Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

Le Cirque

151 E. 58th St. (Third Ave.) Send to Phone
212-644-0202 | Make Restaurant Reservations | Menu
Le Cirque is always a incubator of New York's gastronomy.   Sirio Maccioni was GAYOT's 2008 Best Restaurateur in the US
Your Opinion
Add your own review

Local Deals: 120 * 90

Lunch Mon.-Fri., Dinner Mon.-Sat.

* Click here for rating key

  • 3.5 star rating
3.5 rating over 3 reviews
Dining room at Le Cirque, New York, NY

Le Cirque Restaurant Review

: Where else but in the Big Apple could there exist a restaurant like the legendary Le Cirque? We give thanks to restaurateur Sirio Maccioni for his relentless effort seasoned with grand style and tenacity. Both Maccioni and Le Cirque are true symbols of New York gastronomy. The third version of this institution consists of a glass-enclosed area on the ground floor of the spectacular glass and steel Bloomberg building. Silk billows from the ceiling, a circle of porcelain monkeys teases, all evocative of the first Le Cirque, features that bear the signature of architect Adam Tihany. This all provides strong motivation for chefs to sharpen their art to situate it at par with such an impressive showcase. Le Cirque is an incubator of culinary talent. Stellar cooks such as Daniel Boulud accomplished their first steps under the benevolent eye of Sirio, gaining celebrity here before swarming this city and the world. Now it’s the turn of Raphaël François to seize the relay of his illustrious ancestors and make his mark beyond the restaurant’s traditional dishes of Dover sole, New York strip au poivre or the paupiette of black bass, all of which are based on the quality of the product and do not tolerate anything other than a perfect execution. Additions of the chef include diver scallops with a Parmesan foam, squab, or rack and epigram of lamb. They are all handsomely presented and bespeak the exact technique of François, who cautiously adds just a deft touch of that modernity that in excess would disparage this so well-established ensemble. Historical crème brûlée is there, of course, for dessert. The wine cellar under the direction of sommelier Paul Altuna, viewed through its 30-foot glass wall, holds more than 2,000 bottles. Among them Paul guided us to a lovely and reasonably priced Côtes-de-Nuit Villages of Sylvain Loichet. Le Cirque is a big enterprise --- all the more so given that a Café operates within its premises offering a comparable experience though more casual and at sweeter prices. This machinery requires vigilant attention, and thanks to a veteran professionalism the unavoidable hiccups expected with change have been swiftly erased, justifying that Le Cirque deserves to keep its high rating through its latest new avatar.

User Ratings & Reviews for Le Cirque
Discover new restaurants in New York like Cow & Clover
New Restaurants in New York
Find all the New York restaurants that have opened recently with GAYOT's round-up.

See What's New in NYC!


Check out the 2015 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the US and more.