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Issue link: https://read.dmtmag.com/i/30177
Up on the Rooftop Restaurants and bars that offer sweeping views have become destinations for tourists and locals alike. By Michelle Paolillo Lockett igh up on the top of buildings throughout the U.S. is some prime real estate that many bars and restaurants are using to their advantage. Complete with beautiful views, rooftop bars and lounges are quickly becoming destinations in any city with people fl ocking to them day and night. “Very few places have a piece of real estate like Roof,” says Lou Carrier, chief operating offi cer of the 298-room Wit Hotel in Chicago. It was “built to take advantage of the Chicago cityscape.” Outdoor dining is always very popular, adds David Marsh, general manager of food and beverage operations at the 331-room Nines hotel in Portland, Oregon, which features the Asian Departure Restaurant with a rooftop deck. “Where you have an opportunity to merge a view of cityscapes, mountains and hills, that itself becomes completely unique.” With the view as the draw, these locations are keeping people happy with music and drinks, while drawing an interesting mix of locals and tourists. HIGH IN THE SKY Location really does mean everything: and that’s no diff erent for rooftop bars that have an advantage to more traditional outdoor venues. “Al fresco dining comes with distractions that aren’t always pleasant,” notes Marsh about the street-level noise that can distract customers from enjoying their meal. “If you are 42 | MAY 2011 15 fl oors or more above street level, there is a lot more serenity. It allows you to choose the environment you want to be in.” Branimir Kostic, general manager of the Upstairs at the Kimberly Hotel, a 188-room hotel in New York, agrees, “A rooftop bar in New York City is a great thing to have. Th ere aren’t many open spaces in the city that you can enjoy without committing to a full dinner. For us, you can just come upstairs and enjoy your night or afternoon.” But all of this comes with its challenge of dealing with the elements—especially if you plan to be open all year. “We are open year-round—with a retractable roof and heated fl oors,” Kostic explains. At Departure, they didn’t want an awning to hinder the look and feel of the lounge, so they opted for high-wind rated umbrellas. “One of the unique challenges for us was that the wind is much more prevalent on the roof than at street level,” says Marsh. “Th ey are beautiful pieces of work in and of themselves and we use them often.” At the Wit Hotel, the outside space features bar height fi re pits where some 25 people can gather around to stay warm and enjoy the view and there’s often a wait on weekend nights. Th ere is also indoor section of the rooftop lounge that features the same views, with the comfort of the indoors. www.cheersonline.com