Dinner with a view that never stops.
"Your table has been rotating since 1967."
Not a tourist trap.
A ritual.
We rotate once every 90 minutes. By the time dessert arrives, the city has rearranged itself outside your window — the bridge where the park used to be, the skyline you thought you knew, now lit from a different angle.
The kitchen runs mid-century supper club plates — duck confit, crêpe Suzette's torched descendants, a tableside cart that still uses the original 1967 flame — updated with the restraint of modern technique and the generosity of a room that wants you to stay.
Our StoryHover to cross the decades.
Every card holds two eras. The archive, and the answer. Tap or hover to flip between them.
The same booth. The same view. A different century.
The same booth. The same view. A different century.
Crêpe Suzette → Torched Citrus Pavlova.
Crêpe Suzette → Torched Citrus Pavlova.
The kitchen that never stopped turning.
The kitchen that never stopped turning.
The city grew. The view only got better.
The city grew. The view only got better.
Every anniversary deserves altitude.
Every anniversary deserves altitude.
The bar. Then and now.
The bar. Then and now.
The best meal in the sky.
— The New York Times, Dining Section, 2024
Mid-Century Classics,
Modern Technique
Torched Citrus Pavlova
$22Meyer lemon curd, charred meringue, candied kumquat — the 1967 crêpe Suzette, reinvented for the flame.
Dry-Aged Duck Confit
$48Seven-spice lacquer, cherry reduction, potato dauphinoise — the supper club entrée that never left the menu.
Skyline Charcuterie
$34House-cured bresaola, smoked pork rillettes, cornichons, and sourdough — the view as your backdrop.
Your rotation
begins at dusk.
Window-side, bar, or chef's counter — every seat is the best seat when the city is your backdrop.
One Skyline Plaza, 47th Floor
Midtown, New York · Valet Available