"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]
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