a Manhattan made with latin spirits or an Old Fashioned made with mezcal. A trend...having a small place that is fixed on one region or one particular way of making cocktails.”

On farm to table:

“To me, that’s not a cuisine. To me that’s how you cook. You buy the best ingredients and serve them to your customers.”

What Are You Doing New Year's Eve?

No plans yet for bringing in the new year?  Come spend a casually elegant New Year's evening with La Sirena Clandestina and our exceptional food, drink and service. While our regular menu will be available all night, John Manion’s special prix fixe menu (below) provides an elevated experience for those who like to take the guesswork out of ordering.

La Sirena Clandestina New Years Eve Menu 2014

    broiled 1871 oyster | lime and cachaça, malagueta hollandaise, tobbikko

    First Course

    bolinho de bacalhau | sauce grabiche, caviar

    Second Course

    seared scallops | piri piri pork shoulder

    Third Course

    spiny lobster tail baiano | tomatoes, chiles, coconut milk, heart of palm, dende, coconut-cachaça la bomba rice, cashews

    Dessert

graham cracker rabanada | fernet-menta chocolate mousse, meringue

Reservations can be made here. 

    *Prix fixe menu is $80, (does not include tax or gratuity).  Our regular menu is available all evening.

Los Inmortales de Chicago: Photo Essay

We’ve tried to communicate the magic that is a La Sirena Clandestina/Los Inmortales de Chicago night through words, but that’s a poor imitation of what it's truly like. Perhaps some photos will help put into perspective what a Los Inmortales night really feels like, when even our captain is moved to song, so browse the gallery and make plans to be here for their next appearance.