"New York's tinned fish moment just got a very chic upgrade. Seirēn, a new conservas and cocktail bar dedicated entirely to the Iberian art of preserved seafood, opens today in Chelsea. But unlike the many spots that ignore the whole shimmering, briny universe by tucking a few sardines onto a board and calling it a day, this one is going all in."
"Each tin served at Seirēn is a main event, accompanied by toasted sourdough, seaweed butter and pickled vegetables-a minimalist spread that lets the seafood do the talking. You can start with Galician mussels in escabeche, graduate to silky tuna belly swirled with walnut pesto or go full deep-end with sea urchin roe. Tapas-pan con tomate, crab-stuffed piquillo peppers and seafood salpicón-round things out."
"Russell Pangilinan has created a sunny and coastal cocktail menu, but not without a little New York flair. The Drunken Sailor riffs on an Old Fashioned with brown-butter-washed bourbon, malt syrup and house-made everything-bagel bitters. (It even arrives with a mini everything bagel and whipped ricotta.) Meanwhile, the Seiren Song spritz layers genepy, kalamansi, rosemary syrup and sparkling Albariño for something bright and herbal. And Shoe Critters, a creamy caipirinha built with coconut milk and a hint of MSG."
Seirēn is a conservas and cocktail bar in Chelsea focused entirely on the Iberian tradition of preserved seafood and premium tins. Each tin is served as a centerpiece with toasted sourdough, seaweed butter and pickled vegetables to showcase the seafood. Menu highlights include Galician mussels in escabeche, silky tuna belly with walnut pesto, sea urchin roe and tapas such as pan con tomate, crab-stuffed piquillo peppers and seafood salpicón. The project is led by Nicholas Semkiw and Elvis Rosario of SRV Hospitality and features a Mediterranean-inspired cocktail program by Russell Pangilinan.
Read at Time Out New York
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