NY Times, February 2008

 Forbes Travel Guide

Wine Spectator, Best Award of Excellence

 Time Out NY

James Beard Award - Outstanding Restaurant Traditions et Qualité

Public Relations

Please direct all press and public relations inquiries for the Maccioni Group Restaurants of Le Cirque, Circo New York, Sirio Ristorante New York to us at

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Spotlight on: Sirio Maccioni

by Tory Burch Blog

Sirio and Sophia LorenThe legendary founder of Le Cirque just opened Sirio, a new restaurant at The Pierre inspired by his youth in Tuscany. We spoke to him about the place and much, much more. Here, Mr. Maccioni on…
One of my first jobs when I came to this country was at The Pierre. We opened downstairs at La Forêt — we had a disco and a personal band with Peter Duchin. It was very elegant. The opening dance was done by the Duke and Duchess of Windsor, which was very beautiful.
Why Sirio, Why Now

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A Classic Revisited - Le Cirque, Uncovered

Departures Magazine - Nov/Dec 2012 Issue

In Love with Le Cirque"Since it opened in 1974, Le Cirque has changed locations twice but the mainstay through it all has been owner Sirio Maccioni an Italian whose vision of a haute French restaurant, captivated New York. Last month, Maccioni opened his newest restaurant Sirio Ristorante New York atThe Pierre, A Taj Hotel, New York, designed by longtime collaborator Adam Tihany, and he also released a new book (from Rizzoli) of stories and recipes that span nearly 40 years. Here, a chronicale of why the restaurant still reigns supreme." 
Read more (for Departures...

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Le Cirque Book Signing Party-October 15, 2012

From Sarah Merians Photography

A Table at Le Cirque Book LaunchSarah Merians captured the excitement of the evening as Sirio Maccioni of Le Cirque Restaurant in  New York celebrated the publication of his first cookbook,  A Table at Le Cirque: Stories and Recipes from New York’s Most Legendary Restaurant.  New York chefs Danny Meyer, Geofferey Zakarian,  Marc Murphy,and Daniel Boulud all made an appearance to celebrate with the Maccioni family along with famed New York gossip columnist Liz Smith.  Sirio’s son Mario tied the knot in a summer wedding earlier this year.  A big Congratulations to the Maccioni family!
See more photos here 

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The Maccioni Family Celebrates the Launch of Le Cirque’s First Cookbook

A Table At Le Cirque by Sirio Maccioni and Pamela Fiori

Star-studded Chefs of Le Cirque(October 18, 2012 – NYC)   It was a true family affair at Le Cirque last night as friends and regulars joined the Maccionis and some of Le Cirque’s renowned chefs to celebrate the publication of the first ever Le Cirque cookbook,  A Table at Le Cirque: Stories and Recipes from New York's Most Legendary Restaurant by Sirio Maccioni and Pamela Fiori (Rizzoli, $39.95).
Le Cirque chefs, past and present, including Alain Sailhac, Daniel Boulud, Sylvain Portay, Christophe Bellanca, Craig Hopson, and Olivier Reginensi – all featured in the book with...

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Dishes of Le Cirque

No flashes in the pan, the dishes at the legendary Le Cirque restaurant changed the way the city eats. By CLAUDINE KO - Last Updated: 10:21 AM, October 17, 2012

Le Cirque Chocolate StoveTuna tartare, creme brulee, pasta primavera . . . today, these dishes are so ubiquitous on restaurant menus across the city as to elicit a jaded foodie yawn. But there was a time when such menu items were new and revolutionary, and, as legend would have it, they were all launched to culinary stardom at one restaurant: Le Cirque.
A new cookbook, “A Table at Le Cirque,” offers the recipes and stories behind some of the 37-year-old Upper East Side restaurant’s most iconic culinary inventions and tells how they’ve been served to everyone from kings...

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VIDEO: The Classics: Le Cirque's Pasta Primavera

Here, Marco Maccioni, son of Le Cirque co-owner Sirio, makes the dish while telling its story.

Le Cirque's Pasta PrimaveraThe venerable New York City restaurant Le Cirque is famous for many things—the airy dining room, the power-lunch crowd, the decades-long string of New York Times critics who issue reviews, both glowing and less so, as a rite of journalistic passage. But one thing remains wonderfully immutable: theSpaghetti alla Primavera, a cream-laced pasta dish with vibrant vegetables and toasted pine nuts. Don't look for it on the menu: you have to know it's there; if you request it, the kitchen won't say no. 
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EATER GUIDES New York's 15 Most Iconic Dining Rooms

Here's a guide to New York's 15 most iconic dining rooms.

Le Cirque's Dining RoomSome of them are spaces that have been copied by restaurateurs all over the world, while others are simply interiors that are beloved by diners in this city. All of them are worth visiting at least once. 
Although Le Cirque's dining room has a few modern flairs that seem a touch of out place, it's still a stone cold classic. The dining room has incredibly high ceilings the give the effect of being under some sort of grand circus tent. If you're lucky (and if you're a longtime customer), you might get...

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Jetset Times Interviews Marco Maccioni at Le Cirque

Marco Maccioni at Le CirqueSirio Maccioni is a one in a million restauranteur. He is relentless for success, for proving people wrong. “If there’s one thing about my father, he is tenacious.” Marco Maccioni, Sirio’s second son, who also plays an integral part within the family restaurant franchise, passionately shares, “He was a skinny Italian kid, from the wrong side of the tracks. Without a family, no one gave him a chance. He always said, ‘I’ll show you.’” Sirio did just that. He took a chance on himself, worked his way through the transatlantic...

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"When It Comes to Reservations, Time is Money" By STEPHANIE CLIFFORD, NY Times. September 4, 2012

Our Co-CEO Carlo Mantica interviewed for this article about which offers discounted meals based on reservation time.

NYTimes Fall Restaurant Preview"CARLO MANTICA, who helps run Le Cirque, counted the filled tables at the restaurant at a recent lunch. “If they’re empty, I’ll get upset,” he said.

Mr. Mantica’s problem is one that all restaurants puzzle over. Costs (the staff, the food, the flowers, electricity) are pretty much the same whether there is a single diner or a full house....."
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"Le Cirque truly deserves its position as one of the most important fine dining destinations in New York City."

A glowing review from

Le Cirque SignThe legendary Le Cirque restaurant in New York City should be at the top of every diner's list of fine dining experiences. Owner Sirio Maccioni's prestigious restaurant has been located at the modern curved glass Bloomberg Building on East 58th Street for the past six years. Le Cirque has helped to groom the careers of many famed chefs throughout its nearly forty year award winning history including Daniel Boulud, David Bouley, Terrance Brennan, Jaques Torres and Bill Telepan. The landmark restaurant is sixteen...

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Le Cirque's Executive Pastry Chef Jeffrey Wurtz


JEFFREY WURTZ(New York, NY, August 15, 2012) – Le Cirque restaurant announced today the appointment of Jeffrey Wurtz as executive pastry chef at its New York flagship. Jeffrey Wurtz has spent nearly a decade working with world-renowned chefs, including Daniel Boulud, Alain Ducasse and Joel Robuchon, and most recently Mark Richardson at the Four Seasons Hotel San Francisco.
 At Le Cirque, Wurtz will unleash his exceptional talent, beginning September 2012, as Le Cirque unveils its fall menu. Guests can expect desserts that balance the traditional with the innovative as Wurtz...

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Gayot Top 40 Best Restaurants in the U.S. 2012

Le Cirque and Executive Chef Olivier Reginensi Listed!

Le Cirque Dining RoomCelebrities of every stripe have long flocked to Sirio Maccioni's legendary landmark Le Cirque. Despite relocating three times in its storied 35 years --- and finally settling in the stunning Bloomberg building --- Maccioni's ebullient hospitality is still going strong and his presence continues to charm even the most jaded New Yorkers. Executive chef Olivier Reginensi now helms the kitchen at this celebrated destination.  

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NYTimes Terms of Service Article

Sirio's Secret Tuscan language at Le Cirque is featured...

NYTimes Opinion"Ever wondered how restaurant staff members communicate with one another? Or why some diners have curious letters appended to their reservations? In the first of a new series on private languages, we offer a selection of secret codes used in the dining rooms and in the kitchens of some of New York’s finest establishments."
Read the article

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Le Cirque receives "Best of Award of Excellence" from Wine Spectator!

2012 Wine Spectator AwardWe're very proud to have received the "Best of Award of Excellence from Wine Spectator. Come in and taste our award winning selection of over 500+ wines from France, Italy and the U.S. Let our Wine Director, Paul Altuna, and Sommelier, Beata Parzych, help you choose a perfect bottle to pair with your meal. Santé!
Link to Wine Spectator

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Musical Mondays

at the Le Cirque Cafe

Muscial Mondays

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Eater's 20 Most Iconic New York Dishes

Sirio's famous Pasta Primavera is #1! A classic never goes out of style!

Le Cirque's Famous Pasta Primavera"As many food writers have noted over the past four decades, when this dish was introduced, it represented the collision of classic French and Italian cuisines. It's immensely satisfying, just like any pasta dish made with a good cream-based sauce, but the fresh vegetables take it to another level."
View article here

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Top 5 Five-Star Restaurants in New York City

Le Cirque Dining"With a festive circus atmosphere, Le Cirque offers a setting that is as enjoyable to the senses as the cuisine is to taste buds.  On the bottom floor of the Bloomberg corporate headquarters, this elegant restaurant has been a hotspot for the movers and shakers of business industries.  For an unforgettable night of tantalizing delicacies try the stone crab or foie gras terrine."

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The Film

See what happens
when you mix soufflés
with family.

A Table at Le Cirque

Stories & Recipes from New York's
Most Legendary Restaurant,
Signed cookbook by Sirio Maccioni
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