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The St. Regis New York

Uptown sophistication and New York City fine dining meets downtown chic

Maxfield Parrish’ Art Nouveau masterpiece — the mural behind the King Cole Bar — highlights stylish dining.   Enjoy breakfast, lunch, dinner, or afternoon tea at the new King Cole Bar & Salon. Or experience Table 55, where dining and glamour intersect.

Scroll down to learn more about our New York City fine dining options.


King Cole Bar & Astor Court

Located in the heart of midtown Manhattan, The St. Regis New York is delighted to present Astor Court, an elegant and stately open-style lounge where guests and visitors alike are invited to delight in a world-class menu of modern classics. Helmed by Executive Chef James Ortiaga and Executive Pastry Chef Jeffrey Wurtz, Astor Court’s menu masterfully combines the freshest seasonal ingredients locally sourced from nearby farms to present traditional favorites with a twist, incorporating diverse spices and flavors that reflect the cultural mix found in New York City. 

Astor Court at The St. Regis New York presents a comfortable, convivial and inviting ambiance, offering a chic elevated dining area, a long communal table for large parties, and sumptuous residential seating surrounding dramatic open fireplace. Open daily for breakfast, lunch, afternoon tea and dinner, Astor Court offers a selection of the city’s most tantalizing appetizers, entrees, sides and desserts.

CUISINE | International

ATMOSPHERE | Sophisticated Lounge

SETTING |  Modern Glamour

RESTAURANT HOURS |  Monday – Saturday 7:00AM – 1:00AM; Sunday 7:00AM – 12:00AM.  Full menu available until 11:00PM; Bar Menu available until close

BAR HOURS |  Monday – Saturday 11:30AM – 1:00AM; Sunday 12:00PM – 12:00AM

DRESS CODE | Smart Casual

Bar Menu | Wine List


Seasonal Chef's Tasting Menu

Chef Ortiaga offers diners a newly debuted seasonal chef’s tasting menu highlighting the month’s best ingredients in inventive and diverse dishes. The three-course fixe prix menu evolves each month to pay homage to a new culinary theme – from wild mushrooms to game season to seafood.


Razor Clam Chowder (black truffle, bacon, espelette croutons)


Peppered Jumbo Prawns (squid ink pasta, almonds, bergamot scampi emulsion)


Yuzu Lemon Curd Tart (white chocolate, spearmint leaf, vanilla meringue)


Table 55

Reserve the most exclusive table in New York: Table 55 at the iconic King Cole Bar.  Learn More


Afternoon Tea

Afternoon Tea Menu

Afternoon Tea: Daily 3pm to 5pm - 55 USD / with champagne 70 USD (plus tax)


Bloody Mary


Executive Chef James Ortiaga

Ortiaga began his career at March Restaurant in New York City as a Sous Chef, where he was then promoted to the role of Chef de Cuisine at the restaurant. Ortiaga additionally held Sous Chef positions at Mix Restaurant in New York, alongside Alain Ducasse, and at the Pierre Hotel. He also served as Sous Chef at L’Atelier de Joel Robuchon at the Four Seasons before accepting the Executive Sous Chef position at Mauna Lani Bay Hotel and Bungalows in Waikoloa, Hawaii. Ortiaga joined The St. Regis New York team in 2011 as Executive Sous Chef. He earned his Bachelor of Arts in Coursework from New York Restaurant School in New York City.


Pastry Chef Jeffrey Wurtz

Pastry Chef Jeffrey Wurtz has spent over a decade working with world-renowned chefs, including Daniel Boulud, Alain Ducasse and Joel Robuchon. Jeffrey earned his first Executive Pastry Chef position with the Four Seasons Hotel in San Francisco where he oversaw the hotel's pastry program. After two and half years with the Four Seasons, Jeffrey returned to New York City to take on the role of Executive Pastry Chef at the legendary Le Cirque, and then to another iconic property, as Executive Pastry Chef of The Plaza Hotel. Then on to opening a big project called Le District downtown before returning to the St Regis.



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