The Tony Awards are fast approaching…and for theatre folk, that means finalizing Tony office pools, planning for potential watch parties, and preparing for the after-party!
Every year, awards sponsor CityNational Bank connects winners, nominees, and guests alike with a fabulous post-awards soiree for the ages.
The 2026 Tonys are no different, with the official after party taking place right next door to Radio City Music Hall in the Rink at Rockefeller Center, and catered by a host of 30 Rock restaurants, including NARO, Jupiter, 5 Acres, and Smith & Mills. In addition to special menu items from these bold-faced culinary names, regular Rock Center vendors like Shake Shack, Daily Provisions, and Luke’s Lobster will also be available for nominees to nosh on.
Tony sponsor Dewar’s Scotch Whiskey will also be on hand to provide drinks at the afterparty, including the Showtime Spritz (Dewar's 12 Year Old Scotch, Fig Leaf Vermouth, Blanc Vermouth, Italian Aperitivo, Lime, and Yuzu Soda) and Maid for the Stage (Dewar's 12 Year Old Scotch, Fino Sherry, Pine Distillate, Dark Rum, Lemon Juice, Simple Syrup, and Cucumber).
But just because you may not be attending the after-party with the stars doesn’t mean you can’t catch these vivacious vendors on your own throughout the year.
Here’s where you could (potentially) be partying on Tony night, and what they have to offer:
NARO
With a newly reimagined all-day à la carte menu, bold new signature dishes, and a refreshed interior design, this 60-seat modern Korean restaurant from the husband-and-wife duo behind Manhattan’s two-Michelin-starred Atomix—Junghyun “JP” and Jeongeun “Ellia” Park—was revamped in 2021 as part of the greater restaurant rebrand at Rockefeller Center.
“People have this misunderstanding about Korean food,” says Junghyun. “It is known for barbecue, very strong flavors, and a lot of spicy foods.”
In contrast, the menu at Naro embraces other aspects of Korean life, evoking bar snacks and home-cooked dinners, in addition to the food of jesa (annual ancestral ceremonies) and loftier, royal-court cuisine. “I want to bring that aspect of Korean food to New York,” Junghyun says.
Menu highlights accordingly consist of a soy-marinated salmon appetizer, with kohlrabi noodles and cured salmon roe, a fresh take on bibimbap, featuring bluefin tuna, black garlic sauce, and puffed quinoa (sans gochujang), the always-reliable Korean Fried Chicken sandwich—lemon aioli, pickled carrots, perilla—and the signature NARO bowl, boasting fresh Wagyu beef.
Claiming Korean food is naturally packed with fruits and vegetables that aren’t always recognized by your average New York diner—yuja (yuzu), omija (magnolia berry), gosari (fern brake stems), and mungbean sprouts among them—Junghyun hopes to change hearts and minds by putting these lesser known flavors front and center in Naro’s new vegetarian tasting menus.
Meanwhile, desserts include a signature mango bingsu with coconut ice, a Grilled Corn Popsicle, with corn ice cream, shortbread and jam, served in a dark chocolate ganache, and the popular Korean Twisted Donut, filled with banana custard and topped with a sesame nougatine; housemade ice creams fill out the remainder of the offerings.
In addition to the a la carte menu, Naro offers a lunch prix fixe with two courses at $39 or three at $49, and a five-course dinner tasting menu that starts at $125 per person.
NARO is open 7 days a week for lunch from 11:30am-2:30pm, happy hour from 2:30pm-5pm, and dinner from 5pm-11pm.
JUPITER
The latest offering from Jess Shadbolt, Clare de Boer, and beverage director Annie Shi— the critically acclaimed trio behind the celebrated Soho eatery King—is this all-day pasta and wine restaurant, named for the Roman god, located on the concourse level. Fittingly, it overlooks the statue of Prometheus at the skating rink, aiming to “display regional Italian dishes through a distinctively British lens” within its menu.
“There’s something for everyone,” says de Boer, noting the plentitude of “primarily dressed-up carbs” they offer, like the Rigatoni Carbonara, with guanciale, black pepper, and Parmigiano Reggiano, the Pappardelle, stewed in an 8-hour beef ragu, the classic Spaghetti & Meatballs, or the fresh Ravioli Verdi, stuffed with spinach. The ever-evolving menu includes a handful of mains, such as Bangs Island Mussels in a spicy tomato broth, an oven-roasted halibut served with artichokes and fennel, a Hanger Steak with a velvety fonduta and arugula, and quick-and-easy appetizers like olives, bruschetta, focaccia, and a “can’t-miss” Fritto Misto (shrimp, calamari and zucchini, served with crème fraiche and pomodoro sauce).
Drinks are aplenty, with traditional apertivi, vintage amari, and various spritzes in the mix. Save room for dessert—the Affogato, housemade Torta All’olio D’oliva, and signature 30 Rock Cake among the faves.
“We’re zooming in on something we really respond to and expanding it,” concludes de Boer, of the “homier” menu that contrasts their former offerings at King. “This is how we like to eat.”
Jupiter is open Sunday from 12pm-8pm, and Monday-Saturday from 11:30am-10pm.
5 ACRES
Inspired by Midwestern dishes of yesteryear and beloved burger joints peppered throughout the city, 5 Acres’ eclectic menu centers around “vegetable-heavy” classic American tavern cuisine, with “occasional detours” into fancier fares…‘cause you simply “gotta take some risks” with the Midtown crowd.
“[It’s] where you can get fancy and [go] for a special occasion,” as much as it is a place “you can just stop by for a good burger,” says chef and owner Greg Baxtrom, who started out with popular Brooklyn haunts Olmsted and Patti Ann’s Family Restaurant and Bakery before graduating to Manhattan. “It looks like a Rainforest Café,” he laughs, elaborating on the comparison, “but [it’s] classy.”
Dishes, prepared with the help of culinary director Sherry Cardoso, similarly straddle both sides—Gochujang Baby Back Ribs with fennel coleslaw and fries, Arctic Char Amandine with green beans, cherry tomatoes and brown butter, and a Maine Peekytoe Crab Tagliatelle with basil & Calabrian chili on one side, while a Prime Rib Chicago Italian Beef Sandwich (grilled peppers & giardiniera), a Pastrami Reuben (red cabbage sauerkraut, Swiss cheese and a 5A sauce), a Wagyu Chicago Style Hot Dog, with neon green relish, tomato, onion, sport peppers, a pickle spear, and all the fixins, and a Brisket Short-Rib Blend Wisconsin Burger—cheddar cheese, bacon, onions, pickled jalapeño, house BBQ sauce on a pretzel bun—hang on the other.
Meanwhile, Baxtrom builds on nostalgia for his childhood. 5A Golden Chocolate Cake, off the dessert menu, nods to his boyhood favorite, while “Chips and My Mom’s Goop” off the apps list, and a bread basket accompanied by personal scissors, are reminiscent to his mother, who was and remains a classroom teacher, as well as, of course, his biggest influence in life.
Trey Bliss takes charge of the wine list, with both natural fermented and indigenous options included, while Olmsted’s former bartender Andrew Zerrip mans the cocktails—5A Espresso Martini, Meyer Lemon Drop, and Cherry Old-Fashioned among them—in addition to an array of non-alcoholic classics to cap off the experience in an “oasis-like dining room….both lively and inviting” from beginning to end.
5 Acres is open daily from 12pm-8pm.
SMITH & MILLS
Photo courtesy of Smith & Mills.
With Smith & Mills, longtime friends and restaurateurs Akiva Elstein and Matthew Abramcyk have established a “vibrant, timeless environment” where “the past collides with the present” and “timeless style meets unforgettable flavors.” After thriving in their Tribeca location since 2007, the pair brought that electric, enticing “party-like” energy to Rockefeller Center in 2023, and quickly cemented the establishment as the “go-to social spot” in Midtown Manhattan.
Boasting an expanded raw bar selection, a private dining room, and an expertly crafted array of libations, the space advertises itself as “multi-purpose,” suited to a wide variety of company and occasions. “We love when different types of people come and get together, whether it's bankers spending thousands of dollars on champagne and oysters, [or] young people [getting] a beer and a burger,” say Elstein and Abramcyk in a statement. “You want to have an office meeting, lunch with your mom….or [a place] to take your sexy date? Whatever it is, we've tried to design a space that fits [it] all.”
“I think of Smith & Mills as Rockefeller Center’s bar,” adds General Manager Dan Merer, of the ambience. “But don’t sleep on the food.”
Indeed, the kitchen is one of the highlights. From a menu curated by Chef Miguel Diaz, light bites include a tuna crudo (leche de tigre, avocado mousse, orange, kalamata, cilantro oil), classic French Onion Soup (aged gruyère, toasted garlic croutons & chives), housemade Chickpea Croquettes, served with dill yogurt sauce, and a spectacular Oysters Rockefeller (baked oysters, breadcrumbs, scallion, parsley), while mains boast an “irresistible” whole branzino, mouthwatering mussels, steeped in saffron broth and served with sourdough, an “umami-packed” cavatelli with truffles, wild mushroom, and fiore sardo cheese, in addition to other favorites on the jam-packed list.
For a sweet ending to your night, bask in the Basque Cheesecake (topped with lemon and pineapple compote) or indulge in the Banana Chocolate Cake, infused with chocolate liqueur and topped with whipped cream.
And off the drinks menu, imbibe in the trio of “mini-tinis,” a Rockefeller Center-exclusive invented by beverage director Robert Krueger, and named one of New York’s Best New Martinis shortly upon opening; classic cocktails, beers, ciders, wine and champagne round out the offerings, while non-alcoholic options, like the tropical Pineapple Grove, made with zero-proof spirits from Lyre and Giffard aperitif syrup, allow the sober-minded to get in on the action.
Top it all off with a transformative ambiance of reclaimed dark wood, soft lighting and overall allure “blending historic character with modern flair.” “Almost everybody says they don't feel like they're in the [Rink Level] once they step inside,” Elstein says. “We wanted to create this atmosphere that transports you somewhere else.”
And, all in keeping with their mission, they’ve succeeded. Because at Smith & Mills, as they tout, “it’s not just a meal—it’s a moment.”
Smith & Mills is open on Saturday and Monday for dinner service from 4pm-10pm, and Tuesday-Friday from 11:30am-3pm for lunch, and 4pm-10pm for dinner. Happy hour is available Tuesday-Friday from 2pm-5pm.
SHAKE SHACK
Since its initial opening as an establishment in 2004 (it started out as a Madison Square Park hot dog cart in 2001), Shake Shack has served “elevated versions of American classics” using only the freshest, premium ingredients.
Known for its made-to-order Angus beef burgers, crispy chicken and signature Shroom Burger creation, in addition to beer, wine, lemonades, milkshakes and more, Shake Shack has since established itself as “a cult-brand with widespread appeal,” built on the idea that they “Stand for Something Good,” Supporting communities through delivering exceptional food and hospitality, and serving guests and team members alike with the same ideals, enforcing “fellowship” and impact with every interaction.
On the food side, in addition to the standards, a new “Good Fit” menu boasts lettuce wraps and gluten-free options, while summer-exclusive BBQ offerings include a Smoky Classic BBQ Burger (topped with American cheese, applewood-smoked bacon, pickles, crispy onions, and the eponymous sauce), a BBQ Chicken Sandwich, prepared the same but swapping out the proteins, and a brand-new Boneless Baby Back Rib sandwich—made with meat slow-cooked for nine hours, marinated in a state-of-the-art spice blend with apple cider vinegar, topped with fresh cole slaw and pickles.
Shake Shack is open Monday-Friday from 10am-10pm, and Saturday & Sunday from 11am-10pm.
DAILY PROVISIONS
Photo by Peter Garritano.
From Danny Meyer and the Union Square Hospitality Group, Daily Provisions is an all-day café catering to the many needs of hungry New Yorkers, whether they’re shopping on Fifth Avenue, visiting Times Square, en route to Central Park, or just passing by on the way to work!
Stop in for a coffee, cookie or cruller in the morning — the Yuzu cruller made with cold-pressed juice, or the Oatmeal Cherry cookie (GF), are among the bestsellers — or a glass of wine, beer or a martini when the day is done. A selection of soups, salads, and sandwiches are also available, the latter including the Broccoli Mushroom Melt, bound together by a blend of Gouda and cheddar cheese, and the herb chicken salad sandwich, a zesty blend of the titular item, mixed with cucumber, spinach, and arugula on a seeded sourdough bread, among others. Should you choose, enjoy a main course of Roast Chicken or Seared Salmon, available in various sizes, with your choice of side, which includes mashed potatoes, roasted broccoli, or their signature snap peas & quinoa mix.
Daily Provisions is open Monday-Friday from 7am-8pm and Saturday & Sunday from 8am-7pm.
LUKE’S LOBSTER
With the Rock Center locale open as of April 2026, Luke’s Lobster has officially established nine locations throughout New York City. The Maine-based seafood company got its start in 2011, when namesake Luke Holden opened the first lobster roll shack in the East Village. Today, Luke’s is well-established, known for “the world’s best sustainably sourced Maine lobster roll” alongside crab rolls, shrimp rolls, lobster bisque, and an award-winning New England clam chowder, in addition to beer, wine, soft drinks, and other snacks.
Unless instructed otherwise, all rolls are served “Luke’s Way,” atop a split, toasted buttered bun with a squirt of mayo, a drizzle of lemon butter, and a sprinkle of Luke’s Secret Seasoning, and come with Kettle Chips and a soft drink. Should you choose, dive in further with a seafood roll “flight,” consisting of three half-rolls—lobster, crab, and shrimp—or a lobster roll sampler: three lobster half-rolls topped with lemon butter, hot honey, and truffle butter, respectively.
“A little taste of summer” perfect to kick off the season officially!!
Luke’s Lobster is open 7 days a week from 11am-8pm.
