Take Chef Anthony Sasso, a 13-year veteran of Michelin starred Casa Mono, and put him at the helm of an Italian restaurant and you will find Italian cuisine the way you might discover it while travelling across Spain.
Located on the Plaza Level of Chelsea’s storied Maritime Hotel, La Sirena offers two distinct dining experiences. The Dining Room speaks to an elegant, more traditional multi-coursed meal. The Bar Room represents a relaxed extension of The Dining Room, fitting whether you’re looking for snacks, a full meal, or you just want to dive head first into a bowl of pasta and call it a day. The menu, which draws from the entire Italian peninsula, may be ordered either “prezzo fisso” or a la carte and is punctuated with a selection of inventive desserts by Pastry Chef Thea Habjanic, ending every meal on a sweet note.
During the warmer months, La Sirena features a sprawling 4000 square foot patio, uniquely situated one story above street level, providing an unparalleled al fresco drinking and dining experience.
La Sirena also offers a variety of spaces available for private breakfasts, luncheons & dinners ranging from the more intimate experiences for as few as 14 guests to the larger scale parties serving 220 guests, as well as cocktail receptions, meetings, showcases & events for up to 1500 attendees.
For more information on Private Dining & Events, click here.
“To the Sirens first shalt thou come, who bewitch all men, whosoever shall come to them. Whoso draws nigh them unwittingly and hears the sound of the Sirens’ voice, never doth he see wife or babes stand by him on his return, nor have they joy at his coming…”
– The Odyssey
Committed to the triple bottom line—people, planet and profit—our management team works to make our restaurant as environmentally conscious as possible. From water to waste, disposables to chemicals, locally sourced food to the materials we use to outfit our space, sustainability is always at the forefront of our minds. We are constantly trying to reduce our impact on the environment by taking action on operational efficiency, ingredients and carbon offsets.