Top of the Fair

Top of the Fair
Eat up in the air,
at the Top of the Fair.
No World's Fair
admission, ever.
Lunch $2.95
Dinner $4.95
(no kidding).
The official restaurant of
the New York World's Fair.
(Now under the wing of
Restaurant Associates.)
Telephone 888-5500
World's Fair, N.Y. 11380

SOURCE: Interior Design, Vol. 35 No. 8, August 1964

Terrace Club

Capsule Bar

Private Dining Room at Terrace Club



Top of the Fair

As designed by Chandler Cudlipp Associates with Umberto Marcucci project designer, and Pini di San Minato, N.S.I.D. art director and consultant, the Top of the Fair is a focal point of the New York World's Fair. Dramatically suspended 120 feet in the air, beneath the helicopter landing deck of the Port of Authority Building, the first tall structure designed as a heliport, it is on two levels, completely glass enclosed with 10' wide bronze tinted plate glass to reduce glare and a unified window treatment, throughout the main restaurant, bar, cocktail lounge and private club, of sheer draw curtains. To insure every diner and patron the most spectacular view of the Fair and city skyline, the 1100 capacity restaurant is designed in a series of steps and platforms with tables in the cocktail lounge, located on the lower level encircling the building frame, placed at the outer edge. Shown above, the entrance, in blue and gold color scheme with star motif carpeting, sets the design theme of the restaurant -- complete harmony with its elevated position in the sky. Above left, Terrace Club can be divided by folding doors into three private dining rooms; one is shown at bottom. Center: gold leaf sculpture form over bar gives Capsule Bar its name.

Menu Cover

Dining Around New York

120 Feet in the Air

By Clementine Paddleford

Back again to the "Top of the Fair," the official restaurant of New York's World's Fair, opened one month ago under the wing of Restaurant Associates. You know what that means, imagination unlimited, in the service of food and all in good taste.

A few things have been changed in addition to the management. The enormous main dining room has been given the warmth of color, William Pahlman taking things in hand. The room has floor to ceiling windows which previously were separated by murals. Now the murals are gone and instead striped draperies in tangerine, green, orange, beige and off-white. Last year the chairs were white backed, this season they are in tangerine. There are blue tablecloths instead of the white. A warm and gay place to be, with the Fair world stretching beyond in every direction.

This two-story restaurant is dramatically suspended 120 feet in the air beneath the 30,000 square foot heliport landing, atop the Port Authority heliport and exhibit building. Here are two stories of dining rooms, cocktail lounges and kitchens. There is a basement, area given over to office, storage rooms for provisions, a bakery, wine cellar and employees cafeteria.

The main restaurant is glass enclosed offering a panoramic view of the grounds. That isn't all. See the Statue of Liberty, the United Nations, Central Park with its ribbons of light, and New York's many bridges.

Go Whirly Bird

Go to the Top of the Fair by helicopter. The round trip costs $6.50 a person but there is no admission fee to pay. No traffic problems. It's but a five minute's trip shuttling over from midtown. and nearby major airports offer

shuttle helicopter service.

The port above the restaurant can handle up to 20 flights hourly. Helicopters heading for the roof look as if they are about to come through the restaurant. The building vibrates but there is little noise. The place is completely sound-proofed and air-conditioned.

The Main Deal

Dinner is table d'hote. The price of the entree taking care of the hors' d'oeuvre service, the soup, the seasonal vegetables, a green salad with herb dressing and a selection of deserts. These dinners range from $4.95 for a baked stuffed baby flounder with a sauce of lobster and shrimp to grilled sirloin, $8.95. In between are many interesting suggestions. The roast prime ribs of beef with rib bone, if desired, $6.95. With this a popover pudding and fresh horseradish which is shredded on water cress. The baked potato is big as an Idaho potato field, that's quite some acreage. It is served with sour cream and chives.

Shashlik Caucasian, lamb on skewer, grilled with spiced onion and tomato quarters is companioned by a wheat pilaf, $5.75. The double cutlet of meadow veal, cordon bleu, $5.50. Isn't meadow veal a pretty name for grass fed? Two pieces of veal are sandwiched with a thin slice of proscuitto ham and a slice of gruyere cheese then sauteed in a light cream sauce. The vegetable of the evening (aside from the baked potato), fresh corn, cut from the cob and sauteed, and green beans, these served from casseroles.

Top of the Fair is open for luncheon at 12 noon to 3 p.m. The special, $2.95, a very good buy. Also you may have omelette with salad and hearth-baked bread. Dinner from 5 until 10, Monday through Friday, until 11 p.m. on Saturday and 12 noon until 10 p.m. on Sunday. Telephone 888-5500 for reservations.

SOURCE: Excerpted from New York Herald Tribune, April 17, 1965

Servers Sans Spillage as Stairways Spark Smiles -- The thousands of trips each day between the lower kitchen level and the Top of the Fair Restaurant are a breeze for the heavy-laden corps of waiters thoughtfully provided with a pair of their very own private motorstairs.

Waiters on Escalator

SOURCE: Elevator World, Vol. XII No. 9, September 1964


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