Inspired by Chef Greg Baxtrom’s years as an Eagle Scout, Camp 5 Acres is the seasonal outdoor extension of 5 Acres, bringing the nostalgia of an American summer camp to the heart of Rockefeller Center.

Camp 5 Acres is built around the simple pleasures of gathering outdoors, sharing exceptional food, and creating memorable moments. It brings together warm hospitality, seasonal ingredients, and the spirit of summer in the middle of New York City.

The menu celebrates classic American summertime food. Guests will find a short rib burger with Summer Sauce, a lobster roll with giardiniera mayo on a poppy seed bun—a nod to Greg’s Chicago roots—and crispy tater tots served three ways: classic, topped with nacho cheese and pickled jalapeños, or elevated with truffle and caviar. Other favorites include Wagyu corn dogs served with corn mustard and cherry ketchup.

Dessert is led by Pastry Chef Emily Hall, formerly of Crown Shy and Saga, with playful summer classics including a hot fudge sundae with peanut brittle, a strawberry shortcake sundae, house-made cookie ice cream sandwiches, and the iconic red, white, and blue Rocket Pop.