On Saturday January 26, 2013, Orlando World Center Marriott opened their newest restaurant, Siro: Urban Italian Kitchen, which takes the place of their previous Italian restaurant Ristorante Tuscany. I was recently invited by the team at Siro’s to sample some of their dishes during a media event. The space has undergone major renovations, now highlighting a more warm, wooded and industrial atmosphere…which reminded me of a particular favorite restaurant of mine in Winter Park.
I was delighted to find that the new philosophy for the restaurant was an emphasis on seasonal, local ingredients. More and more restaurants are turning toward local and seasonal and I wholeheartedly support this movement, particularly because the food tastes so much better when it isn’t being shipped from halfway across the world.
The list of local farms and ingredients include:
They will start using Palm Ridge whiskey in the next few weeks as well.
Aged Italia – Breckenridge bourbon, blood orange aged balsamic, blackberry syrup
Beer flights featuring craft beer and imports
From artisan cured meats and cheeses, small plates and fresh market vegetables, dishes served on oversized wooden planks, thin-crust pizzas and house-made pastas to various meats and fish selections, Siro has made a strong emphasis on quality sourced food. Some of my favorites included the Green, eggs & ham pizza with arugula, prosciutto, sunny side egg, the housemade burger, Chef Burdo’s veal meatballs, and the zeppole donuts for dessert.
Executive Chef Burdo at the helm of Siro: Urban Italian Kitchen
These signature dishes enhance the restaurant’s extensive drink menu, as bartenders and mixologists prepare handcrafted Italian classics from the Negroni and Aperol Spritz to the “The Artisan,” Lemoncello Martini – complete with fresh squeezed juices and fragrant herbs.
Chef Burdo’s Famous Veal meatballs in a pomodoro tomato sauce
Siro’s Charcuterie boards of cheeses, olives, and cured meats
Eggplant Caponata served with whipped ricotta cheese on bakehouse bread
Arborio fritters, made with rice robiola, black garlic, and a spicy arrabiata sauce
Bucatini pasta with the red lead, a traditional sunday gravy
The BuRGeR – oWC bakehouse bun, house pickles
Preparing the whole Grilled Grouper, served with braised fennel, peperonato
Braised pork shank on top of white beans
Breckenridge bourbon, blood
orange aged balsamic,
Desserts, like this panna cotta – milk chocolate, berries, are led by award winning pastry chef Ramon Perez
Siro accommodates 199 guests – 143 in the main dining room and 56 on the patio – for everyday dining and special events. The early-evening menu, from 4 – 6 pm, features Antipasti, small plates, pizza and blackboard specials, in addition to a full bar. Dinner, from 6 – 11 pm, features a full menu.
The wonderful staff and chefs of Siro: Urban Italian Kitchen at Orlando World Center Marriott