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Rainbow Room |
| The Rainbow Room | |
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 The Rainbow Room in December 2004
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| Restaurant Information | |
| Established | 1934 |
| Street address | 30 Rockefeller Plaza, 65th Floor |
| City | New York City |
| State | New York |
| Zip | 10112 |
| Country | United States |
| Website | www.rainbowroom.com |
The Rainbow Room is an upscale restaurant and nightclub on the sixty-fifth floor of the GE Building in Rockefeller Center, Midtown Manhattan, New York City.
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The food is loosely northern Italian, and there are cocktails, wines, liqueurs, cognacs, and other drinks available.
The Rainbow Room features a revolving dance floor, a live big band orchestra, and what is generally considered an impressive view of the New York City skyline.
Private events are hosted in several banquet rooms, and, for special events and holidays. elaborate celebrations are organized. On New Year's Eve, for example, the caviar, truffles, champagne, and mixed drinks are included with the price of admission, for dinner through to breakfast at sunrise. However, it is still expensive; for example, admission to the 2007 New Year's Eve party was $1600.00 per person.
On the same floor of the GE building is The Rainbow Grill, a separate, somewhat less expensive restaurant with an à la carte menu and that has its own celebrations for main holidays.
The Rainbow Room first opened on October 3, 1934, and was originally conceived as a formal supper club, where the elite and influential of New York could gather to socialize over cocktails, dine on fine cuisine, and dance to the strains of legendary big bands on a revolving floor.
In 1974, David Rockefeller, the son of John D. Rockefeller, commissioned a $25 million restoration and expansion of the Rainbow Room led by Joe Baum and Arthur Emil.
In 1998, the Rockefeller family passed operations of the facilities of the restaurant over to the Italian Cipriani family, founders of the renowned Harry's Bar in Venice, as well as several other restaurants in New York City.
In 2008, the Cipriani company filed a brief with the City of New York, requesting that the Rainbow Room be designated a historic landmark.
In his memoir, Kitchen Confidential, chef Anthony Bourdain wrote an entire chapter ("I Make My Bones") about his year and a half in the kitchen staff of the Rainbow Room, describing in detail - both good and bad - the working conditions in an extremely famous and busy restaurant and the numerous dealings normally kept invisible behind the kitchen doors.
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