(212) 644-0202 | Reserve Onlinewww.lecirque.com
Mon - Thu: 11:45AM - 11PM
Sirio Maccioni’s “sophisticated” East Midtown “classic” lives up to its “stellar reputation” thanks to “dynamite” French fare and “crisp” service; though some folks are “perfectly happy” hitting the “more affordable” cafe, for others only the jacket-required main room – with its “gorgeous”, circus-inspired Adam Tihany design and “stratospheric” cost – will do.
Le Cirque's days as a culinary upstart, launching star chef careers (Daniel Boulud, for one) and landing on the gossip pages, are long gone. But that doesn't stop the city's media, political and business elite from coming to be greeted by octogenarian proprietor Sirio Maccione before sitting down for a power lunch. Many of these regulars who were first greeted by Maccione back in the 1970s, and have followed him and Le Cirque to what is now the restaurant's third incarnation. The current dining room references the original's wild circus-themed décor with design details like monkey statues scaling a multi-story glass wine tower and a big top–style ceiling (in a demure shade of cream) floating over glossy ebony walls. The French-Italian menu includes favorites like a slightly spicy daurade ceviche with hearts of palm and a rack of lamb with zucchini blossoms. Le Cirque also keeps the tradition of tableside preparation alive with ceremonious presentations of crêpes suzette and spaghetti primavera. Note that the latter dish was invented at Le Cirque, but has never graced the menu; this elegant mix of al dente pasta, vibrant veggies, pine nuts, and a touch of cream is reserved for those in the know.Click to see map »
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