Le Cirque at Bellagio

Le Cirque at the Bellagio Resort in Las Vegas presents refined French preparations in a compact, themed interior. Located within the resort’s lakeside section, the restaurant attracts visitors planning upscale evenings that may lead into shows or late-night outings. For dinner reservations at this Las Vegas restaurant, myrsvp.com coordinates VIP table bookings, easing access for occasions like bachelor parties or anniversary dinners.

The establishment traces back to 1974, when Sirio Maccioni founded the original in New York City’s Mayfair Regent Hotel, establishing it as a hub for influential figures through innovative French-Italian dishes. Maccioni’s family oversaw expansions, including a 1997 relocation to the Palace Hotel as Le Cirque 2000, which earned a James Beard Outstanding Restaurant award. The Las Vegas branch debuted in 1998 alongside the Bellagio’s opening, licensed under Maccioni’s oversight and designed by Adam D. Tihany to echo the New York site’s playful aesthetic. It secured a Michelin star in 2008 during the guide’s brief Las Vegas coverage, alongside AAA Five Diamond and Forbes Five-Star honors that persist annually. After a 19-month pandemic closure, it reopened in October 2021 under executive chef Manuel Arrunategui, maintaining the brand’s focus on technique-driven menus. Maccioni’s death in 2020 shifted operations to his sons, who continue the legacy across outposts in Dubai and India, with the Bellagio site as the enduring U.S. flagship.

Patrons enter a 70-seat space evoking a compact pavilion, with hand-painted walls in jewel shades of rose, turquoise, and gold framing the room. Chandeliers cast light on mismatched china and banquettes, while large windows frame the Fountains of Bellagio’s sequences every 15 minutes. A recent addition, the Terrazza outdoor area, offers private setups for up to 12 overlooking the water show. Service flows from a stable team, many with over two decades on staff, handling seatings at 6 p.m. and 8 p.m. on operating days: Mondays, Thursdays through Sundays from 5 p.m. to 10 p.m., closed Tuesdays and Wednesdays. The setup encourages paced progression through courses, suiting groups tying meals to nearby entertainment like Cirque du Soleil’s “O.”

The carte relies on prix-fixe formats, with a four-course option at $225 per person and an eight-course tasting at $325, excluding supplements for items like foie gras or truffles. Both require full-table commitment and feature seasonal shifts, such as a current Ferrari-inspired pop-up drawing from Emilia-Romagna traditions. Standouts include the Maryland blue crab starter with osetra caviar and ocean water smoke at $85 as a supplement, highlighting briny notes against creamy accents. The black truffle risotto, a recurring favorite, arrives creamy with aged Parmesan and arrives around $95 extra, its earthiness balanced by subtle acidity. For mains, braised veal cheeks in red wine jus with parsnip puree provide tender depth at $145, while the signature sea bass with leeks in Pinot Noir reduction—iconic since the New York era—steams fillets atop wilted greens for $140. The Chocolate Ball dessert caps sequences at $35, a white chocolate sphere cracked tableside to reveal passion fruit sorbet and hazelnut praline. A 900-label wine list, curated by two sommeliers, starts pairings at $150 per person, emphasizing Bordeaux and Burgundy selections. Cocktails like the Cirque Martini with elderflower and prosecco run $22, while non-alcoholic infusions complement lighter courses.

This spot suits structured events, including bachelor parties, where myrsvp.com secures window views or Terrazza access for enhanced impact. The fixed menus and fountain backdrop extend stays without rushed pacing, integrating with Las Vegas restaurants’ emphasis on spectacle. At the Bellagio, it positions diners near pools for daytime shifts or clubs for evening extensions. In essence, Le Cirque upholds a lineage of precise execution and warm engagement, centered on layered flavors in a contained yet vivid frame.