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La Sirène, NYC


La Sirène

Chef: Didier Pawlicki
Cuisine: French
Neighborhood: SoHo
Price: $50-60 per person for food + BYOB
Sun-Thur 5-7pm: $28.95 for 1 appetizer, 1 entrée, 1 dessert
Cash only

Ah BYOBs… those were always the way to go for underage college students.  Plus, when you bring your own bottle, you can choose your own budget rather than be limited to the usual Manhattan priced $20 cocktails.  No corkage fee for my 3 buck Chuck?  Awesome!  Joking haha even though I find some Charles Shaw wines economically delicious, I have never brought it to a BYOB… yet.

During my first year living in NYC, one of my favorite restaurants was Ivo & Lulu, an adorably cozy BYOB French Caribbean bistro in SoHo.  La Sirène is just next door to Ivo & Lulu, but I had never really thought much of it until a visiting chef friend mentioned he really wanted to go there.  I discovered this place had garnered rave reviews, and I was eager to try it out.

La Sirène, “The Mermaid,” is also an adorably cozy BYOB French bistro that snugly seats 25 people max in its nautical-themed restaurant.  It is a bit more expensive than Ivo & Lulu ($30 vs $50 pp), but the food is completely worth the price!  As we indulged in a variety of French comfort foods, my friend and I were attended to by two affable servers who really added to the warm ambiance of the bistro. This place is perfect a casual dinner with friends or a date!

There is no corkage fee but if you forget to pick up a bottle on your way, the restaurant offers free delivery from Hudson Spirits and Wines with no minimum charge.  La Sirène is marketed as a French seafood bistro; however, my friend and I ended up ordering all poultry and meats.  Next time, I will definitely try one of their many mussel and fish options!

Escargots a la Bourguignone
Roasted Escargots (1/2 dozen in the Shell) with Butter and Garlic sauce
What isn’t amazing with butter and garlic?

Tartelette de Chevre Frais aux Echalottes, Truffes, Raisins Confit et Voile de Vieux Gruyere
Goat Cheese Tart with Shallots ,Truffles, Grape and a Veil of 90 days Aged Swiss Cheese
Absolutely incredible dish, perfect combination of richly smooth ingredients

Magret de Canard Poele Sauce Montmorency
Seared Duck Breast with Cherry, Port and Red Wine Sauce
Very rich sauce with a hint of sweetness, very tender and moist duck breast

Tournedos Rossini
Seared Filet Mignon Over Bread Toasted With Foie Gras (Pate Style) Shallots, Port & Red Wine Truffles Sauce
Sauce is extremely rich and the foie gras is a delicious complement to filet mignon

All entrées are served with a tray of four vegetables which you can keep refilling!

Zucchini and tomatoes

Mashed carrots

Mashed cauliflower

Mexican squash

Big Profiteroles au “Bittersweet” Chocolat
Big indeed!  Three giant puff pastries filled with vanilla ice cream, smothered in warm Callebaut chocolate, and topped with light whip cream and nuts.  Perfect for sharing!

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