Insuring a sense of continuity in their new location, Pierre Schaedelin masterminds Le Cirque's cuisine as Executive chef, personally overseeing every preparation whether it be a classic item on the menu for years or a special inspired by what is freshest in the market on a particular day.

And then there is Benito Sevarin, Le Cirque's ever-popular general manager, and Mario Wainer Maitre d', who adds even more continuity, with a pampering touch, at a restaurant that exists and changes for its guests.

he story is told that when Sirio Maccioni opened Le Cirque in 1974, he sent out a modest little card announcing his new restaurant. So many friends decided to drop in so he wouldn't be alone, the restaurant was filled to the rafters. Le Cirque has been that way ever since.

The fateful day was March 24, 1974. After years as a maitre d' of the popular Colony restaurant, Sirio Maccioni was ready to launch his own establishment at 58 East 65th Street. With his wife Egidiana at his side, Le Cirque was born and a world of high profile guests followed.

The secret of Le Cirque's success lies in Sirio Maccioni's unmatchable style and passion for detail. Writer Jim Villas summed it up when he wrote in Town & Country, "The man and his restaurant have come to symbolize all that is so cosmopolitan, so kinetic, so thrilling about New York. Their mystique ... endures; Le Cirque remains both a gastronomic mecca and the premier social dining room ..."

Another secret of success has been adaptability, fine-tuning the menu to meet the evolving tastes of guests. Le Cirque began life in 1974 with a classical French menu but has added Italian, American and, under the influence of Cambodian-born Chef Sottha Khunn, even exciting Asian influences over the years.