Wolfgang Puck Catering provided a three-course seated dinner on the rooftop. The meal included vine-ripened tomato and Burrata cheese salads, roasted filet mignon with wild-mushroom melted leek ravioli, and Grand Marnier soufflé with organic market raspberries and Tahitian vanilla-bean sauce for dessert.

Brian Worley designed the decor, with the task of making the eighth-floor parking structure feel like a 1940s-style supper club. He created a multitiered dining room in which Bolthouse brought custom hand-tufted booths to accompany 10-inch crown molding that spanned the perimeter. Black and silver damask and Austrian valances swayed in the breeze. Large black crystal chandeliers and matching wall scones made the outdoor area feel like an interior space.

The black-tie event allowed guests to walk through the Americana and gave a peek at the development's fountain show. (Its fountain comes from the designers behind the the Bellagio's unmissable fountain in Las Vegas.)   —Alesandra Dubin