The executive chef, Jamie Chavez, is from Chile, so there's good representation of South American cuisine on the menu, from empanadas to a raw bar section that features ceviche with uni leche de tigre and a style of cuisine called Nikkei, or Peruvian ingredients combined with Japanese technique, represented here in sushi roll form. There are also dishes inspired by Mexico that range from the kitchen's interpretation of a fish taco to Baja oysters dressed with lime snow and aguachile of shrimp served with taro chips.
Sirena is working with local fish purveyors and farms for their seafood and produce. The menu will change seasonally, with nightly specials, and despite their seafood focus, the restaurant says they'll also be able to accommodate vegan and vegetarian diners.
Chavez is also well versed in desserts; his debut sweets include a chocolate composition with mango creme and peach ice cream and a dulce de leche mouse with meringue and passion fruit sorbet. There are six taps of craft beer and a wine list that includes varietals from South American and Spain. Down the line, Sirena also plans to add lunch and brunch service.
1901 Columbia Street
San Diego, California 92101