Cirrus sits inside a private members’ club, but to stop there would be to miss the point. Cirrus is located within PVT, a private club conceived around dining, culture, and community. What draws people back is not exclusivity for its own sake, but the sense that this is a restaurant built around how people actually want to dine now: generously, and with a clear respect for craft and conviviality. “Guests can enjoy Cirrus in a way where, if they want to enjoy a dish solo, or prefer to order small plates or food for sharing, they can,” says Chef Patrick Ambrosio, one of PVT’s executive chefs. The restaurant’s dining program is decidedly chef-led. Helmed by Ambrosio, who was formerly Chef Miko Calo’s sous chef and who worked under Joel Robuchon, and Chef Robby Goco, known for his restaurants Elaia, Cyma, and Souv! by Cyma, Cirrus offers Goco’s and Ambrosio’s points-of-view,..
