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May 26 , 2013 . New York , New York
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Circo NYC
New York , New York
Four-Course Tuscan Tasting Dinner with Wine. Four Options Available.
Fine Italian wines accompany dinner for 2, 4, or 10, with dishes such as spring-pea tortelli, rabbit with artichokes, and octopus salad
Purchase
No Longer Available

Details ↓

Four-Course Tuscan Tasting Dinner with Wine. Four Options Available.

THE FINE PRINT

  • Expires Jul 24, 2013
  • Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Reservation required. Dine-in only. Tax and gratuity not included.
  • See the rules that apply to all deals.
Purchase
No Longer Available

Playfulness is in the air at Circo NYC. Sculpted in metal, swooping monkeys, a band of clowns, and a majestic lion lean from the big-top ceiling. The sense of spirited theatricality swings all the way into the kitchen: its open design showcases chefs at work hand-cutting housemade pastas, taming the grill’s roaring flames, and chopping fresh herbs. Today’s Reserve selection invites you to sit back and taste the show with a choice of the following options:

  • $125 for a four-course tasting dinner for two people and one bottle of Marchesi Antinori Guado al Tasso Vermentino Bolgheri 2011
  • $250 for a four-course tasting dinner for two people and one 0.75-liter bottle of Marchesi Antinori Tignanello Sangiovese 2009
  • $475 for a four-course tasting dinner for four people and one 0.75-liter bottle of Rocca di Frassinello Baffonero 2009
  • $675 for a four-course tasting dinner for 10 people and one 1.5-liter magnum bottle of Il Pareto Nozzole 2004

For each person, dinner includes a choice of one appetizer, one pasta or risotto dish, one entree, and one dessert from the spring tasting menu.

Circo NYC’s founders, Mario, Marco, and Mauro Maccioni, have one obvious role model in the restaurant business: their father, Sirio, an Italian immigrant who established landmark restaurant Le Cirque in 1974. But their creation also pays tribute to matriarch Egidiana, whose Tuscan recipes form the backbone of a menu characterized by dishes so authentically traditional that they may surprise American palates.

For example, the Reserve experience’s third course offers a choice not between, say, veal and chicken, but between rabbit and chestnut-honeyed shrimp flambéed in brandy. Both come with accents of artichokes, one of many bright flavors that help the spring tasting menu live up to its season. Fresh spring peas and mint mix with the little rings of a plate of tortelli, and sun-dried-tomato basil pesto seasons grilled Mediterranean octopus. Desserts, on the other hand, aim for complex decadence, showcasing milk-chocolate mousse and dry meringue in the zuccotto al cioccolato, and café-latte gelato with toasted pine nuts in the torta della nonna.

Diners lick their lips in a space that Gayot praised for its “animated air of professionalism and youthful elegance,” adorned with vintage circus posters, harlequin banners, and striped wainscoting. During temperate months, diners can take in the real-time theatrics of New York City’s streets with the outdoor terrazza’s open design, proximity to 55th Street, and complimentary opera glasses.

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Circo NYC

http://www.circonyc.com
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    (212) 265-3636
    120 West 55th Street
    New York, New York 10019
    Get Directions

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