AMERICA’S TOP-RATED

RESTAURANTS & CHEFS 2008
These restaurants were selected by John Mariani as America’s Top 20 Restaurants 2008
(not in order of preference). The content of this overview was written by the editorial
staff of the Chefs In America Awards Foundation.

 LE CIRQUE

SAMPLE MENU   Tasting Menu Samples   Kumamoto Oyster – champagne essence, seaweed-watercress salad   Rabbit Foie Gras and  Bacon Terrine- granny smith gelée and tempura squash     Menu Highlights   Paupiette of Black Cod- Wrapped in crispy potatoes on a bed of braised leeks, Rocca di Frassinello wine sauce   American Red Snapper- roasted grape salad, celery scented yogurt and tandoori   Diver Sea Scallops- shiitake, foie gras carpaccio, hot and sour broth   Lobster Poached in Coconut Milk- cauliflower, black trompette mushrooms, pickled cherry tomatoes   Venison- Chestnut-caraway cake, pear, and Stilton

Sirio Maccioni once again welcomes friends and guests at his renowned Le Cirque at its new home within the prestigious One Beacon Court (151 East 58th Street). Under the leadership of
the Maccioni family including wife Egidiana, sons Mario, Marco, and Mauro, the legendary restaurant entertains and attends to patrons with its hallmark service, exciting atmosphere, and excellent cuisine as it has done for over thirty celebrated years.

CHEF CRAIG HOPSON
In January 2009, Craig Hopson joined
Le Cirque as Executive Chef.  Classically trained in the kitchens of Paris, Geneva
and his homeland of Australia, the former
Chef de Cuisine of New York restaurants Artisanal and Picholine was most recently Executive Chef of One if by Land, Two if by Sea. Originally from Perth, Australia, Hopson gained his culinary skills in the prestigious kitchens of Restaurant Troisgros, Restaurant Guy Savoy and Lucas Carton. At Lucas Carton, Hopson met his mentor, the legendary Alain Senderens, who taught him the techniques of nouvelle cuisine.

At Le Cirque, Hopson continues to uphold the legendary restaurant’s classical culinary style while adding his own modern perspective. By incorporating global flavors and techniques, he creates dishes that are both approachable and refined.  His culinary philosophy is simple: provide guests with what they want, while adding a personal touch and memorable elements to each dish.