Marcello and Ann Fiorentino opened La Sirena on South Dixie Highway in 1986 with what their son and current owner Marcello calls 'the philosophy of the best ingredients prepared in the simplest way'. Four decades later, the room — quartzite bar, oak beams from the Shenandoah Valley, Murano glass lighting, oil portraits of the founders by Miroslav Antic — runs to the same standard. Palm Beach Illustrated calls it 'a world class restaurant that just happens to be Italian.' The Wine Spectator agrees.
What to Expect from the Kitchen
The menu reads as a history lesson in old-world cuisine done unfussily. Rigatoni alla Vodka, Cotoletta di Vitello alla Zingara, Saltimbocca alla Romana, a Branzino baked in salt that is plated tableside. Zabaglione for dessert. Mains run $42 to $84; the kitchen handles a special-request preparation graciously.
The wine programme is the headline and the deepest reason the room earns the booking. From a 30-bottle list at opening to more than 1,600 selections today; in 2015 La Sirena was awarded the Wine Spectator Grand Award and has held it for ten consecutive years. Diane Fiorentino runs the cellar — she will pair the meal if you let her. ZAGAT calls it 'a wine list full of character.'
Practical Info
Who It's For
La Sirena suits the diner who has decided what kind of evening they want before they arrive — anniversary, milestone birthday, closed-deal client dinner, the once-a-year splurge. The room handles celebrations with discretion: candles for birthdays, signed menus when asked, a quiet upgrade of the table if the host is told at booking. Marcello and Diane Fiorentino are present every evening.
How to Book and What to Expect
Dinner only — Monday to Saturday 5:30pm to 9:30pm; closed Sundays. Phone +1 (561) 585-3128 or email contactus@lasirenaonline.com. Reservations one to three weeks ahead in season; jacket recommended for men, smart-elegant the room's natural register. Allergen modifications handled with 24 hours' notice.