Cuisineist Editors dine with Sirio Maccioni at Risrorante Sirio in Las Vegas .
Long one of Manhattan’s most celebrated restaurateurs, Sirio Maccioni has wined and dined high society in New York for nearly half a century. In March of 1974, Maccioni opened Le Cirque in the Mayfair hotel. Le Cirque was the first privately owned hotel restaurant in the city and quickly became the hub of café society in New York.
- Sirio Maccioni
In 1998 he opened Circo and Le Cirque in Las Vegas’Bellagio Hotel.Then In 2009 Maccioni along with his sons opened their third Las Vegas restaurant, Sirio Ristorante at the Aria Resort and Casino here in Las Vegas.
No stranger to accolades , Maccioni has received numerous honors and accolades including the coveted James Beard “Restaurant of the Year” award, the Impresario dell’ Anno (Entrepreneur of the Year) award at Affreschi Toscani, a festival in Tuscany and being selected Father of the Year in 2002 by the National Father’s Day Committee.
We have received many invitations to dine in our years as journalist from tops in their fields, when we were asked by Sirio Maccioni to join him at Sirio Ristorate ,humbled b y the prospect we accepted . Walking into a very busy Sirio Ristortate were were greeted by the always pleasant General Manager Carlo Cannuscio and his staff.
A few feet away, sitting in a chair poised like a king on his throne ,there he was ,the man ,the legend, Sirio Maccioni waiting with a smile and an outstretched hand of greeting . Sitting at the Chef’s table overlooking the pristine kitchen “a buzz “with activity we began a culinary expedition of epic proportions.
After opening a lovely bottle of GAJA we began with our appetizer , Carpaccio Di Manzo .This traditional tasty dish of beef carpaccio ,lemon oil dressing ,fried capers and a shaving of parmesan cheese was the perfect way to start. The suggested Vermintino , Rocca Di Frasselino , Sirio, Tuscany 2011 was a nice touch , picking up on the richness of the dish.
- , Carpaccio Di Manzo . Beef carpaccio ,lemon oil dressing ,fried capers and a shaving of parmesan cheese
Seeing a antipasto and squash soup we just had to indulge as we listened intently to Siro recount his culinary pedigree from hotel training programs in Paris and Hamburg , apprenticeships in Montecatini and Paris and a variety of positions at hotels and restaurants in Italy, France, and Germany.
A bottle of Rosso , Rocca Di Frassinello , Sirio, Tuscany 2009 signaled the beginning of yet another delight from the kitchen. Of course, being at Sirio, our treat of Pici Toscani Al Ragu, Di Carni was a must. This mouthwatering hand rolled spaghetti with three meats ragu was a gastronomic delight.
- of Pici Toscani Al Ragu, Di Carni .Hand rolled spaghetti with three meats ragu
Sirio kept us entertained with his one-of-a-kind sense of humor as Carre’ D ‘ Agnello arrived at our table. A succulent Roasted Rack of Lamb with creamy potato fennel gratin and garden vegetables was a perfect example of why Sirio and his world class restaurants have been at the top of their game for decades.The exemplary Chianti Classico, Castellare , Tuscany , 2011 married with the layers of flavors of the dish that will soon not be forgotten.
- Carre’ D ‘ Agnello Roasted Rack of Lamb with creamy potato fennel gratin and garden vegetables
Gastronomically satisfied by signature dishes, classic wines and a renowned host, we settled back a little as Sirio engaged us in a lively conversation.
When asked about retiring, he smiled, leaned back in his chair and said “Me, retire? I am too busy to retire”, we could not have been happier to hear that. Sirio has always been “hands on “and has no plans to stop. He still has fiery passion even after all these years.
- Panna Cotta Tricolore
Our experience would not be complete without a Panna Cotta Tricolore and house made Berry Cello 2013.Enjoying a cappuccino as Sirio singed his namesake book “Sirio Maccioni” made the evening one we will remember for a very long time.
