The View NYC Reborn: 7 Shocking Changes At New York's Only Revolving Restaurant Under Danny Meyer's USHG

New York City’s most iconic, and perhaps most debated, dining experience is back, but not as you remember it. As of its grand reopening on February 12, 2025, The View Restaurant & Lounge, perched high atop the New York Marriott Marquis in Times Square, has undergone a complete, multi-million-dollar metamorphosis. This is no longer the all-you-can-eat buffet of yesteryear; it is a sophisticated, high-end destination reimagined by hospitality legend Danny Meyer’s Union Square Hospitality Group (USHG) and world-renowned designer David Rockwell.

The new iteration of The View is a bold statement, transforming the city’s only revolving restaurant into a culinary and architectural marvel that aims to capture the magic of its original 1985 debut while shedding its reputation as a tourist trap. This definitive guide breaks down the most crucial, and often surprising, changes you need to know before booking your next 360-degree dining experience in the heart of the Theater District.

The Visionaries: Danny Meyer and David Rockwell’s Grand Plan

The dramatic revival of The View is the result of a powerful collaboration between two giants of the hospitality and design worlds, signaling a serious commitment to elevating the restaurant’s status from novelty to necessity. Their partnership aims to restore the venue’s historical significance, which originally opened in 1985 as a relic of the 1960s revolving restaurant trend.

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Danny Meyer: The Hospitality Maestro

• Full Name: Daniel "Danny" Meyer
• Born: March 14, 1958 (St. Louis, Missouri)
• Role in The View: Founder and CEO of Union Square Hospitality Group (USHG), which now manages The View’s operations.
• Claim to Fame: Known for establishing some of New York's most acclaimed restaurants (Union Square Cafe, Gramercy Tavern) and pioneering the "enlightened hospitality" philosophy. He also founded the global fast-casual chain Shake Shack.
• Impact on The View: His leadership signals a complete overhaul of the dining concept, focusing on quality, service, and a sophisticated à la carte menu, a complete break from the previous buffet model.

David Rockwell: The Broadway Designer

• Full Name: David Rockwell
• Born: 1956 (Chicago, Illinois)
• Role in The View: Founder and President of Rockwell Group, responsible for the complete architectural and interior redesign.
• Claim to Fame: A celebrated architect and designer with a portfolio that includes The Shed, Nobu restaurants, and numerous high-profile Broadway sets, highlighting his deep connection to the Theater District.
• Impact on The View: Rockwell’s redesign focuses on a contemporary yet nostalgic aesthetic, carefully preserving the rotating mechanism while enhancing the views and creating distinct spaces for both dining and lounging.

7 Jaw-Dropping Changes to The View Restaurant NYC in 2025

The closure of The View for five years allowed the new team to completely reimagine the space on the 47th and 48th floors of the New York Marriott Marquis. These seven changes are the most significant for returning guests and first-time visitors.

1. The Buffet is Officially History

The most immediate and dramatic change is the complete abandonment of the all-you-can-eat buffet. The View has transitioned to a high-end, contemporary American à la carte menu, with a focus on expertly crafted dishes and elevated service. This move is at the core of Danny Meyer’s vision, shifting the restaurant's focus from volume to quality, ensuring the food finally matches the spectacular 360-degree skyline views of Manhattan.

2. A Split-Concept: Dining Room vs. The Lounge

The space is now divided into two distinct, yet complementary, experiences across the two levels:

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• The Dining Room: This is the premier restaurant experience, featuring a refined menu and, notably, a live piano player to set a sophisticated mood. This space is designed for a full, multi-course meal.
• The Lounge: A more casual, yet still elegant, space perfect for pre-show cocktails, after-dinner drinks, and shareable plates. The Lounge offers a vibrant bar atmosphere with the same revolving panoramic views.

3. The New Menu and Price Point

The new menu reflects the USHG standard of hospitality and quality, placing The View firmly in the "splurge-worthy" category for New York dining. While a full fixed-price tasting menu is available for around $125 per person, à la carte pricing is significant. Appetizers, such as the Jumbo Lump Blue Crab Cake with spicy remoulade, are priced around $36, and the Tuna Carpaccio with finger lime and wild arugula is approximately $26. Specialty Cocktails are listed around $25, confirming its status as an upscale Times Square destination.

4. The Rockwell Redesign: A Nod to Broadway

David Rockwell and the Rockwell Group have transformed the interior to feel more contemporary and less dated. The redesign emphasizes the theatricality of the space, a natural fit given Rockwell’s extensive background designing Broadway sets. The new design uses a more sophisticated palette and materials, ensuring that the interior design finally complements the stunning backdrop of the city lights, including the Chrysler Building, Empire State Building, and the Hudson River.

5. Business Casual Dress Code Enforced

Reflecting its new, elevated status, The View now strictly enforces a Business Casual dress code. This is a significant step up from the more relaxed standards of the past. Guests are expected to dress appropriately for a fine-dining experience, which typically means collared shirts and slacks for men, and comparable attire for women, moving away from casual tourist wear like shorts or athletic gear.

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6. Reservations are Essential and High-Tech

Given the immense interest in the reopening and the limited capacity of the revolving floor, reservations are now absolutely essential. The View has partnered with SevenRooms for its booking platform, a common system used by high-demand, high-end restaurants. Securing a table, especially for prime dining hours in the Dining Room, requires planning and booking well in advance, a stark contrast to the walk-in availability of the old buffet concept.

7. The Revolving Speed is Still the Same (Slow)

Despite the massive overhaul, one key element remains unchanged: the rotation. The restaurant still completes a full 360-degree revolution every hour, offering a continuously changing panorama of the New York skyline, from the bright lights of Times Square to the quiet glow of the Financial District. This slow, deliberate movement is the signature feature, ensuring every patron gets to experience every angle of the city during their meal.

Why The View’s Reopening Matters to NYC Dining

The View Restaurant & Lounge is more than just a place to eat; it is a piece of New York City history. Its original opening in 1985 cemented its place as a unique architectural and dining landmark. Its five-year closure created a void, and its new life under Danny Meyer represents a significant vote of confidence in Times Square as a destination for serious, high-quality dining, not just fast-paced tourism.

By replacing the mass-market buffet with a refined à la carte menu and a sophisticated bar/lounge atmosphere, USHG has successfully bridged the gap between a classic tourist attraction and a world-class culinary venue. The collaboration between the Union Square Hospitality Group and David Rockwell has created a rare opportunity for both New Yorkers and visitors to experience a truly elevated meal with a view that remains, without a doubt, the best in the city. The new View is set to be one of 2025's most talked-about restaurant revivals.