Dining out with Sheldon Landwehr Le Cirque
2
Photos by: Rob Rich Pr ized New Yor k Cafe R eopens L e C i r q u e Le Cir que, a renowned New Y ork restaurant for over three decades, was first inaugurated on Manhattan's fashionable East 65th Street, then became even more pr estigious as Le Cirque 2000 at the New Y ork Palace Hotel, and now is ensconced in an $18 million sanctuary within the newly completed Bloomber g Building, at One Beacon Court (58th Street, twixt Lexington and Third Avenue's). When visiting this elegantly appointed, smaller , albeit aggrandized rendezvous, be prepar ed to find the following things: a single main dining arena, wher e 'see-be-seeners' can engage in all the voyeurism they might desire, while absorbing the fascinating circus motif with its towering tented ceiling, plush leather chairs and banquettes finished in blue and gold striped fabric, imposing wall panels of burnished ebony, the whole dr enched in mellow lighting, a classic menu, exceptional wines, chic outfitted waiter and wait - ress ser vice and a check that can reach high altitudes. A por tion of warm lobster salad cost $39, iced Seafood T ray 'Sirio' $67 , incr edible sliced smoked Norwegian salmon accompanied by a festive platter of embellishments $24 (worth double the price). In general, starters range from $19 to $78 not includ- ing caviar choices. For $26 be sure not to eschew the singular Sweet English peas and wild mushroom -- a savor y trio composed of ether eal chilled pea soup and chanterelles, casser ole of peas ala Francaise with morels, and peas ravioli paired with almond mushr ooms. On the other hand, perhaps one might pr efer the Spring Vegetable casserole or Tuna T artar e. Such main course choices as grilled or meuniere-style whole Dover sole, r oasted chicken for two, steamed Mediterranean Branzino, orange-glaze Long Island Muscov duck, as well as prime steaks and rack of lamb, are on hand. Despite their familiar sound, these dishes take on a special glamour at Le Cirque. Distinguished pr oprietor, Sirio Maccioni himself presides over the the room as a r ule, assisted by two handsome sons Marco and Mauro A third son Mario runs their Las Vegas venue. Kitchen perfor mers by Executive Chef Pierr e Schaedelin blends seasonings and sauces with dramatic flare, adding a drift of exotic herbs with passionate abandon. The forgoing dishes ar e mer ely preliminaries. There are countless other inducements to choose. Among the selection of unassailable desserts deftly pr epar ed by Pastry Chef Regis Monges, are such Le Cirque standby's as creme brulee, old-fash - ioned floating island and a dazzlingly delicious, light, crispy , albeit calorie-laden creamy Napoleon. New signature favorites include pot au feu, waffle martini and Caribbean chocolate parfait. It should be noted that a dress code is enforced in the main dining r oom. Never theless, the code has been relaxed when feeding in the separate, stun- ningly neoteric bar -lounge dining ar ea. Here a stylish pair of jeans and a jacket ar e satisfactory. Le Cir que, 151 East 58th Street, New Y ork. Reservations: (212) 644-0202. Accepts major credit cards. Dining out with Sheldon L andwehr Black T ie International -www .blacktiemagazine.com Photo by: Rob Rich Sheldon 8/25/06 17:37 Page 2
Transcript of Dining out with Sheldon Landwehr Le Cirque
Photos by: Rob Rich
Prized New York Cafe Reopens
Le Cirque
Le Cirque, a renowned New York restaurant for over three decades, was first inaugurated on Manhattan's fashionable East 65th Street, then becameeven more prestigious as Le Cirque 2000 at the New York Palace Hotel, and now is ensconced in an $18 million sanctuary within the newly completedBloomberg Building, at One Beacon Court (58th Street, twixt Lexington and Third Avenue's). When visiting this elegantly appointed, smaller, albeitaggrandized rendezvous, be prepar ed to find the following things: a single main dining arena, where 'see-be-seeners' can engage in all the voyeurism theymight desire, while absorbing the fascinating circus motif with its towering tented ceiling, plush leather chairs and banquettes finished in blue and gold stripedfabric, imposing wall panels of burnished ebony, the whole drenched in mellow lighting, a classic menu, exceptional wines, chic outfitted waiter and wait -ress service and a check that can reach high altitudes. A portion of warm lobster salad cost $39, iced Seafood Tray 'Sirio' $67 , incredible sliced smokedNorwegian salmon accompanied by a festive platter of embellishments $24 (worth double the price). In general, starters range from $19 to $78 not includ-ing caviar choices. For $26 be sure not to eschew the singular Sweet English peas and wild mushroom -- a savory trio composed of ethereal chilled pea soupand chanterelles, casserole of peas ala Francaise with morels, and peas ravioli paired with almond mushrooms. On the other hand, perhaps one mightprefer the Spring Vegetable casserole or Tuna Tartare.
Such main course choices as grilled or meuniere-style whole Dover sole, roasted chicken for two, steamed Mediterranean Branzino, orange-glazeLong Island Muscov duck, as well as prime steaks and rack of lamb, are on hand. Despite their familiar sound, these dishes take on a special glamour at LeCirque. Distinguished proprietor, Sirio Maccioni himself presides over the the room as a rule, assisted by two handsome sons Marco and Mauro A third sonMario runs their Las Vegas venue.
Kitchen performers by Executive Chef Pierre Schaedelin blends seasonings and sauces with dramatic flare, adding a drift of exotic herbs withpassionate abandon. The forgoing dishes are mer ely preliminaries. There are countless other inducements to choose.
Among the selection of unassailable desserts deftly prepared by Pastry Chef Regis Monges, are such Le Cirque standby's as creme brulee, old-fash -ioned floating island and a dazzlingly delicious, light, crispy, albeit calorie-laden creamy Napoleon. New signature favorites include pot au feu, waffle martiniand Caribbean chocolate parfait.
It should be noted that a dress code is enforced in the main dining room. Nevertheless, the code has been relaxed when feeding in the separate, stun-ningly neoteric bar-lounge dining area. Here a stylish pair of jeans and a jacket are satisfactory.
Le Cirque, 151 East 58th Street, New York. Reservations: (212) 644-0202. Accepts major credit cards.
Dining out with Sheldon Landwehr
Black Tie International -www.blacktiemagazine.com
Photo by: Rob Rich
Sheldon 8/25/06 17:37 Page 2
Owner of Le Cirque Sirio Maccioni with Editor-in-Chief Joyce Brooks
Executive Chef Pierre SchaedelinExecutive Pastry Chef Regis Monges
Summer Cone Pot au Feu Dessert
Warm Lobster Salad
Compressé of Young Leeks
Trio of Tomato Long Island Muscovy Duck
Buon Appetito !
The magic starts here...
Sheldon 8/25/06 17:38 Page 3
