CovetED Magazine: How would you describe Bar SixtyFive at
Rainbow Room? Does it have a signature touch?
Bar SixtyFive at Rainbow Room team (Nick Mautone, Managing
Director and Executive Chef Mathew Woolf): Located on the 65th
floor of 30 Rockefeller Plaza, Bar SixtyFive is an elevated New York ex-
perience where guests can graze their way to a full meal while indulg-
ing on classic New York cocktails based on local craft and artisanal
spirits, beers and wines. Bar SixtyFive prides itself on offering New
York natives and tourists alike a taste of quintessential Manhattan.
CM: What makes Bar SixtyFive at Rainbow Room special when
compared with other restaurants in New York or in the world?
N.M.M: Since opening in 1934, Rainbow Room has been a signifi-
cant cultural icon, hosting Entertainment’s most legendary names
including Tony Bennett, Oprah and Lady Gaga. The adjacent cock-
tail lounge, Bar SixtyFive at Rainbow Room, welcomes guests into
its elegant atmosphere to enjoy the unrivalled views, menu and ser-
vice that Rainbow Room guests have been accustomed to for years.
CM: Can you describe the menu of Bar SixtyFive? What are the
main dishes?
N.M.M: Bar SixtyFive offers playful, American bistro fare and a be-
spoke cocktail menu. Guests can stop by for a cocktail and lite bite
after work or stay and enjoy a full meal. Dishes such as our Char-
cuterie Board, Salmon Board and American Cheese Board are per-
fect for sharing. Bar SixtyFive also offers handcrafted cocktails, rare
scotch and whisky, and an expansive wine list.
CM: What is the restaurant’s most amazing dish that everyone
should taste?
N.M.M: One of the most classic and elegant dishes of the bygone eras
was a true surf and turf. The dish combined roasted Chateaubriand
and a whole lobster with an array of sides including both hollanda-
ise and béarnaise sauces. The Clash of the Titans Burger incorporates
all the classic surf and turf elements into one jaw-dropping dish.
CM: What are the desserts that people love the most at Bar SixtyFive?
N.M.M: Something exciting to look out for in the future is, “Spirited
Cooking” or “Cocktail Cuisine.” Bar SixtyFive will be incorporating
cocktails into the dishes. For example, there will be an old fashioned
short rib slider; beef braised with whisky, bitters ketchup and fin-
ished with smoked cheese. Bar SixtyFive is also working on sourcing
ingredients locally to make a new cheese plate and charcuterie board
with cheese and meats from small New York farm producers.
CM: What can we expect from Bar SixtyFive at Rainbow Room in
the future?
N.M.M: Something exciting to look out for in the future is, “Spirited
Cooking” or “Cocktail Cuisine.” Bar SixtyFive will be incorporating
cocktails into the dishes. For example, there will be an old fashioned
short rib slider; beef braised with whisky, bitters ketchup and fin-
ished with smoked cheese. Bar SixtyFive is also working on sourcing
ingredients locally to make a new cheese plate and charcuterie board
with cheese and meats from small New York farm producers.
Photos credits: “Copyright 2017 © Bar SixtyFive at Rainbow Room. All Rights Reserved.”
