New York, NY (September 10, 2012) - In October 2012, The Maccioni Group and The Pierre, A Taj Hotel, New York will open Sirio Ristorante New York. The restaurant, named after legendary restaurateur Sirio Maccioni and designed by Adam D. Tihany, will be the sister restaurant to Sirio Ristorante at the Aria Resort & Casino in Las Vegas, and part of the Maccioni Group of restaurants that includes Le Cirque and Circo. Sirio is no stranger to The Pierre, A Taj Hotel, as the hotel is where he opened La ForÍt lounge, restaurant and nightclub in 1972 and directed their operations for two years, just prior to opening Le Cirque in 1974.
One of Manhattan's most beloved restaurateurs, Sirio Maccioni has been an integral figure in New York hospitality for nearly half a century. Along the way, he has helped launch the careers of many illustrious chefs including Daniel Boulud and Jacques Torres. Sirio's boundless passion and energy for life has been the driving force behind the success of Le Cirque and his family's ever-expanding global restaurant group.
"Sirio Ristorante is my chance to offer diners an opportunity to experience the cuisine that my family and I enjoy while dining out throughout Italy," said Sirio Maccioni. "I'm looking forward to returning to The Pierre and sharing this part of my heritage with New Yorkers and visitors alike."
Executive Chef Filippo Gozzoli, formerly of the five-star luxury hotel Park Hyatt Milan and two-starred Michelin restaurant Arquade at Hotel Villa del Quar in Verona, Italy, will oversee the kitchen at Sirio Ristorante New York. Italian-born Gozzoli has over 20 years of experience working in some of the world's top kitchens in London, Rome, Florence, and Milan. In 2007, he received the "Best Emerging Young Chef" award from Italy's premier business newspaper, "Il Sole 24 Ore." Chef Gozzoli's menu will feature contemporary and seasonal Italian cuisine. Signature dishes will include Risotto alla Pizzaiola (Risotto made with five different Tomato Varietals topped with fresh Burrata and Pantelleria Capers); Stinco di Agnello Glassato Spugnole e Carciofi (Glazed Shank of Colorado Lamb with Morels and Artichokes); Cacciucco alla Livornese (Seafood Stew from Livorno); and Spaghetto Grezzo alla Carbonara di Mare (Spaghetti Carbonara with Seafood). An array of signature Italian desserts including Quadrato di Cioccolato e Nocciole Piemontesi (Chocolate Hazelnut Crunch Mousse with Salted Hazelnuts, Coconut Sorbet and Candied Lemon) and Ravioli Dolci (Orange and Saffron Ravioli with White Chocolate Mousse accompanied by Fresh Banana and Mandarin Orange Sorbet), will offer the perfect finish to any meal at Sirio Ristorante New York.
"We are looking forward to welcoming Sirio Maccioni back to The Pierre, A Taj Hotel with the opening of Sirio Ristorante New York," said General Manager Heiko Kuenstle of The Pierre, A Taj Hotel. "It is an honor to be able to partner with Sirio Maccioni and his family on this project. They are the perfect addition to this legendary hotel and the neighborhood."
The restaurant, created by leading hospitality designer Adam D. Tihany, is his eighth collaboration with Sirio Maccioni.† Inspired by the high style aesthetic of 1960's Italy, the restaurant recalls the classic Italian ristorante and casual elegance of Federico Fellini's "La Dolce Vita." While Sirio at The Aria in Las Vegas borrows from modern and old world traditions on a grand scale, Sirio at The Pierre, A Taj Hotel was designed as a more intimate space, befitting its sophisticated urban setting.
Inside the restaurant, the light aesthetic serves to open up the space and refined, wood furnishings provide a polished yet inviting upscale setting.† The streamlined wall design evokes limestone facades characteristic of Italian interiors and an archway of wood frames enhances the walls while paying tribute to the classical arcades featured in the bespoke black-and-white photos of Italian streetscapes by artist Bram Tihany hanging below. Carpeting inspired by a classic marble floor design also conveys the restaurant's trademark intimacy. Guests entering the space will encounter an elegant, finely-curated bar at the front, complete with a vibrant seafood display. A photo gallery of the Maccioni family and Sirio amongst the sophisticated and colorful company he has kept throughout his enviable career can be found opposite the bar.
Unique to Sirio Ristorante New York, Sirio Maccioni will offer his own private label wines - Sirio (red) & Sirio (white) both produced exclusively for the restaurant by Rocca di Frassinello, located within the Maremma area of Tuscany. Sirio (white) is made from 100% Vermentino grapes while Sirio (red) is a blend made from 45% Merlot, 40% Cabernet Sauvignon and 15% Sangioveto grapes. The wine list at Sirio Ristorante New York will consist of approximately 250 selections of Italian, American and other worldly wines and Marco Maccioni will oversee their expansive wine program.
The striking 14-seat bar will feature a selection of classic Italian cocktails and Crudo bar. Guests dining at the bar will also be able to order from an exclusive bar menu of Italian specialties.
Sirio Ristorante New York at The Pierre, A Taj Hotel, New York is located at 795 Fifth Avenue at 61st Street. The restaurant will be open Monday - Saturday for breakfast 7:00am to 10:30am, lunch 12:00pm to 3:00pm, and dinner 5:30pm to 11:30pm. Sunday will be open for breakfast 7:00am to 10:30am, Sunday Brunch 11:30am to 4:00pm, and dinner 5:30pm to 11:30pm. The bar will be open from 12:00pm to 12:00am (bar menu available 3:00pm to 11:30pm) Monday - Sunday and Crudo bar will be available from 5:30pm to 12:00am Tuesday - Saturday.
For reservations and/or more information, please call 212.940.8195 or visit