Hilton signs on to run the first restaurant

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 Hilton had signed a $2 million lease, negotiated by Charles 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.

Marina City commercial block from directly across Chicago River in 2007.

The restaurant, open from 11:00 a.m. to 11:00 p.m., 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 provided in an area between the riverfront and the plaza that lead to the apartment and office buildings.

On April 11, 1964, despite a problem with the plumbing, the three main dining rooms at Marina City were shown off for the first time to a private benefit for St. 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.”

Designed by Samuel Horowitz and Milton Zick, Parlours and Galley & Grog were separated by a bar called the 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 parlour chairs, Viennese Coffee Shop, which would specialize in Viennese pastries, was designed to look like a sidewalk cafe. It was open from 7:00 a.m. to 10:00 p.m.

Originally managing the restaurants for Hilton was German-born Rolf Lehmann. Norman Nussbaum 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 home port were then announced.

By July 1965, the restaurant manager was William Curtis. In mid-1965, he opened Pier Too at Marina City, an informal restaurant with servers called “Pierettes” who wore Mandarin dresses.

(Left) Every day at 5:30 p.m., the ship’s bell in the Ship’s Bar & 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.

Newspaper photo (unknown source, circa 1963) from Dearborn Street south of Wacker Drive, showing 19th floor of of west tower parking ramp still under construction.