Okonomiyaki

Okonomiyaki - Japanese pancake, asparagus, kewpie mayo, bean sprouts, green onions ($12)

Let’s talk about pancakes. If you’re looking for a regular pancake, we suggest you hit the corner diner or your mom’s kitchen. Maybe shake up some Bisquick. But if you’re ready for a pancake to take you to the next level, we’ll see you at brunch on Sunday.

For this very awesome un-pancake pancake, we look to Kim Dalton of Dodo. You may remember the days when Kim ran the kitchen at 954 W. Fulton, and brunch was a beloved ritual there. This dish is an updated-throwback to one of Kim’s signatures, okonomiyaki, and it’s our way of paying homage.

Here’s a little breakfast/lunch/Rosetta Stone for you: Okonomiyaki is derived from two Japanese words: okonomi (‘what you want’ or ‘what you like’) and yaki (‘grilled’ or ‘cooked.’) In this case, what you want/like is a pancake of egg, flour, and shredded veg, and then, as the name implies, we do indeed grill/cook it. Pile on some bean sprouts and green onions, slap on some Kewpie mayo and tonkatsu sauce, and there you go. It’s a pancake perfectly suited for the Mermaid Shack. (We’re not known for our sweet demeanors, so why would our pancakes be?)

A word on Kewpie mayo for those of you who don’t make a point of stocking your pantries with Japanese condiments: it’s made only with egg yolks (rather than whole eggs) and contains a blend of apple and malt vinegars. We stuffed our suitcases full of it so you didn’t have to.

And much like our homies at Daily Candy were hungry for seconds while still on their first course, so shall you. Be. Also hungry for seconds.  

A Whole (Lotta) Fish

If you could sum up La Sirena’s menu in one dish, it’d be the Whole Fish. It’s a dish that represents that ‘next to a beach somewhere’ feeling we love; it’s a dish inspired by northern Brazil; it’s what mermaids and the humans that love them eat... You get the idea. It’s basically that amazingly delicious meal you always imagine you’re going to eat while on vacation, but never really do.

While the fish itself changes depending on what’s freshest, the process is always the same: score, salt, flour, fry, top, eat. And a little bonus point: the flour we use is manioc, so this little fishy is totally gluten free. (Actually, it’s not really that ‘little.’ Depending on the size, this fish will serve 2-4 people.)

Our man Andy shows you how it’s done:

Los Inmortales de Chicago

hap·pen·ing

/ˈhapəniNG/

Noun

1. an event or occurrence.

2. any gathering of interest, from a pool hall meetup or a few young people jamming at a beer blast or fancy formal party.

3. a performance, event or situation meant to be considered art, usually as performance art.

‘A happening’ is a phrase we don’t use very much in 2013, but it’s one that perfectly describes the nights we host Los Inmortales de Chicago. We like to think of it as a weekly event, but this is the Mermaid Shack, and we’re usually on beach time. Certain Mondays (or, some uncertain Mondays) throughout the month,  Los Inmortales de Chicago (featuring Frank Orral as Dandy Jack and Gilles Aniorte-Tomassian, Christian Folz-pellon Larumbe, Sean Coffey) come together—with a fountain of special guests—and bring their gyspy-beach music-sound to our gypsy-beach-food-and-cocktail space. It’s an experience—a happening—that we want our customers to enjoy at least once in our relationship.

The Noble Daiquiri

On our cocktail menu under ‘Los Clasicos,’ you’ll find the noble daiquiri. Though frequently bastardized, any cocktail enthusiast will testify to the fact that La Sirena’s daiquiri is thoroughly classic. And by that, we mean Cubano, of course.

So in the Cuban style, we start out with quality rums (Dominican, in this case: Ron Matusalum Platinum and 5 Year) and fresh lime juice—then make a nod to the recipe’s hundred-year-old history by adding superfine sugar instead of regular ol’ simple syrup. Dry-shaking the superfine sugar with rum, lime and bitters (house and Angostura), creates a syrup à la minute. Add ice to the shaker and agitate it a few more times, then pour over crushed ice, and it’s a daiquiri true to its caribbean heritage.

Throughout the year we offer the option of adding seasonal preserves to the shaker; right now we’re offering strawberry.