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Le Cirque 2000 - Is it worth it?

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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.

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  1. Lucky you, with a fiance who gets freebie dinners in fancy restaurants! I haven't been to Le Cirque 2000, but it recently was slapped with some fines for health code violations.

    Of course, they may have since gotten their hygiene act together, who knows...

    3 Replies
    1. re: Jim Leff
      b
      Barbara Sweeney

      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......

      1. re: Barbara Sweeney
        c
        Christy Veeder

        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!

        1. 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!!