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Restaurant review: Sirio Ristorante - Upper East Side, Manhattan

Crudo Di Tonno Restaurant Review: Sirio Ristorante
Crudo Di Tonno Restaurant Review: Sirio Ristorante
Credit: Peshean Zhang

Sirio Ristorante
795 5th Ave, New York, NY 10065

Squid Ink Gargnaelli from Sirio Ristorante
Credit: Peshean Zhang

HOURS: Open daily; Lunch: Mon to Fri – 12pm to 3pm

Dinner: Mon to Sun – 5:30pm to 10:30pm

SERVICE: Impeccable, unequal hospitality from the Maccioni family still present

ATMOSPHERE: Luxurious, intimate, sleek interior

RECOMMENDED: Melanzane, Tagliatelle

MUST ORDER: Crudo Di Tonno, Polipo, Crudo Beef Carpaccio, Garganelli

PRICES: Appetizers - $16 to $25; Entrees - $24 to $28

Espresso Lunch Prix Fixe Available - $26 for 2 entrée courses

New York City Restaurant Week Menu Available; 3 course lunch $25 & 3 course dinner $38

EXECUTIVE CHEF: Massimo Bebber

CHEF DE CUISINE: Jeffrey Michner

One of America’s most preeminent restaurateurs, Sirio Maccioni along with his sons Mauro, Marco and Mario returns to the iconic The Pierre, A Taj Hotel with Sirio Ristorante. Sirio opened in late 2012 features a sleek, luxurious mahogany patterned décor designed by the same interior designer of Le Cirque and Circo, Adam Tihany.

Start with an order of Sirio's first rate selection of appetizers. The well balanced Crudo Beef Carpaccio appetizer is thinly sliced, garnished with Piave Cheese, Mezza Arugula and Truffle Oil on top. Far from your typical Italian appetizer, the Crudo Di Tonno peaks a remarkable list of appetizer choices being offered at Sirio. Freshly sliced yellowfin tuna, sea urchin uni is complemented by a avocado, lemon & caper marmalade.

Just as impressive however are the traditional pasta dishes in particular the Gargnaelli and Tagliatelle. The Gargnaelli is presented and highlighted by the dark color of the squid ink with the light contrast in colors from bacon breadcrumbs. This beautiful jumbo crab meat seafood dish is well-seasoned with a luscious and rich lobster sauce with tomato concasse. The hearty Tagliatelle is well balanced with a homemade spinach pasta embodied with tender bites of lamb ragu and gaeta olives.

Article & Photos by: Carla Agnite and Peshean Zhang

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