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(Above) This photograph by folk singer Mike Kobluk of Chad Mitchell Trio was taken from the State Street Bridge in August 1965. Noteworthy in the image are Phillips 66 marina, Marina City Restaurant above it, and what appears between the towers to be construction starting on the theater building.
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The first time that Hilton Hotels Corporation ever agreed to operate a restaurant in a private complex that was not a Hilton Hotel was at Marina City. On May 8, 1963, it was announced that Hilton had signed a $2 million lease, negotiated by Charles R. Swibel, to operate restaurant and catering facilities at Marina City. The restaurant would be located on the south side of the commercial platform, above the marina and overlooking the Chicago River.
Open from 11 a.m. to 11 p.m., the restaurant would have private dining rooms, a cocktail lounge, coffee shop, and soda fountain. A 5,000 square foot banquet hall would accommodate 500 diners. The coffee shop and soda fountain would face the year-round skating rink that was yet to be built. Outdoor dining would be offered in an area on the plaza level above the rink.
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Despite a problem with the plumbing, on April 11, 1964, the three main dining rooms at Marina City were shown off for the first time to a private benefit for Saint Joseph Hospital. Kay Loring of the Chicago Tribune described the dining rooms as “colorful and finely done, with a nautical and Victorian air pervading them.”
(Right) Restaurant interior, looking back toward the State Street Bridge, from the 1965 film This Is Marina City by Portland Cement Association.
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Designed by Samuel Horowitz and Milton Zick, Parlours and Galley & Grog were separated by a bar called Ship’s Lounge, which was built in the shape of a ship. Parlours was more formal, designed in reds and golds, with crystal chandeliers, Regency dining chairs upholstered in gold-figured red fabric, and gold carpeting.
Galley & Grog was finished in greens and browns. The bar was made of wine barrels. Chairs and wooden tables looked like they came from an actual ship. Wine was served from three wine casks.
With red and white striped ice cream parlor chairs, Viennese Coffee Shop, which specialized in Viennese pastries, was designed to look like a European sidewalk cafe. It was open from 7 a.m. to 10 p.m.
(Left) Cover of Viennese Coffee Shop menu.
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Initially managing the restaurants for Hilton was German-born Rolf Lehmann. Norman Nussbaum (1915-2006) took over in mid-1964. It was his idea to have a ship’s bell rung when an important-looking craft appeared on the river. The name of the ship and its homeport were then announced.
(Right) Every day at 5:30 p.m., the bell in the Ship’s Lounge at Marina City would be rung and anyone sitting at the bar could buy for five cents another of what they were currently drinking.
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By July 1965, the restaurant manager was William Curtis. By the end of the year, he had opened Pier Too at Marina City, an informal restaurant with servers called “Pierettes” who wore Mandarin dresses.
(Left) William Curtis in July 1965 with actor Gary Lockwood (sitting) at a Marina City restaurant overlooking the Chicago River.
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