Lifesavers Tower

Lifesavers Glass Tower Elevator

With all visitors required to make their way from the top of the Better Living Center down to the exit, the ideal way to go was to take the glass elevator on the building's exterior to the rooftop. Glass elevators were themselves a novelty in the mid-1960s (the first having been installed in a San Diego hotel only a decade earlier). By letting the rider enjoy the visual experience of rising up in the total safety of an enclosure, they offered something refreshingly different from the claustrophobic setting of a traditional elevator. For many a Fairgoer, a ride in the Better Living Center's "Glass Tower" elevator and the New York State Pavilion's "Sky Streak" elevators would be their first exposure to this new kind of technology. The Better Living Center's elevator had an official sponsor in Lifesavers candy. This represented a nice bit of symmetry with the 1939 New York World's Fair where Lifesavers had sponsored the famous Parachute Tower which took passengers up to the highest point possible in the Fair in a harness that then dropped them back to Earth as if they were in a parachute. The Glass Tower elevator would not provide a similar thrill but the apparatus, adorned by a giant white Life Savers symbol at the top, could take Fairgoers up to the second highest observation point in the entire Fair offering a fine panoramic view that could be enhanced through the use of coin-operated telescopic binoculars. The giant white Life Saver on the top of the tower was added during the Fair; when it opened there was only one inside the tower.

Closer View of the Lifesaver Tower   SOURCE: Photo courtesy Bob Sivilic collection © 2010 Bob Sivilic, All Rights Reserved. Better Living Center featuring the Lifesavers Glass Tower Elevator   SOURCE: Photo courtesy Bill Cotter collection © 2010 Bill Cotter, All Rights Reserved. One more view of the Lifesavers Glass Tower Elevator   SOURCE: Photo courtesy Gary Holmes collection © 2010 Gary Holmes, All Rights Reserved.

The View from the Top

Panorama of Vews of the 1964-1965 New York World's Fair from the Cafe Hilton Terrace and Observation Deck on the top of the Better Living Center - The Fair's Second Highest Vantage Point. SOURCE: Photos this page (unless otherwise noted) presented courtesy Bill Cotter collection 2010 Bill Cotter, All Rights Reserved. See more images from Bill's fabulous collection of World's Fair photographs at his website WorldsFairPhotos.com.

Hilton Cafe' International

Once on the rooftop of the Better Living Center, visitors had the option of starting their tour of the building by taking a stairway down to the third floor or having a meal in the Café International sponsored by the Hilton hotel chain. Offering "delectable dishes from five world areas" thanks to the services of five kitchens and guest chefs from the finest of Hilton's worldwide hotels. Diners could even enjoy their meal outside on the terrace while taking in the spectacular view of the Fairgrounds. For the Fair's second season, Hilton discontinued their sponsorship of the cafe.

Artist's Rendering of the Hilton Cafe' International

SOURCE: Cafe' International Souvenir Postcard

SOURCE: SPECTRACKULAR NEWS Published by Better Living Center, New York World's Fair

FIVE KITCHENS ARE FEATURED IN ROOFTOP HILTON CAFE INTERNATIONAL Master chefs of five continents preside over their native delicacies in the Hilton Cafe International on the Better Living Center penthouse floor. 18,000 square feet of space are devoted to delicious dining from North America, South America, Europe, the Mediterranean and the Orient. A semi-circular promenade gives access to the five open kitchens. Patrons may walk from one to another to select a variety of dishes. They may also limit their selection to one kitchen, any one of which is equipped to provide a complete meal. After guests have brought their selections from the kitchens to their tables, they receive service from colorfully costumed waitresses who provide cocktails, bread-and-butter, beverages and desserts. There is a cocktail lounge which offers a view of the Fair as does the Cafe itself through sliding glass doors and, when the weather permits, from colorful umbrella tables. WFTM, New York's first stereo station, originates its program "Wendy Barrie at the World's Fair" from the Cafe. Miss Barrie circulates among the diners, interviewing celebrities and ordinary Fairgoers alike. The program is heard Monday through Friday at 1:05 P.M.

	HILTON'S WORLD'S FAIR CHEFS FROM HILTON HOTELS ON FIVE CONTINENTS, FLOWN TO THE FAIR ON
SOUTH AMERICA   Appetizers SHRIMP COCKTAIL WITH AVOCADO .95 "TOTOPOS" -- FRIED TORTILLA CHIPS WITH GUACAMOLE SAUCE .75 "TORTILLAS" -- FRESHLY MADE BY OUR TORTILLERA .75 RIPE TROPICAL FRUIT CUP .75   Soups CONSOMME "TLALPANO" WITH CHICKEN AND AVOCADO .60   Light Entrees "EMPANADA" -- CHILEAN MEAT TURNOVER WITH A TYPICAL COLE SLAW 1.40   Main Entrees "ARROZ CON POLLO" -- CHICKEN, RICE AND VEGETABLES IN CASSEROLE WITH RICE 2.50 SPIT ROASTED YOUNG PORK WITH BAKED "PLANTAIN" BANANA AND COLE SLAW 2.75
EUROPE   Appetizers TYPICAL HORS D'OEUVRE PLATE .95 WESPHALIAN HAM AND MELON .95   Soups CREAM OF FRESH ASPARAGUS SOUP .60   Light Entrees "A FRENCH OMELETTE" WITH HERBS, HAM OR MUSHROOMS AND FRENCH FRIED POTATOES 1.50   Main Entrees "POT AU FEU" -- BEEF, CHICKEN AND VEGETABLES IN A BROTH 2.75 "QUICHE LORRAINE" -- AN INDIVIDUAL SWISS CHEESE PIE WITH A GREEN SALAD 1.50 VEAL CUTLET "PARMIGIANA" -- WITH CHEESE, TOMATO SAUCE AND SALAD BOWL 2.75 "MELTON MOWBRAY PIE" -- AN ENGLISH MEAT PLATE WITH A RED CURRANT SAUCE 2.25
NORTH AMERICA   Light Entrees CHEF'S SALAD BOWL 1.75 CHICKEN SALAD BOWL 1.75 SUMMER FRUIT BOAT 1.75   Main Entrees "BARBECUED WHOLE BABY CHICKEN" WITH COLE SLAW OR POTATO SALAD 2.75 (CHILDREN'S PORTION -- 1.50) "CHARCOAL BROILED SIRLOIN STEAK" WITH GREEN SALAD AND BAKED POTATO 3.95 (CHILDREN'S PORTION -- 2.10)   Sandwiches "THE PICNICKER" -- COUNTRY EGG, BAKED HAM AND CHICKEN SALAD ON SOFT ROLLS 1.50 (CHILDREN'S PORTION -- ANY TWO -- .95) "THE LUMBERJACK" -- A HEARTY CANADIAN FAVORITE, HAM AND SWISS CHEESE IN WHOLE FRENCH LOAF 1.50 "THE NEW YORKER" -- SLICED TURKEY AND CORNED BEEF ON OLD FASHIONED PUMPERNICKEL 1.50 "THE RED AND WHITE" -- SMOKED ATLANTIC SALMON AND CREAM CHEESE ON HOME MADE RYE BREAD 1.50 "THE HILTON HAMBURGER" -- COLE SLAW AND POTATO CHIPS 1.45
MEDITERRANEAN   Appetizers "DOLMAS" -- STUFFED TOMATO, PEPPER AND VINE LEAF-- HOT WITH MEAT, OR COLD WITH PINE NUT RICE .75 "BOUREKAKIA" -- CHEESE BAKED IN PASTRY CRUST .75   Soups CHILLED GAZPACHO -- A COLD SPANISH TOMATO SOUP .60   Light Entrees "SOUVLAKIA ME PITTA" -- CHARCOAL GRILLED LAMB, WRAPPED IN GREEK COUNTRY BREAD 2.25   Main Entrees "DONER KEBAB" -- ROAST HERB SEASONED LAMB ON A SPIT WITH IC PILAFF RICE 2.50 "KILIC SIS" -- CHARCOAL GRILLED SWORDFISH ON A SKEWER, WITH RICE 2.25 GRILLED BABY SEA BASS WITH LEMON AND A TYPICAL SALAD 2.50
ORIENT   Appetizers SMOKE OVEN BARBECUED SPARERIBS 1.25 FRIED STUFFED SHRIMPS AND BAMBOO SHOOTS .95   Soups "HONG CHU" WON TON SOUP .60   Light Entrees LIGHT CRISP FRIED SHRIMPS, FISH AND VEGETABLES "TEMPURA STYLE" 1.75   Main Entrees "CHICKEN WITH PINEAPPLE," WATER CHESTNUTS, CHINESE VEGETABLES & FRIED OR PLAIN RICE 2.50 "A FILET OF BEEF CURRY" WITH PILAFF RICE AND APPROPRIATE CONDIMENTS 2.75
SOURCE: Menu, Hilton Cafe' International