For New Yorkers who explore the world through cuisine, September signals something special: truffle season. But where to find them? And how to make sure you’re getting good bang for your buck? One high-end Manhattan restaurant stands out from the pack.
Sirio, located on the ground floor of The Pierre, a Taj Hotel opposite Central Park, offers contemporary Italian fare inside a jewel box space that glows with soft rose and silver hues. And each September, in-the-know diners beeline here for the season’s first truffles, which Chef Massimo Bebber manages to procure ahead of his fellow NYC restaurateurs.
Thanks to Chef Bebber’s deep ties with farms in his native northern Italy, he receives the prized fungus direct. Starting in early September, black truffles (scorzone nero e pregiato) sourced from Toscana, Umbria and Marche appear on his menu, alongside pasta, mixed in with risotto, and sprinkled on seared scallops. The shipments come twice a week (Tuesdays and Fridays), ensuring maximum freshness.
“Sometimes I come up with specials and add truffles just to complete the flavor,” he explains. “The price changes according to the market. If the season is good, the price drops.”
Show up on Tuesdays to pair your feast with live jazz, which the restaurant offers free of charge. Pre-theater dinner menus are also available (three courses for $38) nightly between 5:30pm and 7pm.