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  • 1. for sweet (and free) restaurant deals.
  • 2. When you dig a spot, grab a free passcode.
  • 3. Tell the restaurant your passcode.
  • 1. for sweet (and free) restaurant deals.
  • 2. When you dig a spot, grab a free passcode.
  • 3. Tell the restaurant your passcode.

Quit hibernating and go try the new spring menu at Sirio

By Erik Mathes


30% off Sirio Ristorante

Upper East Side
The Special
30% off
Special expires for VIP members at close of business day on: June 26, 2015   upgrade to VIP today!
Special expires at close of business day on: May 26, 2015
Available For: 1 day, 19 hours
Available for breakfast Mon-Sun (7-10:30am); available for lunch Mon-Fri (noon-3pm); available for dinner Mon-Sun (5:30-10:30pm); available for Brunch Sat (noon-3pm), and Sun (11:30am-4pm); please note: not valid April 5 or May 10; valid for parties of 1-4 only; minimum purchase of two appetizers per person or one entree per person; valid on dine-in only; not valid in bar area during Happy Hour; not valid on happy hour specials or with any other discounts and promotions; reservations highly recommended; subscribers must get Passcode to access special.

Upper East Side

795 Fifth Ave., New York   map
Sirio Ristorante

Photo credit: Adeline Ramos

Food-obsessed New Yorkers know that spring becomes official not when the third week of March arrives on the calendar, but when ingredients like fava beans, artichokes, and asparagus start appearing on menus like the one you’ll find at Sirio. This Fellini-esque Fifth Avenue ristorante across from Central Park looks like the kind of place where Tony Soprano would have held important business meetings, had he developed a penchant for Italian cuisine not slathered in mozzarella and marinara. The interior exudes old-school class—it is at The Pierre, after all, an NYC institution since opening in 1930—while Chef Massimo Bebber interprets Italian in a modern and fresh way, switching up his menu four times a year to stay on top of what’s in season and growing locally.

For spring, he’s unleashed a bounty of new, highly refined dishes that feature handmade pastas, proteins both familiar and interesting—monkfish, octopus, sweetbreads and speck, to name a few—a touch of molecular gastronomy, and a few worth-the-risk combinations that are sure to convince your palate that winter is gone for good. Think sliced raw tuna, lemon puree, anchovy “caviar,” and mayonnaise tuiles getting a bath of hot veal consomme at your table. It’s food that’s fun to look at, and even better to eat.
Sirio Ristorante

Photo credit: Adeline Ramos

Venice Merchant

Find yourself daydreaming of getting all your food right on the farm or off the fishing boat, but can’t think of a way to actually make it happen? Let Venice Merchant make your dreams a reality. Giles and Laura Donovan source seasonal produce, grass-fed meats, and more from local farms and ranches, bringing the haul right to your door at a price that will wake you up. Just choose the size of your crate, and whether you want weekly or bimonthly delivery, and get ready to experience farm-fresh food without leaving home. One recent crate included apples, oranges, fingerling potatoes, parsnips, garlic, dill, salad greens, grass-fed burger meat, and Tutti Frutti Farms pomodoro sauce, crafted with heirloom tomatoes. What’s more, the Donovans let you know the produce and recipes a week in advance, so you can make substitutions and supplement with options like pasture-raised eggs and chicken, line-caught salmon, McClelland’s organic butter, or a fresh-baked sourdough boule. We were able to add fresh goat cheese, California-grown buckwheat pasta, and IPAs from Eagle Rock Brewing. Yup, that's right—Venice Merchant even has a wine and beer license. To sign up, just plunk down a one-time $20 fee. Small crates—enough for an individual or a couple—run $29.99 each including delivery, while the regular crate adds five items to feed three to four, for just $44.99. Raid the farm at the touch of a button.

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Forget pasta fagioli and chicken parm; Bebber is on a whole other level, borrowing ingredients from all over the world. His green asparagus soup, with goat cheese and espelette pepper powder, is the perfect welcome to the season, and his pollo del diavolo, with spicy roasted Bell and Evans chicken breast, browned broccoflower, red and yellow bell pepper agrodolce, and romesco sauce, absolutely kills it—without drowning you in melted cheese. Bebber’s pièce de résistance is the insalata del contadino—a rainbow of incredibly fresh local vegetables, roasted and served with a dollop of peppery, house-made ricotta, a drizzle of truffle honey, chopped, toasted hazelnuts, and a bright fuchsia puree of beets.

The humble chef is quick to peg his culinary inspiration to his father, a man he says “did everything with cooking except become an official chef,” and his older brother, who is also a chef back home in Italy. Each passing course at Sirio will have your admiration for his family’s gifts matched only by your appreciations for the arrival of spring.

menu musts

Insalata del contadino
Pollo del diavolo
Gnocchi di ricotta
Riso al latte (rice pudding)
view full menu here


Breakfast: Mon–Fri 7 AM–10:30 AM; Sat–Sun 7 AM–10:30 AM
Lunch: Mon–Fri noon–3 PM
Dinner: Mon–Fri 5:30 PM–10:30 PM; Sat–Sun 5:30 PM–10:30 PM
Brunch: Sat noon–3 PM; Sun 11:30–4 PM

price range

$24 (gnocchi di ricotta) to $58 (grass-fed veal chop)