Siren by Robert Wied­maier, Wash­ing­ton DC, USA

Vacations & Travel - - Global dining - By He­len Hayes

Lo­cated in the new hotel, The Darcy on Scott Cir­cle, Siren by Robert Wied­maier opened on 25 April, 2017. The in­te­rior, which seats about 80, is quite strik­ing when we en­ter, with brass trim­mings and dark tim­ber with splashes of ocean blue pay­ing homage to the chef’s her­itage and se­duc­tive crea­tures in Greek mythol­ogy that the res­tau­rant is named for. The menu is fo­cused on seafood, with the chefs sourc­ing as many seasonal in­gre­di­ents as pos­si­ble from the local area.

We set­tle in with a cocktail, choos­ing the ‘Call of the Siren’ and a ‘Metropoliti­cian’, which give us a boost as as we study the menu. We could have started with caviar or a seafood plat­ter, but instead honed in on the Raw to Slightly Cooked sec­tion of the menu, choos­ing the spec­tac­u­lar big eye tuna with Kala­mansi lime, sesame seed, wakame sea­weed, macadamia nut, and av­o­cado mousse. Chef tells us that Royal Sea Bass from the whole fish sec­tion of the menu was de­vel­op­ing into Siren’s sig­na­ture dish, so we go with that, and just “have” to try the crispy soft shell crab from the Warm and Crispy menu as well.

For those who are not seafood fans, there was Aus­tralian Wagyu New York Strip on the menu, along with Shenan­doah Lamb, and Roasted Alina Duck. Dessert is a must when trying a new res­tau­rant and the Key Lime Cream, with pas­sion­fruit, gra­ham cracker and orange blos­som ice cream was worth the guilt. The wine list is com­pre­hen­sive, the am­bi­ence friendly and wel­com­ing and the food – out­stand­ing. siren­

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