Introducing Pebble Bar: the new bar and restaurant housed in the legendary four-story townhouse at Rockefeller Center,
A famed drinking destination for over 100 years, the townhouse has a deep history rooted in NYC’s music and broadcast industry, and is known for its eccentric regulars.
A team of New Yorkers (also behind acclaimed restaurants like Grand Army, Celestine, and The Jane Hotel Ballroom & Rooftop) now rekindles the century-long social spirit of the Rockefeller property.
The Pebble Bar offers a lively experience with seafood towers and bar snacks, a beverage program with timeless cocktails that nod to New York's decade-defining clubs and institutions, and stunning design from renowned Gachot Studios.
Each floor is designed for a unique guest experience – from the first floor’s welcoming oak-paneled lobby that leads to the second and third floors’ intimate bar and full-service dining room, respectively, and finally Johnny’s, the fourth-floor events space, according to the release.
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“Formerly a watering hole named Hurley’s (1892-2000), the longtime gem is synonymous with NYC’s news and entertainment industries. Notable regulars included late-night TV host Johnny Carson, novelist Jack Kerouac, late-night TV host David Letterman, and decades of Saturday Night Live technicians.
Twenty years after Hurley’s closed its doors, partners Matt Kliegman, Carlos Quirarte, Noah Bernamoff, Julian Brizzi, and Matthew Charles – whose collective award-winning hospitality projects include establishments like The Smile, The Jane Ballroom, Grand Army, Celestine, Georgia Room, Bar Calico, Ray’s, and Black Seed Bagels – honor the legacy of the space,” the release states.
The release discloses that Pebble Bar’s three floors are designed by John and Christine Gachot, the founders of acclaimed Gachot Studios (other notable New York City projects include the newly opened Pendry Hotel at Manhattan West, Glossier in Soho, and Marc Jacobs’ West Village townhouse). The design ethos is a harmonic mash-up of iconic, decade-defining styles through which the site has lived.
“Executive chef Carlos Barrera (previously of Major Food Group’s The Lobster Club) offers a raw bar, seafood towers, bar snacks, and seafood-forward mains, all designed to share with a group or enjoy solo with a drink at the bar.
The Raw Bar offers East and West Coast Oysters with apple mignonette; Manila Clams with a red chimichurri; Shrimp Cocktail with cocktail sauce; Kampachi Ceviche with Leche de Tigre, and sweet potato; and Whole Maine Lobster with horseradish creme, pear and habanero relish.
Bar snacks include Pretzel Bites with Creole mustard; Popcorn with Za’atar; and Steak Tartare with truffle aioli, brioche, and cured egg yolk; and Entrees include the Seasonal Warm Salad with heirloom grains, sunshine dressing, and alfalfa sprouts; Crab Cakes with piquillo aioli and frisée salad; Roasted Squash with pepita gremolata, whipped mascarpone, and maple; and Mackerel, smoked and torched with scallion ginger purée and Tuscan kale.
Desserts like Burnt Cheesecake with brandy caramel; and Whipped Chocolate Ganache with passion fruit and Maldon salt; round out the menu,” the release states.
The release discloses, “Pebble Bar's beverage program features timeless cocktails that nod to New York's decade-defining clubs and institutions, a beer selection that highlights breweries throughout New York, and a global wine list that highlights terroir-driven selections and sustainable, family-owned vineyards.
Johnny’s is the fourth-floor event space that can host up to 50 guests. Accessible only by elevator (and a “secret” entrance via Rockefeller Center), Johnny’s features an intimate corner bar overlooking 6th Avenue, an eclectic mix of custom-designed Gachot sofas and area rugs, vintage chairs, stone coffee tables, and a classic black piano.
Designed to easily shift based on the room’s needs, Johnny’s is equipped for live music, DJs, screenings, panel discussions, intimate parties, and so much more.”
Pebble Bar is open 5 pm to midnight Sunday through Wednesday, and 5 pm to 2 am Thursday through Saturday. Reservations are available via Resy, and walk-ins are encouraged.
Photography by: Nicole Franzen, Max Flatow
