Overview

The Cloud Club was a prominent dining establishment located within the iconic Chrysler Building in New York City, United States. Situated on the 66th, 67th, and 68th floors of this Art Deco landmark, the venue operated as a lunch club, offering diners a distinctive high-altitude culinary experience. The establishment opened its doors in 1930, coinciding with the final stages of the Chrysler Building's construction, and remained a fixture of New York's social and gastronomic landscape for nearly five decades. According to historical records, the Cloud Club closed in 1979, marking the end of an era for one of the city's most vertically oriented restaurants. During its operational history, the Cloud Club held the distinction of being the highest lunch club in the world, a title derived from its specific floor placement within the skyscraper's tower. This status underscored the building's architectural ambition and the club's role in showcasing the verticality of New York City's skyline to its patrons. The location, identified by coordinates 40.7514, -73.9753, placed the restaurant in the heart of Midtown Manhattan, providing unobstructed views of the surrounding urban environment. The Cloud Club was operated by Texaco, which managed the venue as part of its broader real estate and hospitality interests in the region. The company's involvement highlights the intersection of corporate branding and high-end dining in early 20th-century New York. The restaurant's decommissioned status reflects the changing trends in urban dining and the evolving use of commercial space within historic skyscrapers. While the Chrysler Building continues to serve as a major architectural landmark, the Cloud Club remains a notable chapter in the building's functional history. The venue's operation from 1930 to 1979 spanned significant periods of economic and cultural change in the United States, including the Great Depression, World War II, and the post-war economic boom. Despite these external shifts, the Cloud Club maintained its position as a premier lunch destination for decades. Its closure in 1979 signaled a transition in how the upper floors of the Chrysler Building were utilized, reflecting broader trends in commercial real estate management. The legacy of the Cloud Club is tied to its unique vertical positioning and its role in defining the dining experience at great heights. As a decommissioned entity, it serves as a case study in the lifecycle of urban hospitality venues within iconic structures. The specific floors occupied by the club—66 through 68—were chosen to maximize the panoramic views and the sense of elevation that defined the brand. This strategic placement contributed to its reputation as the world's highest lunch club at the time of its prominence. The involvement of Texaco as the operator adds a layer of corporate history to the venue, illustrating how major energy companies diversified into hospitality to enhance their brand presence. The Cloud Club's history is thus not only a story of dining but also of corporate strategy and architectural utilization in New York City. Its long operation period, spanning nearly 50 years, demonstrates the enduring appeal of high-altitude dining during the 20th century. The coordinates 40.7514, -73.9753 precisely locate the venue within the dense urban fabric of Manhattan, emphasizing its central role in the city's commercial district. The closure in 1979 marked the end of a significant era for the Chrysler Building's internal commercial ecosystem. Today, the Cloud Club is remembered as a pioneering example of vertical hospitality, leveraging the architectural features of the Chrysler Building to create a unique dining atmosphere. Its status as a decommissioned company entity reflects the dynamic nature of urban commercial spaces, where venues rise and fall in response to economic and cultural shifts. The historical record confirms that the Cloud Club was a significant part of New York's dining scene, offering a unique perspective on the city from its elevated position. The involvement of Texaco and the specific floor locations are key details that define the venue's identity and operational history. The coordinates provided offer a precise geographical reference for the venue, anchoring it within the broader context of New York City's infrastructure. The Cloud Club's legacy continues to influence discussions about the use of high-rise spaces for hospitality and commercial purposes. Its history serves as a testament to the innovative approaches to urban living and dining that characterized the 20th century. The venue's closure in 1979 did not diminish its historical significance, as it remains a notable example of how iconic buildings can house diverse commercial functions. The Cloud Club's operation under Texaco highlights the strategic use of real estate assets by major corporations to enhance brand visibility and customer engagement. The specific details of its location, operation, and closure provide a comprehensive picture of this unique dining establishment. The coordinates 40.7514, -73.9753 remain a key identifier for the venue, linking it to the physical structure of the Chrysler Building. The historical context of its opening in 1930 and closure in 1979 frames its role in the broader narrative of New York City's development. The Cloud Club's status as the highest lunch club in the world at one time underscores its unique position in the history of urban dining. This distinction, combined with its location in the Chrysler Building, makes it a subject of interest for historians, architects, and dining enthusiasts alike. The decommissioned status of the venue reflects the transient nature of commercial enterprises, even within iconic structures. The involvement of Texaco as the operator adds a corporate dimension to the venue's history, illustrating the intersection of energy, real estate, and hospitality. The Cloud Club's legacy is preserved in historical records and architectural studies, serving as a reference point for understanding the evolution of high-rise dining. The specific floors occupied by the club were integral to its identity, offering views and an atmosphere that defined the dining experience. The closure in 1979 marked the end of a long and successful operation, but the venue's impact on New York's dining scene remains significant. The coordinates 40.7514, -73.9753 continue to locate the venue within the urban landscape, providing a precise reference for its historical presence. The Cloud Club's history is a valuable case study in the utilization of vertical space for commercial purposes, reflecting the innovative spirit of 20th-century New York.

History

The Cloud Club operated as a prominent lunch club located on the 66th, 67th, and 68th floors of the Chrysler Building in New York City. The facility opened in 1930, establishing itself as the highest lunch club in the world at the time of its inception. The club was operated by Texaco, which leased the floors to house the dining establishment and its members. Initial membership consisted of 300 individuals, representing various corporate entities that utilized the space for midday dining and business meetings.

During the 1950s and 1960s, the Cloud Club experienced a period of decline. Changes in corporate dining habits and the evolving New York City business landscape affected the club's prominence. By 1971, the membership structure had shifted significantly. At that time, 180 corporations supplied the 300 members who frequented the club. This statistic highlighted the reliance on corporate sponsorship to maintain the membership base, as individual memberships became less common.

Texaco's role as the primary operator continued until the late 1970s. In 1977, Texaco moved its operations, marking a significant transition for the club. The Cloud Club officially closed in 1979, ending its nearly five-decade run as a landmark dining destination in the Chrysler Building. The closure reflected broader trends in corporate dining and the changing use of high-rise office spaces in Midtown Manhattan.

Following the club's closure, the floors remained part of the Chrysler Building's real estate portfolio. In 1998, Tishman Speyer undertook a refurbishment of the space. This renovation aimed to modernize the floors for new tenants or uses, preserving the architectural significance of the 66th, 67th, and 68th floors while adapting them to contemporary office or commercial needs. The refurbishment marked the end of the Cloud Club's direct legacy but continued the building's evolution as a key New York City landmark.

Why it matters

The Cloud Club stands as a singular example of vertical urbanism and corporate social history in New York City. Occupying the 66th, 67th, and 68th floors of the Chrysler Building, it was, at one time, the highest lunch club in the world. Its location was not merely a real estate decision but a statement of architectural ambition, leveraging the Art Deco skyscraper’s crown to create a distinct social stratum above the bustling streets of Manhattan. This elevation provided a literal and figurative overview of the city’s commercial pulse, making it a premier destination for the era’s business elite. The club functioned as a critical social hub for some of the most influential executives of the 20th century. Notable patrons included Walter P. Chrysler, the namesake of the building and a titan of the automotive industry, whose presence anchored the club’s early prestige. Juan Trippe, the founder of Pan American World Airways, also frequented the venue, reflecting the club’s appeal to leaders in emerging global industries. Condé Nast, the publishing magnate, was another regular, highlighting the intersection of media, finance, and transportation at this high-altitude dining room. These figures did not just eat; they negotiated, networked, and solidified business relationships in a setting that emphasized exclusivity and height. This environment embodied the "Great Gatsby" era of corporate dining, characterized by opulence, modernity, and a new vertical community space. The Cloud Club represented a shift in how corporate identity was performed, moving from the boardroom to the sky. It was a place where the sheer scale of the Chrysler Building was translated into social capital. The club’s operation from 1930 until its closure in 1979 spanned nearly five decades of New York’s economic history, serving as a constant landmark for business culture. Its decommissioned status today marks the end of a unique chapter in urban social infrastructure, where the skyline itself became a dining room and a stage for corporate power.

What was the architectural design of The Cloud Club?

The architectural design of The Cloud Club was a deliberate compromise between architect William Van Alen and owner Walter Chrysler, blending multiple stylistic influences to create a unique vertical dining experience. The space incorporated elements of modernist, faux medieval, baronial, neo-Classical, and Art Deco styles. This eclectic mix reflected the transitional period in design during the building's 1930 commissioning.

Floor Layout and Capacity

The 66th floor served as the primary entry point for guests. The main dining room was located on the 67th floor, featuring a capacity of 30 persons. This intimate scale was a key design feature, distinguishing it from larger hotel restaurants.

Decorative Elements

The interior design included a notable cloud mural, which contributed to the club's namesake and visual identity. The space also featured private dining rooms designated for key stakeholders, including Walter Chrysler and the operator Texaco. These rooms provided secluded spaces for business and social gatherings, reflecting the club's function as a lunch club for professionals.

Floor Primary Function Key Design Features
66th Entry Primary guest entrance
67th Main Dining Room 30-person capacity, cloud mural, Art Deco and neo-Classical elements
68th Private Dining Rooms for Chrysler and Texaco

The combination of these floors created a vertical sequence of spaces that maximized the view and the prestige of the location. The design successfully integrated the various architectural styles into a cohesive whole, making it a notable feature of the Chrysler Building's interior architecture.

What facilities and amenities did The Cloud Club offer?

The Cloud Club functioned as a comprehensive social and dining hub for the corporate elite occupying the upper levels of the Chrysler Building. Located on the 66th, 67th, and 68th floors, the establishment was designed to offer a self-contained experience for members seeking respite from the bustling streets of New York City. The club’s layout was carefully planned to accommodate various social and professional needs, ranging from formal dining to casual relaxation and business transactions.

Dining and Social Spaces

The core of the club’s social life revolved around its dining facilities. A prominent feature was the bar and grill room, which served as a central gathering spot for members enjoying lunch and evening meals. This area provided a more casual atmosphere compared to the formal dining rooms, allowing for relaxed conversations over food and drinks. Adjacent to the dining areas was a Tudor-style lounge, offering a distinct architectural aesthetic that contrasted with the Art Deco surroundings of the Chrysler Building. This lounge provided a cozy environment for members to socialize, read, or conduct informal meetings.

Business and Personal Amenities

To cater to the practical needs of its members, the Cloud Club included a stock ticker room. This space allowed businessmen to monitor market fluctuations in real-time, enabling them to make informed decisions without leaving the club. The attention to detail extended to personal grooming and comfort. A barber shop was available for quick trims and shaves, while a dedicated humidor provided a quiet space for cigar enthusiasts. The club also featured well-equipped kitchens to support the culinary offerings and a locker room for members who wished to change or store personal belongings.

Notable Features

One of the most talked-about aspects of the Cloud Club was its men’s room, which was reputedly the grandest in the building. This facility was designed with high-end finishes and ample space, reflecting the club’s commitment to luxury and comfort. Additionally, the club had a unique feature related to the Prohibition era. It included specialized alcohol storage areas, which allowed members to keep their spirits on-site, ensuring a steady supply of beverages during the years when alcohol was legally restricted in the United States.

What food was served at The Cloud Club?

The culinary identity of The Cloud Club was defined by its ability to translate the verticality of the Chrysler Building into a distinct dining experience, utilizing fresh, seasonal produce that seemed to defy the altitude of the 66th through 68th floors. The menu was curated to highlight premium ingredients, often sourced directly from Upstate New York, which provided a rustic contrast to the Art Deco elegance of the interior. A signature element of the club’s offerings was the selection of fruit, particularly the 'No. 18' pink grapefruits. These specific citrus fruits were chosen for their color and sweetness, serving as a visual and gustatory anchor for the breakfast and lunch service. The club also featured Upstate New York melons, which were celebrated for their crisp texture and natural sweetness, offering a refreshing palate cleanser between heavier courses.

Signature Dishes and Seasonal Variations

Beyond fruit, The Cloud Club’s kitchen prepared a range of savory and sweet dishes that became staples for the New York business elite. Bread-and-butter pudding was a notable dessert, prepared with layers of toasted bread soaked in a spiced custard, providing a comforting, homestyle finish to a meal served high above the city streets. The savory menu included black bean soup, a dish that offered a robust, earthy flavor profile that contrasted with the lighter, airier atmosphere of the dining room. This soup was likely served as a starter or a light lunch option, appealing to patrons seeking a quick yet substantial meal.

The lunch service also featured more elaborate protein dishes, such as Dover sole. This delicate white fish was prepared to highlight its mild flavor and flaky texture, often served with simple sauces or accompaniments that allowed the quality of the fish to shine. The inclusion of Dover sole indicated a level of culinary sophistication that aligned with the club’s status as a premier dining destination. The combination of these dishes—ranging from the simplicity of black bean soup to the elegance of Dover sole—demonstrated the kitchen’s ability to cater to diverse tastes while maintaining a consistent standard of quality. The menu was designed to be both familiar and refined, ensuring that patrons felt at ease while enjoying the unique vantage point of the Chrysler Building.

The emphasis on fresh, high-quality ingredients like the 'No. 18' pink grapefruits and Upstate New York melons reflected a broader trend in mid-20th-century dining, where provenance and seasonality began to play a larger role in menu planning. This attention to detail helped The Cloud Club maintain its reputation as a leading lunch club in New York City for nearly five decades. The culinary offerings were not just about sustenance but were an integral part of the overall experience, complementing the architectural grandeur of the location. The club’s ability to source and prepare such specific ingredients contributed to its enduring popularity among New Yorkers and visitors alike.

The Cloud Club, though primarily a commercial dining establishment, achieved a distinct status in popular culture as a symbol of New York City's vertical ambition and mid-century corporate elegance. Its location on the 66th through 68th floors of the Chrysler Building made it a natural setting for narratives exploring height, isolation, and the intersection of art and commerce in Manhattan. The club’s cultural footprint is most prominently documented in film, television, and music, where it serves as both a literal backdrop and a metaphorical device.

Matthew Barney’s 'Cremaster 3'

In the realm of avant-garde cinema, the Cloud Club plays a pivotal role in Matthew Barney’s Cremaster 3, the third installment of his extensive Cremaster Cycle. Filmed extensively within the club’s distinctive Art Deco interiors, the film utilizes the space to explore themes of ascent and biological transformation. The club’s high-altitude setting aligns with the film’s broader narrative structures, which often involve vertical journeys and the interplay between the masculine and feminine principles. The visual aesthetic of the Cloud Club, with its sweeping views of the New York skyline, provides a stark, luminous contrast to the often surreal and textured environments elsewhere in the film. This cinematic usage has cemented the Cloud Club’s reputation among art-house audiences as a site of cultural significance beyond its original function as a lunch venue.

Television: 'Seinfeld'

The Cloud Club also entered mainstream television consciousness through the iconic sitcom Seinfeld. In the episode titled "The Voice," the club is referenced and utilized as a setting that underscores the characters’ social aspirations and the quirks of New York dining culture. The episode highlights the club’s reputation for exclusivity and its specific operational idiosyncrasies, such as the timing of the lunch service and the behavior of its patrons. This portrayal resonated with viewers familiar with the city’s dining scene, reinforcing the Cloud Club’s image as a quintessential, if somewhat eccentric, New York institution. The episode’s focus on the club’s atmosphere and the social dynamics of its diners provided a humorous yet accurate reflection of the establishment’s character during its later years of operation.

Music: Wheatus’ 'The Story Of The Eggs'

In popular music, the Cloud Club is immortalized in the song "The Story Of The Eggs" by the band Wheatus. The track, which gained significant radio play in the early 2000s, references the club as a setting for romantic and social encounters. The lyrics evoke the club’s high-flying environment and the sense of fleeting connections that often characterize urban life. This musical reference introduced the Cloud Club to a new generation of listeners, linking the historic venue with the nostalgic and observational style of the band’s songwriting. The song’s enduring popularity has ensured that the Cloud Club remains a recognizable landmark in the cultural memory of New York City, even after its physical decommissioning.

Notable Members

The Cloud Club attracted a prominent roster of members from the business, media, and sports worlds during its nearly five-decade operation in New York City. As the highest lunch club in the world at the time of its opening, it served as a social and professional hub for influential figures who sought both elevated views of Manhattan and exclusive networking opportunities. The membership list reflects the diverse industries that defined the era of the Chrysler Building’s prominence.

Key Members and Associations

Walter P. Chrysler, the namesake of the building, was a central figure in the club’s early years. As the primary architect of the Chrysler Building’s construction, his presence helped establish the venue as a symbol of industrial achievement and architectural innovation. Edward Francis Hutton, a noted art critic and editor, brought cultural prestige to the membership, reflecting the club’s appeal beyond pure commerce. Condé Montrose Nast, the influential publisher behind major magazines, represented the media sector’s strong foothold in the club’s social circle.

Aviation pioneer Juan Trippe was another notable member, linking the club to the burgeoning air travel industry that would soon dominate the New York skyline. Gene Tunney, the heavyweight boxing champion, added a sporting dimension to the membership, highlighting the club’s broad appeal across different fields of public life. Jack Frye, a key executive in the automotive industry, further cemented the club’s connection to the major corporations that shaped the American economy in the mid-20th century.

Member Primary Association
Walter P. Chrysler Automotive Industry
Edward Francis Hutton Art Criticism and Editing
Condé Montrose Nast Publishing
Juan Trippe Aviation
Gene Tunney Boxing
Jack Frye Automotive Industry

These individuals exemplify the caliber of professionals who frequented the Cloud Club. Their memberships underscore the venue’s role as a convergence point for leaders in various sectors. The club’s ability to attract such diverse figures contributed to its reputation as a premier social destination in New York City before its closure in 1979.

See also