Le Cirque is one of New York's most famous restaurants and even today, A-listers from the world of business and media can frequently be found at its bar. However, its most famous culinary contribution is pasta primavera—a concoction of pasta in a vegetable-and-cream sauce that became a national craze when popularized by Craig Claiborne in the 1970s. Although pastas like tortelli amatriciana stuffed with guanciale and tomato now dominate the menu, pasta primavera can still be ordered as an off-menu special.
For more information: Le Cirque
