Idea-driven. Strategic-thinkers. Engaging and motivating. Results-oriented. Transforming the future of news communications.


Chef Ambrosio Mancines’ T&B Grill Reopens as his new Mexican seafood restaurant Mariscos Sirena

Tags: Ambrosio Mancines Mariscos Sirena Mexican food Mexican seafood Mexican restaurant best Chicago restaurant Chicago restaurants Chicago Mexican restaurants Albany Park

Press Release | Tue November 14, 2017, 11:23 AM EST


  • Carne A La Tampiqueña

    Carne A La Tampiqueña

  • Piña Rellena Estilo Nayarit

    Piña Rellena Estilo Nayarit

  • Camarones Aguachiles

    Camarones Aguachiles

  • Coctel de Camarón

    Coctel de Camarón

Ambrosio Mancines received national acclaim for his fine-dining-meets-street-food T&B Grill and now, the chef is turning his attention to seafood with new concept, Mariscos Sirena (3658 W. Lawrence, Chicago; 773-961-7016). Pulling from his heritage and experiences at respected fine dining restaurants Vivaldi, Maya del Sol, Chez Joel and David Burke’s Steakhouse in Schaumburg, the menu primarily focuses on Mexican-style seafood but will also offer meat and vegetarian options. The restaurant is BYOB.

Mariscos Sirena is all about creativity. “Cooking is about matching flavors, putting ingredients together in new ways,” said Mancines. “In the kitchen, you have to try new things. To be a chef is to create your own food; it’s not about doing what other chefs do.” His new restaurant reflects that belief, bringing high quality, fresh and unique dishes influenced by Mancines’ eclectic culinary background to Albany Park’s ever-growing food scene.

The Menu

Offered in Spanish and English, the menu is divided into appetizer, mains, sides, kid’s menu and dessert sections. Menu selections are plentiful and varied.

Appetizers highlight the sea’s treasure chest with choices such as Ostiones Regulares, Regular Oysters (6pc $5.99/12pc $10.99), Ostiones Especiales, Special Oysters (6pc $10.95/12pc $16.95), Camarones Cucarachas, Shrimp Cucaracha-style (small $11.95/large $23.95) and Camarones Aguachiles, Aguachiles Shrimp ($16.95). Also offered are beef, chicken, shrimp or vegetable Empanadas ($2.99 each).

Seafood options make up the bulk of the menu but in Mancines’ talented hands, the unique creations make the selection anything but typical. For a tropical treat, try the Piña Rellena Estilo Nayarit, stuffed pineapple filled with seafood and topped with cheese ($16.95); Pulpo, octopus prepared in your style of choosing—Al Ajillo, garlic, a la diabla or Nayarit style ($15.95); or Langostinos Estilo Nayarit, crabfish, your choice ($17.95).

Dishes that are perfect as an entrée, side or to share with tablemates include Coctel de Camarón, shrimp cocktail (small $7.95/large $13.95); Ceviche de camarón o pescado, fish or shrimp ceviche (small $7.95/medium $11.95); and Camarones (Elegir el Estilo), shrimp prepared in your style of choosing—al Ajillo, garlic, buttery, a la diabla or breaded ($14.95).

Other main course options include Mojarra Frita (Elegir el Estilo), fried mojarra prepared in your style of choosing—garlic, a la diabla or Nayarit ($11.95); Huachinango Frito (Elegir el Estilo), fried huachinango prepared in your style of choosing—garlic, a la diabla or Nayarit ($16.95); Caldo Mixto, mixed seafood ($12.95); Pasta Fruti de Mari, mixed seafood over linguini pasta with tomato sauce ($14.95); Taco de Camarón, shrimp taco with red cabbage, lime, garlic, cilantro, jalapeño and cilantro aioli ($2.99); Taco de  Pescado, fish taco with red cabbage, cilantro and jalapeño aioli ($2.99); and Ensalada, organic mixed greens, tomatoes, black beans and avocados in Italian dressing ($12.95). Add shrimp, steak or chicken for an additional cost.

For those who prefer turf over surf, Mariscos Sirena’s meat options are sure to satisfy. Keep it simple with a classic Taco de Asada, steak taco with poblano peppers, onions and cilantro ($3), or indulge in the Carne A La Tampiqueña, Arrachera steak with guacamole, rice, beans and an enchilada ($16.95). Other choices include Mole Mancha Manteles, grilled chicken breast with rice and tortillas ($16.95); Carne de Arrachera, Arrachera steak with salad, rice and beans ($14.95); and a Burger with choice of toppings: A half-pound grass feed beef patty, served with French Fries, is topped with pepper jack or cheddar cheese and your choice of any two add-ons: egg, chorizo, jalapeño, guacamole, shrimp, bacon and avocado ($9.95)

Round out any meal with sides of rice ($2.95), beans ($2.95) or pico de gallo ($2.95). Want to finish on a sweet note? Look no further than Mariscos’ dessert menu, featuring Pastel de Tres Leches ($3.95), Flan ($3.50) and Donuts with chocolate ($3.50).

The kid’s menu packs a lot of flavor into favorite foods. Choices include Cheeseburgers ($5), Fries ($3.50), Plain Mac and Cheese ($7.95) and Cheese Quesadillas ($3.50)

About Chef Ambrosio Mancines

Chef/owner Ambrosio Mancines is a native of Guerrero, Mexico who came to the United States when he was a young teenager. He always has had a passion for cooking. “I love to cook and that’s why I had the idea to someday have my own restaurant,” he said. As one of ten children, he learned to cook early and, because he loved to cook, he often cooked for the whole family, transforming traditional Mexican recipes into his own new and different creations.  He started working in restaurants as a dish washer at age 14. “It’s a hard but important job, but that’s how you start in the kitchen,” he said.

His first cooking job was at the Italian restaurant Vivaldi in Chicago, making salads, and then he moved to the new Maya del Sol, a highly respected and popular Latino restaurant in Oak Park. After two years he went to another Chicago favorite, Bistro Chez Joel on Taylor Street, where he soon became the sous chef, adapting recipes, making desserts and managing the line. Later, he helped open Folklore in Wicker Park as sous chef, where he was in charge of the grill. A move to David Burke’s Steakhouse in Schaumburg gave him some solid corporate restaurant experience as well as an education in prime meat aging, one of David Burke’s specialties.

In 2015, he followed his dream to open his own restaurant, launching T&B Grill. “My idea was to create a simple, inexpensive restaurant that would appeal to everyone, but I didn’t want to have a typical one,” said Mancines. In late 2017, Mancines closed T&B Grill to pursue what he believes is a more creative and in-demand cuisine for the neighborhood and beyond.

Follow Mariscos Sirena on Facebook and Instagram.

###


Press Release | Tue November 14, 2017, 11:23 AM EST


Media Contacts

Cindy Kurman
President
Elisa Rascia
Public Relations
Lee Barrie
Vice President