Le Cirque

    Over the years, Sirio Maccioni, who opened Le Cirque in 1974, has always allowed his young chefs—among them Daniel Boulud, David Bouley, and pastry master Jacques Torres—to modernize haute cuisine in ways that satisfied both the old guard and the new elite. With current protege Craig Hopson on board, the tradition continues.

    Specialties: Flounder Le Cirque; osso buco; pasta primavera; butterless and creamless pea soup; terrine of foie gras, rabbit, and bacon served with tempura-fried squash & Granny Smith apple gelée.

    Photo by Daniel Krieger for the New York Times
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