Siren by Robert Wiedmaier, Washington DC, USA
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. sirenbyrw.com