| Cloud Club | |
|---|---|
 | |
| Restaurant information | |
| Established | 1930 |
| Closed | 1979 |
| Street address | 405 Lexington Avenue |
| City | New York |
| State | New York |
| Postal/ZIP Code | 10174 |
| Country | United States |
| Coordinates | 40°45′06″N73°58′31″W / 40.75167°N 73.97528°W |
The Cloud Club was a lunch club that occupied the 66th, 67th, and 68th floors of the Chrysler Building in New York City. At one time it was the highest lunch club in the world. [1] It opened in 1930 and closed in 1979.
Texaco, a prospective tenant, had asked the management of the Chrysler Building to create a restaurant for executives. The Cloud Club opened in July 1930. At the time of its opening it had 300 members. As a result of the club opening, Texaco leased fourteen floors. The club was open during daylight hours and was closed in the evening. [2]
Many famous executives based in the tower had lunch in the club. [3] The club was only for men for several decades. In the 1950s and 1960s newer clubs opened, causing the attendance at the Cloud Club to decrease. [2] In 1971 180 corporations supplied 300 members of the club. The club declined more as competition from other clubs increased and as companies moved offices to suburban areas. [3] Texaco moved its employees to Westchester, New York in 1977, and the club closed in 1979. [2]
Tishman Speyer, which took over the Chrysler Building in 1998 and refurbished it, leased the top two floors of the Cloud Club space to tenants.[ citation needed ]
William Van Alen and Walter Chrysler had differing ideas of what the Cloud Club should be. The former had preferences for the modernist style while Chrysler had a preference for faux medieval and baronial styles. Charles McGrath of The New York Times wrote that the final design "reflected a somewhat uneasy compromise" between the men. [2] Christopher Gray of The New York Times stated that the "Cloud Club was a curious mix of historic and modern." [1]
McGrath stated that the space overall "seems almost preposterously small by today's standards" and because of all of the facilities inside it, its "backstage" areas "must have felt like a submarine - or, rather, like a very cramped airship." [2]
The 66th floor was the point of entry into the club. Cloud motifs were used in the entry area. The pilasters and friezes were in a neo-Classical style. The bathrooms and elevator surrounds used an Art Deco style. The flooring was made of pegged planks. [1] This floor had a bar and grill room, [2] [1] done in an "olde English" style, [1] which used leaded glass doors, wood beams, chandeliers of wrought-iron, and floors in pegged planks. It also had a Tudor-style lounge decorated in oak paneling in a mortise-and-tenon style. [2]
The main dining room, on the 67th floor, [2] was located on the club's south side and had a capacity of 30 people. [1] The north wall had a mural of Manhattan. The room was decorated with etched glass sconces and granite columns. [2] The room had a view of New York City. [3] The vaulted ceiling, [2] in a Cathedral style, [1] had a cloud mural. McGrath described it as having "a futuristic, Fritz Lang sort of look". [2] A Renaissance-style staircase in marble and bronze connected the dining room with the 66th floor. [2]
The private dining room for Walter Chrysler was located on the 67th floor. [2] It used black etched paneling, [1] and included an etched frieze of automobile workers. [2] This room had a view of Central Park. [1] There was another private dining room that was for Texaco. [2] It included a mural of an oil refinery, the Texaco logo, and a truck. [3] It "was reputed to be the grandest men's room in all of New York" according to McGrath. [2] The facility also had a stock ticker room. [1]
The service areas included a barber shop, a humidor, kitchens, and a locker room. During Prohibition alcohol was stored in cabinets in the locker room. [2]
The fruit served included "No. 18" pink grapefruits, larger than supermarket grapefruits, and melons that were produced in a farm in Upstate New York owned by a club member. The most well-known dishes were bread-and-butter pudding, black bean soup, and Dover sole. [3]
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