Le Cirque
One Beacon Court
151 E. 58th St. (Third Ave.) 
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New York, NY 10022
212-644-0202 | Make Restaurant Reservations
Cuisine
Open
Lunch Mon.-Fri., Dinner Mon.-Sat.Features
- Private room(s)
- Full bar
- Reservations suggested
- Jackets required (dining room)
* Click here for rating key
 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 half-century of 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. Modernity obscures age; wagishness and theater won't allow Le Cirque to fade. Silk billows from the ceiling, gauzy shades puff, a circle of porcelain monkeys teases, all evocative of the first Le Cirque; features that bear the signature of architect Adam Tihany. What makes Sirio Maccioni a great restaurateur is his capacity to select chefs that fit exactly Le Cirque through the changing times. He could not have made a better choice than the young Australian cuisinier Craig Hopson---formerly of Picholine in New York. His youth adds a welcome vibrancy to this revered sanctuary of elegant dining. The menu is in perfect harmony with the milieu: modern and elegant. The combination of creamy foie gras ravioli with green cabbage marmalade and a black truffle emulsion is a fine example. In addition, there are classic selections, always impeccably presented, such as smoked ham hock with a Parmesan consommé. Red meat may come in the form of a tender Prime dry-aged strip steak or a rack of lamb with goat cheese panisse and fine ratatouille. The must-have dessert is "la" crème brûlée. Make sure to finish until the last spoonful and you can discover the famous recipe written at the bottom of the ramekin. Pastry chef Pierre Poulin proposes other classics like the floating island, crêpes Suzette and chocolate soufflé. More extravagant is the pear belle Hélène with caramel angel hair and almond nougatine. 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, priced from $30 to $12,000 (for a 1900 Château d'Yquem). For a more casual "circus" experience, try the Café next to the bar.
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