When the Empire State Building was erected in 1931 Prohibition was still in effect, so alcoholic drinks were not served, of course. Today, you can recall that historic era with a Prohibition Punch or an Empire Cocktail at the Empire Room on the ground floor on the south side of the landmark building. The décor, with mahogany paneled walls, marble bar, and comfortable leather chairs, captures the Art Deco feel of the era. 

Primarily a cocktail lounge where you can raise a glass in a “Toast to Another Time,” Empire, also serves a bar lunch of classic New York sandwiches, such as the Reuben, the Italian hero, and a roast beef slider topped with melted Swiss cheese and fried onions. The popular Chili may be the best you will find in the city. It was created by Ken McClure, the vice president and general manager of Hospitality Holdings, which operates lounges in landmark buildings, and who happens to be a culinary school graduate. The ingredients cooked at a slow simmer include ground beef, chilies, onion, tomato, coriander, smoked paprika, and his “secret” of semi-sweet chocolate and cinnamon. (At least, that’s all that he would reveal.) It is served in a crockery bowl with a dollop of cold sour cream on top to offset some of the heat. The chopped salad, another classic of the era is a veritable bowl of fresh veggies of similar size, dressed with a light, bright white wine vinaigrette.

The favorite cocktail is the Midtown Bleu of vodka and blue-cheese stuffed olives.  Bar snacks include the wildly addictive truffle popcorn, which, once ordered by one person, creates a craving so strong that everybody in the room begins ordering it. Lunch and cocktails Monday to Saturday, noon to midnight; closed Sunday. -- Marian Betancourt