SIRIO RISTORANTE NEW YORK
During our visit to New York, we stopped off at The Pierre, a landmark hotel dating back to 1930. In October 2012, Sirio’s, one of the best Italian restaurants in the world, opened its doors.
Chef Massimo Bebber recently took over the reins of this restaurant after running the Caravaggio. His Italian cuisine is close to the product and to tradition, with a touch of innovation and modernity. A perfect blend of flavors, fresh produce and an exceptional setting. The Sirio offers an express journey to the heart of Italy.
Here is our tasting:
INSALATA DI BARBABIETOLE: ROASTED YELLOW; RED BEETS, GOAT CHEESE, CANDIED WALNUTS, MACHE, PISCTACHIO
TARTARA DI TONNO: YELLOWFIN TUNA, MARINATED ENGLISH CUCUMBER, CRUTONS, MANGO COULIS
ZUPPA DI PORCINI: PORCINI MUSHROOMS SOUP SERVED WITH PARMASAN FOAM TRUFFLE OIL
RISOTTO GAMBERONI: SAFFRON RISOTTO SERVED WITH MAYA SHRIMP, TOMATOES CONCASSE AND SCALLION
Spigola in Padella: Mediterrenean Branzino, celery root puree, tomato, capers, oregano, garlic vinaigrette
Agnello in Crosta: Herb crusted lamb loin, Eggplant puree, swiss chard, Veal Jus
Mandarin Orange Brunoise, Blood Orange Sorbet, St. Germain Liquor, Sparkling Water
Torta al Cioccolato di Sirio: Chocolate Mousse, Apricot Caramel, Banana Cake
Torta di Ricotta: Ricotta cheese cake, Passion Fruit Merengue, Mandarin Prosecco Sauce
A collaboration between The Maccioni Group and The Pierre, a Taj Hotel, Sirio Ristorante New York opened in October 2012. Named after the famous Italian-born restaurateur Sirio Maccioni, the restaurant was designed and decorated by Adam D. Tihany. It will enhance the Maccioni Group’s portfolio of restaurants, which includes Sirio Ristorante at Aria Resort & Casino in Las Vegas, as well as Le Cirque and Circo. Sirio is no stranger to The Pierre, having opened the club restaurant La Forêt in 1972 and served as COO for two years before launching Le Cirque in 1974.
One of Manhattan’s most prominent restaurateurs, Sirio Maccioni has been a fixture in the New York restaurant scene for nearly fifty years. Over the course of his career, he has helped many chefs get their start, including Daniel Boulud and Jacques Torres. His passion and energy are undoubtedly behind the success of Le Cirque and its group.
Architect Adam D. Tihany designed the interior. For his eighth collaboration with Sirio Maccioni, he drew inspiration from an aesthetic very much in vogue in 1960s Italy, and the casual elegance that characterizes a film like Federico Fellini’s “La Dolce Vita”. Whereas the Sirio restaurant in Las Vegas is a vast place, reflecting both modern and ancient traditions, the Sirio restaurant in Le Pierre was conceived as an intimate venue, taking advantage of its urban location.
The decor, deliberately uncluttered to give an impression of space, relies on wooden furniture to provide an elegant yet warm setting. Clad in limestone, the walls are characteristic of Italian interiors. They are enhanced by beams that echo the arches visible in artist Bram Tihany’s black-and-white street photos on display in the bar. Inspired by marble floors, the carpets accentuate the sense of intimacy. Directly opposite the entrance, the magnificent bar is extended by a beautiful seafood display case, while a series of photos of the Maccioni family personalize the walls.
Sirio Ristorante New York serves its own-brand red and white wines, produced exclusively for the establishment by Rocca di Frassinello, a vineyard in Maremma, Tuscany. The Sirio Ristorante New York wine list features around 250 international references, selected by Marco Maccioni. The bar, which seats 14 at the counter, offers a menu of classic Italian cocktails, as well as dishes from the Crudo bar and a few specialties.
Sirio Ristorante New York at The Pierre, A Taj Hotel, New York is located at 795 Fifth Avenue, on the corner with 61st Street.
Information and reservations:
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