Circo offers upscale Italian fare built upon a foundation of signature Tuscan recipes from the kitchen of Maccioni matriarch Egidiana and prepared by Executive Chef Michael Galata. The menu is served in a lively, sophisticated setting reminiscent of the old-style European circus tents which… inspired the restaurant's name.
"When we opened Circo in 1996, our business plan was simple, Dad's Hospitality, Mom's Food, run by the sons."
Bright blue circus rings suspended with gold stars, sculptures of monkeys swinging near overhead, playful clowns dancing above the open kitchen and a ceiling hung with tapestries & trapezes all reinforce the vibrant circus theme. Continued