Le Cirque @ NY Restaurant Week

One of the most unique restaurant participating in New York Restaurant Week is Le Cirque. Known and revered as one of the most upscale and luxurious restaurants over the past three decades, Le Cirque is easily one of the most iconic restaurants in New York today. While the Restaurant Week menu did not integrate any of the restaurant’s famous dishes, such as the Lobster Salad Le Cirque, Trio de Luxe, Flounder Le Cirque or Paupiette of Black Cod, it nevertheless offered many palatable dishes.

Appetizer: Slow Cooked Egg

Verdict:  The Slow Cooked Egg was served with Contechino, Black Trumpet, Pearl Onion and Brioche.  I went with the Slow Cooked Egg because unlike certain dishes, the Slow Cooked Egg is the type of specialty dish that can only be served by certain restaurants due to its truly challenging cooking style. Although the appetizer was light, it was certainly a treat as it was extremely rich and full of flavor. The texture was akin to an eggs benedict dish, just fancier and a bit more exquisite. In addition, the presentation was stellar.

Entree: Merlu demi-sel

Verdict: I went with the Merlu demi-sel for my entree. Merlu, which is also known as hake, is a swift, carnivorous fish that is popular in most Spanish speaking countries (Uruguay, Argentina and Spain). The dish was served olive oil crushed potatoes, assorted vegetables and a grenobloise sauce. Overall, the fish offered an interesting contrast as it was both light and rich in flavor. In addition, the olive oil crushed potatoes were excellent. In the end, the Merlu was the crowning dish of the meal.

Dessert: Creme Brulee “Le Cirque”

Verdict: The Creme Brulee “Le Cirque” is among a plethora of iconic desserts served by the landmark restaurant. The dessert offered a perfect combination of rich custard filling juxtaposed to the hard caramel layer on top. Overall, the succulent dessert was a success. In addition, I was pleased that the signature dessert was featured on the Restaurant Week Menu.

Overall:

In the end, Le Cirque’s Restaurant Week Lunch Prix Fixe was not only one of the most exquisite, but also one of the most rewarding values I had ever relished. For $24.07, I was able to enjoy two superlative entree’s and one signature dessert in one of the most upscale restaurants in the city. Although the meal was certainly rich and the setting was nothing short of stuffy and formal, it was probably the best meal overall of New York Restaurant Week.

Le Cirque

151 East 58th Street,

New York, NY, 10022

P: + 1 (212) 644-0202

Le Cirque @ Slow Cooked Egg

While there are many restaurants in New York City that have earned high esteem over the years, one could argue that no venue has amassed the degree of reverence as Le Cirque. Known for serving some of the finest and most lavish food in the greatest city in the world, Le Cirque’s history can be traced back several decades to the 1970’s. Originally located in the Mayfair Hotel, Le Cirque quickly became a New York landmark behind chef and proprietor, Sirio Maccioni. Although the NYC landmark ha moved to its third different location (it moved to the New York Palace Hotel in 1997 under the name Le Cirque 2000 and has since moved to its current location at 1 Beacon Court in the posh Bloomberg building.) Le Cirque is famous for several iconic dishes including the Lobster Salad Le Cirque –Est. 1978- ($49), Trio De Luxe (Smoked Salmon, Foie Gras, Caviar) – Est. 1990- ($38), Flounder Le Cirque – Est. 1974- $36 and Poussin “Under a Brick– Est. 1976- $35 among others.

Although it is not considered among Le Cirque’s iconic signature dishes, I went with the Slow Cooked Egg. The Slow Cooked Egg was served with Contechino, Black Trumpet, Pearl Onion and Brioche.  I went with the Slow Cooked Egg because unlike certain dishes, the Slow Cooked Egg is the type of specialty dish that can only be served by certain restaurants due to its truly challenging cooking style. Although the appetizer was light, it was certainly a treat as it was extremely rich and full of flavor. The texture was akin to an eggs benedict dish, just fancier and a bit more exquisite. In addition, the presentation was stellar.

Le Cirque

151 East 58th Street,

New York, NY, 10022

P: + 1 (212) 644-0202

Video: New York Taste Event 2013

On Monday November 11th, New York Magazines Hosted its 15th Annual New York Taste Event featuring 40 of the city’s most recognized Chefs and Mixologists. Chef’s including Jonathan Benno, Paul Liebrandt, Joe NG, Dominique Ansel, Francois Payard and Richard Kuo among others were featured in the event.

Dinner and Drinks with Pearl and Ash’s Richard Kuo