Top of Waikiki marks 50th year
Perhaps coinciding with the Space Age that began in fall of 1957 with the Soviet Union's launch of Sputnik I, the fascination with technology and the open skies led to the development of spaceship-shaped revolving restaurants in the sky.
The first revolving restaurant opened in 1961 atop Egypt's Cairo Tower, the same year Seattle architect John Graham was tapped to design a revolving restaurant, La Ronde, near the newly opened Ala Moana Center. Then in 1966, came The Top of Waikiki, now marking its 50th anniversary with a recent refresh and a new menu that combines old and new to satisfy both newcomers to the restaurants, as well as old-timers and visitors who return for the classic steak and Bearnaise sauce that owes its existence to a maitre d’ at the Waldorf-Astoria Hotel. The dish dominated menus of the 1960s, right after Julia Child debuted her cookbook, "Mastering the Art of French Cooking," awakening a fascination with the Gallic table.
It's a chef's dilemma to serve two audiences, but executive chef Lance Kosaka does a great job paying homage to the restaurant's roots while offering up progressive selections at a 21st century pace.
With La Ronde gone, the Top of Waikiki is a treasure that continues to revolve, giving diners a panoramic view from mountain to ocean, east side and west side. Stop by for dinner and enjoy the ride.
Top of Waikiki is on the 21st floor at at 2270 Kalakaua Ave. Open 5 to 9:30 p.m. daily. Call (808) 923-3877.
Here's a look at dishes from the 50th anniversary menu:
Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at firstname.lastname@example.org and follow her on Twitter, Instagram and Rebel Mouse.