Performance Art Meets Culinary Excess at a Hyper-Glam Supper Club

Food & Wine: Devour Lobsters and Be Hand-Fed Dessert at Queen of the Night
Lobsters are served in bird cages at Queen of the Night. Photo courtesy of Matteo Prandoni /
By Joe Harper Posted January 17, 2014

Every night in a dark Times Square basement, dancers twirl in skimpy costumes, acrobats flip and fly, and ticket holders devour suckling pig-on-a-spit and lobsters served in bird cages. This is Queen of the Night, the new over-the-top-indulgent, hyper-glamorous production from Randy Weiner, of runaway hit Sleep No More. The producer responsible for staging topless Macbeth scenes in a pitch-black interactive maze at the McKittrick Hotel (Sleep No More is still running) is now taking on the supper club. Open since New Year's Eve in the revived Diamond Horseshoe Club (a 1940s venue closed for 60 years), this latest production features food from Le Cirque alum Jason Kallert with presentation designed by artist Jennifer Rubell.

"We took a lot of inspiration from the Marchesa Luisa Casati," says Rubell, referring to an eccentric Italian muse of 1920s high society. "Her galas and feasts always had a kind of grandeur." We recently experienced this end-times spectacle and were especially titillated by dessert: a chocolate-hazelnut dacquoise (meringue cake), hand-fed to you by the show's actors. "From the beginning, we really wanted dessert to be served this way," says Rubell. "It is a sort of extreme surrender to have somebody feed you. It's deeply and intensely satisfying."

The show opened on New Year's Eve and is slated to run for six weeks, though speculation abounds that its run will be extended. Tickets range from $125 for the basic experience to a $500 VIP pass that buys unlimited drinks and a trip into the kitchen for canap├ęs.

Related: Art-Inspired Desserts
Recipes from Jennifer Rubell
Make Your Own Chocolate-Hazelnut Meringue Cake

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