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Le Cirque

151 E. 58th St. (Third Ave.) Send to Phone
Le Cirque's creator Sirio Maccioni, along with its cuisine, décor and clients, combine to make it a New York gastronomic landmark.   Sirio Maccioni was GAYOT's 2008 Best Restaurateur in the US
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Cuisine
Open
Lunch Mon.-Fri., Dinner Mon.-Sat.
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  • 3.5 star rating
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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 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 chestnut pappardelle, black trumpet mushrooms and veal ragù, or perhaps the “Trio De Luxe”: smoked salmon, foie gras and caviar. In addition, there are classic selections, always impeccably presented, such as flounder “Le Cirque.” Red meat may come in the form of a ten-ounce New York strip served au poivre or grilled. 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 also proposes other sweets like the banana soufflé complemented by rum, chocolate chips and caramel ice cream. 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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