Le Cirque 2000 - Is it worth it?
My fiance was given a gift certificate to Le Cirque2000 by her company. She has the option of getting the cash value instead. SO my question to all of you is, "Does it live up to the hype?"
We have no desire to be treated as a second class citizen by Sirio. But if the food is half as good as Ruth Reichl said in her recent review, than we would be willing to put up with a little attitude.
Any advice would be greatly appreciated.
re: Jim Leff
Had a very disappointing dinner there in October - my date sent back a very badly prepared rabbit (overcooked - waiter later said it was a holdover from the prior day). My venison was adequate, not spectacular. If you want a scene (it truly is a circus), great. If it's the food you're going for, well......
re: Barbara Sweeney
You might want to check out David Rosengarten's review
in the February issue of Gourmet. He discusses every-thing
extensively, particularly the menu. Knowing what to
order seems to be half the battle, and according to
D.R., you'll still (probably) get treated nicely even
if you don't know anybody. Bonne chance!
re: Christy Veeder
I wonder if anyone caught the piece in todays
NYTimes about Le Cirque bringing over a chef from
Italy to serve authentic polenta? I spent my
junior year at the University of Bologna and used
to go up to villages in the winter to eat polenta
communally - on wooden boards. You would simply
eat the part in front of you. It seems odd that
the poor chef, who knew this way from childhood,
would have to allow his polenta to be poured onto
tablecloths! Italians are so careful and artful
about preparing and serving food that the idea of
wrecking those linens must have been really
repugnant to him. Then it seems that they figured
out that wood was needed. Also, although my
Italian is rusty, they used 'spianatora' which is
dialect (like "arugala" instead of "rucola")
instead of 'spianatoia'.
Quite a weird piece for the Times!!