Where it all began...
Working his way on a transatlantic cruise liner, Sirio Maccioni dazzled New York with his charm and acumen for hospitality. Working at the famed Colony Club as a maitre d’hotel in the late 1960s, Sirio developed his first taste for the New York restaurant business. Then in 1974, Sirio opened what was destined to become a New York landmark – Le Cirque, which literally translates as “the circus” in French, at the Mayfair Hotel. In 1997, Le Cirque outgrew its original location and relocated to a larger space in the New York Palace Hotel under the name Le Cirque 2000. By 2004, Le Cirque was an established New York City landmark and decided to move to the prestigious Bloomberg Building on East 58th Street and finally opened its doors in May of 2006.
Although over the years, monkeys, circus balls and tent shades have become symbolic representations of the restaurant, but Le Cirque’s most recognizable feature is Sirio Maccioni himself. Staying very much a family-owned business, all three of Sirio’s sons-- Mario, Marco and Mauro-- followed in their father’s footsteps and can be seen working at Le Cirque’s multiple locations and sister restaurants. Sirio’s wife, Egidiana, can often be found overseeing the kitchen at our Tuscan inspired restaurant, Osteria del Circo.
While restaurant has as many stars to their credibility as celebrity clientele, Le Cirque and Sirio Maccioni have helped launch the careers of many illustrious chefs – Daniel Boulud, David Bouley, Terrance Brennan, Alain Sailhac, Rick Moonen, Jacques Torres, Sottha Khun, Sylvain Portay, Christophe Bellanca, Michael Lomonaco, Alain Allegretti, Pierre Schaedelin, Bill Telepan, Alex Stratta and Geoffrey Zakarian to name a few.
In January of 2012, Le Cirque’s current chef, Olivier Reginensi, joined this impressive team of culinary legends. Classically trained as an apprentice in the south of France by Monsieur Gaucher, Reginensi honored his craft through several restaurants, such as Michelin starred Abbaye de Sainte Croix, and two Michelin star L’escale Carry Le Rouet, where his family still owns a brasserie called the GM.In 2000 Olivier accepted the offer from Chef Ducasse to return to New York as executive sous chef and join his team at the Essex House, which subsequently garnered four stars from the New York Times. Chef Olivier also worked for seven years as a private chef for a prominent family in New York City. After a little less than one year serving as Executive Chef at the Hotel Americano, Reginensi now joins Le Cirque where he will travel the path of so many great chefs before him while simultaneously making his own mark on this legendary New York restaurant.
Where food, art and fashion converge
For over 38 years, Le Cirque has offered an unparalleled dining experience earning its place on New York’s gastronomical landscape. Famed restaurateur Sirio Maccioni and family welcome you to Le Cirque’s latest location on East 58th Street in the trendy Bloomberg building. Here guests can enjoy a modern, circus themed dining room, where the food is just as exciting to the palate as it is a feast to the eyes.
Le Cirque also offers a more casual café featuring a seasonal prix fixe menu and outstanding wines offered by the glass.
The 16,000 square-foot restaurant, designed by Adam Tihany and architect Costas Kondylis, features a main dining room with a giant, abstract “big top” light shade, a separate bar area available for special events (Egi), and a private event mezzanine (Stella) suspended above the bar. The all glass bar is a force within itself, serving as a commanding architectural element anchoring the 65 seat bar-wine lounge and balancing the custom designed 27-foot kaleidoscope wine tower.