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Tour Sirena, an Ingredient-Driven Coastal Italian Place

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Elizabeth Daniels 1/13

Sirena, a pretty oceanic number from partners Michael Sutton (Guys & Dolls), Peter Garland (Porta Via ), chef Sandy Gendel (Pace), celebrates fruits from the Italian sea with its seafood-intensive menu executed by former Rustic Canyon chef Jeremy Strubel and Kenneth Curran of The San Francisco Baking Institute. In addition to everything on the local, organic, olive oil-based menu, a centerpiece of the restaurant is its wood-burning oven designed by Alan Scott, which fires many dishes from house-baked breads to veggie sides to a leg of lamb stuffed with cavelo negro, pecorino, olives, and pine nuts. And, of course, pizzas like the clam, artichoke, chili combo.

In addition to the full bar pictured above, the wine list covers regions from around the world, especially Northern Italy and Burgundy.

With a collaborative design by Gendel, Fred Sutherland (Fred 62, The Olive) and Dina Juntila, Sirena captures a sea meets land aesthetic with reclaimed Hawaiian wood tabletops, vintage chandeliers, and mismatched wood planks. And, one of the city's most famous patios from Pane e Vino days, looks lush as ever.

While Sirena is soft serving at the moment, the restaurant officially debuts on January 17. Dinner is offered daily starting at 5:30 p.m.
·All Sirena Coverage [~ELA~]

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