In the same way as the grandeur of the entrance had to match that of the hotel, well, a great hotel restaurant calls for a great chef and at the St. Regis it is Alain Ducasse who fills that role. His restaurant, Adour, named after the river of the same name near where he grew up in Castel-Sarrazin in southwest France, serves a French cuisine in a sublime setting created by the Rockwell Group. Materials such as Makore wood, leather and silver leaf have been used in the rooms conception and features include the gold and lavender toned-mural recalling a river by Nancy Lorenz, bronze framed glass wine display and private dining room with hand blown glass spheres suspended from above. At the wine bar, a unique touch screen bar surface has been created with which diners can learn more about, and choose, their wines. Ducasse has appointed Didier Elena, who was with him at Essex House, as executive chef, and Sandro Micheli as pastry chef who together create dishes specifically with wine in mind. The current seasonal menu starts with delights such as Alaskan king crab with celery root remoulade, citrus and basil and diver scallops in the shell with cauliflower, brown butter, capers, lemon and croutons. Fish mains include baked Atlantic halibut with baby leeks, watercress, cockles and champagne sabayon while on the meat side there is milk fed veal chop with creamy parmigiano, organic polenta and sautéed scallions. Finish off with one of the mouth-watering desserts like honey-pear cosmopolitan or chestnut soufflé. There are two tasting menus available, one of which, impressively, is vegetarian. Dinner only.
Astor Court is the more traditional dining room of the hotel and serves breakfast, lunch, afternoon tea, dinner and a Sunday brunch. The tables are laid with Porthault linens, Limoges china and Waterford crystal and an international/American menu is consumed upon them including such dishes as sheepsmilk ricotta ravioli with fava beans or buffalo steak tartare with quail eggs. On Wednesdays to Sundays there is a harpist playing in the afternoon while from Wednesday to Friday a guests can relax to the sound of the ivories in the evening.
Last but not least is the hotel's mythical bar, the King Cole, where, back in 1934, barman Fernand Petiot perfected the recipe for the Bloody Mary and renamed it the Red Snapper. Also of note is the bar's mural, painted by Maxfield Parrish in 1906 for Astor's hotel the Knickerbocker for the fee of $5,000. One of the most popular cocktails bars in the city, King Cole is open daily and a bar menu is also available.