Now in its third home in Midtown, this nationally acclaimed restaurant was first established by Sirio Maccioni in 1974. Designed by Adam Tihany, the dining room subtly evokes the restaurant’s circus theme with a huge “big top” light fixture and a collection of porcelain monkeys. The space also features a 27-foot wine tower with more than 2,000 bottles from around the world. The contemporary French menu offers classics such as Dover sole meuniére as well as more modern dishes like foie gras ravioli. Jackets are required in the main dining room, although not in the more casual café area.
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From the From the May 2008 Food & Wine Go List
Famed three-star chef Guy Savoy hired architect Jean-Michel Wilmotte to overhaul the look of this nouvelle cuisine icon just off the Champs-Elysées. Now, severe black walls and chairs contrast with the red abstract paintings. The menu has also been updated: Gilles Chesneau, who worked at Savoy's eponymous restaurant, prepares modern French dishes such as gingery carrot soup with langoustines.
We loved: Duck and foie gras terrine with quince confit and waffles.
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