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Le Cirque

One Beacon Court
151 E. 58th St. (Third Ave.) Send to Phone
New YorkNY 10022
212-644-0202 | Make Restaurant Reservations | Menu
lecirque.com
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Le Cirque's creator Sirio Maccioni, along with its cuisine, décor and clients, combine to make it a New York gastronomic landmark. Le Cirque Restaurant is one of GAYOT's 2013 | Top 10 NY French Restaurants | Top 10 NY Chef's Table Restaurants | Top 10 NY Food Rating Restaurants | Top 10 NY Father's Day Restaurants | Top 10 NY Wine List Restaurants |   Sirio Maccioni was our 2008 Best Restaurateur in the US.
  Le Cirque Restaurant is one of our 2007, 2008, 2009-10 Top 40 Restaurants in the US.
  Visit the photo gallery of Le Cirque restaurant.

Cuisine

Open

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

Features

Wine

Great Wine List

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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 aerie 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. What makes Maccioni a great restaurateur is his capacity to select chefs that suit Le Cirque through the changing times. The menu is in harmony with the milieu: modern and elegant. Start with wild Burgundy escargots, Gruyère gnocchi and bottarga, or perhaps the “Trio de Luxe”: smoked salmon, foie gras and caviar. In addition, there are classic selections, always impeccably presented, such as paupiette of black bass, leeks, potatoes and Rocca di Frassinello sauce. Red meat may come in the form of a tender Prime dry-aged strip steak. The must-have dessert is the “La Crème Brûlée.” Make sure to finish the very last spoonful and you can discover the famous recipe written at the bottom of the ramekin. The pastry chef proposes other traditional sweets like the floating island, crêpes Suzette and chocolate soufflé. Another pièce de résistance is the wine cellar, under the direction of sommelier Paul Altuna, viewed through its 30-foot steel and glass wall. It bears over 2,000 bottles from around the world. For a more casual "circus" experience, try the Café next to the bar.

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RESTAURANT AWARDS 2013
RESTAURANT AWARDS 2013

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