A revolving restaurant is a usually tower restaurant eating space designed to rest atop a broad circular revolving platform that operates as a large turntable. The building remains stationary and the diners are carried on the revolving floor. The revolving rate varies between one and three times per hour and enables patrons to enjoy a panoramic view without leaving their seats. Such restaurants are often located on upper stories of hotels, television towers, and skyscrapers.
Other articles related to "revolving restaurant, restaurant, revolving":
... Each tower is actually topped by a revolving restaurant, however only one is open ... One can order steak ("the best steak in town") at the restaurant ... The revolving restaurant apparently had a 9 pm closing time but in recent years the closing time has been extended or relaxed based on the quality of the guests' tipping ...
... Piz Gloria is the name of the revolving restaurant on the Schilthorn near Mürren in the Bernese Oberland, Switzerland ... The cable car station and the restaurant were designed by the Bernese architect, Konrad Wolf ... The Piz Gloria restaurant claims to be the world's first revolving restaurant, although others already existed, such as the Space Needle in Seattle, Washington, U.S.A ...
... A barrel-shaped, but stationary, restaurant on Fernsehturm Stuttgart, a TV tower in Stuttgart, Germany, built in 1956, was noted as the inspiration for the idea of a revolving ... A revolving restaurant on Florianturm, a TV tower in Dortmund, Germany, was brought into service in 1959 ... mall pioneer, is said to be the first in the United States to design a revolving restaurant, at La Ronde, atop an office building at the Ala Moana Center in Honolulu in 1961 ...
... Carnival Heights, Chennai Chicago Revolving Restaurant, Ernakulam Falak, Hotel K.C Residency, Jammu city Kandeel, Tex Palazzo Hotel, Surat (Asia's 1st revolving hotel) Om Revolving ...
Famous quotes containing the words restaurant and/or revolving:
“A restaurant is a fantasya kind of living fantasy in which diners are the most important members of the cast.”
—Warner Leroy, U.S. restaurateur, founder of Maxwells Plum restaurant, New York City. New York Times (July 9, 1976)
“A man so various, that he seemed to be
Not one, but all mankinds epitome.
Stiff in opinions, always in the wrong;
Was everything by starts, and nothing long:
But in the course of one revolving moon
Was chemist, fiddler, statesman and buffoon.”
—John Dryden (16311700)