The restaurant's slogan was "Eat Up in the Air at the Top of the World's Fair." The restaurant was 120 feet up in the air beneath the Port Authority Heliport and offered panoramic views of the entire Fair and as far afield as the Statue of Liberty, the United Nations, Central Park and New York's many bridges. The restaurant seated 1100 in its dining room, bar, cocktail lounge and private room and was completely glass enclosed.
Lunch was a whopping $2.95 and dinner could be had for as little as $4.95. And if you wanted to avoid NYC traffic on your way to the restaurant, a round-trip ride on the helicopter was $6.95! According to an article in The New York Herald Tribune, 4/17/65, " Helicopters heading for the roof look as if they are about to come through the restaurant. The building vibrates but there is little noise. The place is completely sound-proofed and air-conditioned." According to the Tribune it was "A warm and gay place to be, with the Fair world stretching beyond in every direction." (For more information and some wonderful pictures visit nywf64.com.)
One of the dishes on the menu was Shashlik Caucasian, lamb on skewer, grilled with spiced onion and tomato quarters. I suspect the lamb was marinated in the Top of the Fair Marinade.
1/2 cup oil (olive oil or vegetable oil)
1/4 cup lemon juice
1 tsp. salt
1 tsp. oregano
1/2 tsp. black pepper
1 garlic clove, minced
Combine all of the above and mix well.
Marinate your meat (I used chicken cubes but you can use beef, lamb or pork.)
Assemble your veggies--I used tomatoes, red onion, zucchini and mushrooms.
Skewer your ingredients
Grill to delicious perfection!