Five years after 30 Rock’s iconic 65th floor restaurant closed in 2009 after 75 years of service, the Rainbow Room reopens its doors in October 5 after a careful restoration by Gabellini Sheppard Associates and executive architect Montroy Andersen DeMarco.
Executive chef Jonathan Wright, most recently the director of kitchens for Raffles Plaza Fairmont and Swissotel Singapore, will offer contemporary and classic American cuisine including Oysters Rockefeller (Island Creek Oysters complemented by a bacon sabayon) and Herb Roasted Pennsylvania Lamb (served with braised lamb tortellini, young lettuce hearts, Latham Farms turnips).
For Sunday brunch, Rainbow Room will transform into “an expansive culinary stage” composed of several stations run by chefs with a cuisine specialty, including an extensive raw bar, Asian specialties including Char Siew Barbecue Pork, and “a child-friendly, kid height brunch buffet.”
Adjacent to Rainbow Room, cocktail lounge SixtyFive will serve cocktails five nights a week, including 1915 Gin & Tonic (made with Dorothy Parker Gin, Lemon, Angostura biters and Johnnie Ryan Tonic) and Room With A View (made with Rittenhouse Rye, Green Chartreuse and Angostura Bitters).
Rainbow Room will be open Monday evenings for dinner and weekly rotating entertainment beginning at 5:30 p.m. Brunch will be served Sundays from 11:00 a.m. until 3:00 p.m. Rainbow Room will be open Tuesday through Saturday for private events. SixtyFive is open to the public Monday through Friday from 5:00 p.m. until midnight.
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Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.