The St. Regis New York offers distinguished culinary options, featuring traditional favorites with a twist. Experience stylish dining at the Astor Court, an elegant and stately open-style lounge, or enjoy cocktails and canapés at the sophisticated King Cole Bar.
Astor Court & King Cole Bar
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.
KING COLE BAR
For over a century, the St. Regis New York has stood as an emblem of style and sophistication in the heart of Manhattan and the hotel's famous King Cole Bar remains one of the city's most stately cocktail lounges, nightly drawing the city's elite.
The King Cole Bar is world-renowned, most recently recognized as the “Best Bar” in the 2014 Virtuoso’s “Best of the Best” Awards as well as the “Best Bar of 2014” by CNN Money.
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
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)
Reserve the most exclusive table in New York: Table 55 at the iconic King Cole Bar. Learn More
Born of a distinctive legacy from one of the Astor family’s most cherished traditions, afternoon tea is a treasured experience at The St. Regis New York and remains one our most exquisite culinary journeys. Treat your loved ones to the hallowed St. Regis tradition of Afternoon Tea as it comes alive at daily in the Astor Court from 3:00pm to 5:00pm.
The Bloody Mary has been a part of St. Regis history since 1934 when bartender Fernand Petiot introduced the “Red Snapper,” which would later be renamed the Bloody Mary. The famed cocktail was created when Serge Obolensky, a well-known man about town whose penchant for vodka was in keeping with his aristocratic Russian background, asked Petiot to make the vodka cocktail he had in Paris. The formula was spiced up with salt, pepper, lemon and Worcestershire Sauce, but since “Bloody Mary” was deemed too vulgar for the hotel’s elegant King Cole Bar, it was rechristened the “Red Snapper.” While the name may not have caught on, the spicy drink most certainly did and over the years it has become the signature cocktail of the King Cole Bar. In October 2014, the beloved libation celebrated its 80th Anniversary in grand style at The St. Regis New York and around the world.
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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