Siren Restobar Opens with Mediterranean Cuisine in Greenwich

We recently had the pleasure of visiting Siren Restobar in Old Greenwich Connecticut. Owner Anshu Vidyarthi opened this new Mediterranean-inspired eatery in August. No stranger to the restaurant world, Vidyarthi is also the co-owner of Le Penguin and Le Fat Poodle with business partner Antoine Blech. Siren is his first solo project.

The tapas restaurant takes on flavors from throughout the Mediterranean region, and Siren’s culinary range extends to include influences from Syria, Turkey, Sardinia, Morocco, and Lebanon to name just a few.

Vidyarthi’s desire with Siren was to create serious food but whimsically. He doesn’t take himself too seriously and would prefer that you didn’t either. Siren serves the type of food that people who are well-fed and well-travelled are looking for. The authenticity of every dish is evident in every mouthful, simple ingredients that create a depth of flavor. One needn’t overcomplicate things. 

The restaurant’s whimsy is evident in its name –a mythological creature who used their beauty and voices to enchant sailors and control their fate – as well as the logo, a whimsical Mermaid holding a martini glass. Physically, you may be in southern Connecticut, but the vibe gives major Greek Isles inspiration and your taste buds will enjoy the flavors as they travel from Southern Europe to Northern Africa. 

The well-seasoned team at Siren understands the restaurant industry and the importance of good food as well as good service. At the kitchen’s helm, from Uruguay by way of New York City is Chef de Cuisine Jorge Ramos who most certainly knows his way around Mediterranean and Middle Eastern fare. Bar Manager, Jessica Eis, hails from San Francisco with a creative and innovative cocktail program and setting the example for phenomenal service is Maitre D', Adham Elsharkawy. 

Designed by longtime friend, Lynn Morgan of Lynn Morgan Design, the setting is airy, fresh and nautical. A stunning raw bar takes center stage and is balanced by the clean lines of the white shiplap walls. Blue banquettes in soft leather invite you to have a seat and linger. The white table cloths add to the airiness and offer a sense of understated elegance without formality, further reinforcing the sit, eat, drink, relax and enjoy yourself atmosphere.

But let’s talk about the food because that’s what’s really important here.  

 We started out with the Mezze, served with pita and included Muhammara a wonderful spread made from walnuts, roasted red bell peppers and pomegranate that has a subtle kick to it, Hummus with topped with schug, a wonderful verdant sauce originally from Yemen made from coriander, lemon, garlic, olive oil, chilies, and assorted spices, and Kopanisti, a spicy feta spread that is truly otherworldly. The mezze was the perfect sampler to whet our appetites. 

We moved on to the Patatas bravas which taught us that not all patatas bravas are alike! These are served with a hot paprika aioli that’ll leave a nice zesty kick to linger on your tongue. It should be noted that those who are sensitive to heat might find this dish a tad bit spicy.

Succulent and tender the Gambas al ajillo served with garlic olive oil and anchovy absolutely begs to be mopped up with a good hunk of bread. (The bread at Siren is also worthy of the fragrant olive oil.)

Here Greek salad is done right with chunks of sweet, vibrant heirloom tomato, crisp, refreshing cucumber, tender feta, olives, onion, red wine vinaigrette. The simplest of ingredients yield the brightest of flavors. 

The Personal Paella is such a fun dish. Served in a small, personal-sized cast iron pan, this is one of the best paellas I have had in a long time. (My mother in law was a Spaniard and my standards are high.) Siren’s paella is intense with a deep smokiness to it that balances beautifully with the seafood, chicken and chorizo. It’s the perfect size for one person to enjoy as a meal or a lovely appetizer for two.

The Roasted Cauliflower doesn’t need to much by way of explanation, but this simple dish offers so many layers of flavor. The green tahini with sumac and pine nuts bring it to another level.

The Fresh Catch is a dinner menu item only. We thoroughly enjoyed the stunning whole roasted branzino with Chermoula, a stunning sauce made from fresh herbs, lemon, ginger and red pepper flakes (not altogether dissimilar from a chimichurri sauce.) This fish was sublime. Served whole, head and tail intact, it was light, flaky and delightful. This should be on every pescatarian’s radar.

Looking for a perfect beverage pairing? I suggest you let the knowledgeable staff make a suggestion or two for you. Try something a little different and unexpected, perhaps a Lebanese beer or the wonderful Turkish rosé where how it’s poured is all part of the process. Or perhaps you’ll want to explore the cocktail program and try something a little “stronger.” 

Because there’s always somehow room for dessert… There might be no better way to end a meal than a piece of Olive Oil Cake. Spongy and divine, topped with lemon zest and honey drizzle, the flavor of the fruit and citrus is magnificent and sweet without being overbearingly so. This pairs beautifully with perfect with an espresso or one of their after dinner aperitifs.

For those craving something a little more decadent, The Baklava Cheesecake, a combination I never would have thought of on my own, works so beautifully it’s sinful. The flavors and the textures of the baklava and the cheesecake marry well.  

Siren became a neighborhood favorite overnight and has attracted diners from across the state as well as into New York. Siren is a must for those who have a penchant for the vibrant flavors of the Mediterranean. Once again Vidyarthi doesn’t disappoint and we can’t wait for his next project! Oh darn, did I say that out loud? Stay tuned…

Siren Restobar
220 Sound Beach Avenue
Old Greenwich, CT