Rainbow Room’s Chefs Will Mine 75 Years of Menus for Relaunch

All the colors are coming back.

"In more recent years, the Rainbow Room leaned more toward Italian fare, and the place had a sort of Euro flair; we don’t disregard that, but want to bring in more of a sense of American tradition and specifically New York tradition. [...] In terms of connecting to the past, we have a whole library of the restaurant’s history — all the old menus, 'side order of chicken livers for 40 cents,' that sort of thing. Some of that doesn’t play in our current time." — Don't expect to see cheapo chicken livers on the menu when the Rainbow Room reopens next fall, says Elizabeth Blau. A nice chicken terrine? Maybe. [Culintro, Earlier]