Staff handmake creamy scoops of gelato in traditional and unique flavors
- $9.95 for two large gelato ($16 value)
Beneath a canopy of red and white fabric, monkeys cross a trapeze, giraffes play instruments, and diners indulge in fine Italian cuisine. Circo takes its name seriously—which is to say, playfully. It was founded by Sirio Maccioni, who founded culinary landmark Le Cirque, and his wife Egidiana, who carried on the family tradition of Italian cooking.
The menu focuses on handmade pastas, pizzas, and secondi of seafood, veal, and chicken, brimming with ingredients and flavors that, though decidedly Italian, won’t be found in your average neighborhood red-sauce joint. Award-winning executive chef, Alfio Longo, creations include: Pyramidal pumpkin agnolotti basks in a brown-butter and amaretto crumble, chestnut pappardelle entwines with muscovy-duck ragu, celery root, and hen-of-the-woods mushrooms, and smoked salmon and capers dot the creamy base of a white pizza. For added drama, there are platters of red snapper and turbot prepared tableside for two. Filled Tuscan donuts and cannoli with blood-orange sorbet end meals on a note sweeter than a barbershop quartet’s rendition of “That’s Amore.”