Texaco, a prospective tenant, had asked the management of the Chrysler Building to create a restaurant for executives.

[2] Tishman Speyer, which took over the Chrysler Building in 1998 and refurbished it, leased the top two floors of the Cloud Club space to tenants.

[citation needed] William Van Alen and Walter Chrysler had differing ideas of what the Cloud Club should be.

Charles McGrath of The New York Times wrote that the final design "reflected a somewhat uneasy compromise" between the men.

[2] Christopher Gray of The New York Times stated that the "Cloud Club was a curious mix of historic and modern.

"[1] McGrath stated that the space overall "seems almost preposterously small by today's standards" and because of all of the facilities inside it, its "backstage" areas "must have felt like a submarine - or, rather, like a very cramped airship.

[2] The main dining room, on the 67th floor,[2] was located on the club's south side and had a capacity of 30 people.

[1] The service areas included a barber shop, a humidor, kitchens, and a locker room.

The most well-known dishes were bread-and-butter pudding, black bean soup, and Dover sole.