King Cole Bar & Salon Gets an Epicurean Makeover by Chef John DeLucie

  • Seafood platter
  • Photo © Bruce Buck 2013
    Mural detail Photo © Bruce Buck 2013
  • Photo © Bruce Buck 2013
    Mural Photo © Bruce Buck 2013
  • Photo by Lori Berkowitz
    Chef John DeLucie Photo by Lori Berkowitz
  • Red Snapper
  • King Cole Bar & Salon rendering
  • Photo © Bruce Buck 2013
  • Photo © Bruce Buck 2013
  • Photo by Lori Berkowitz

King Cole Bar & Salon—the newly renovated lounge and dining venue at the St. Regis New York—opens this month under the direction of the New York chef and restaurateur John DeLucie. The new culinary concept is based on an upscale speakeasy and features intimate live music performances, classic cocktails, and contemporary American cuisine with an international twist, such as the tuna tartare with Asian pear and Sicilian pistachios. A highlight of the menu is an over-the-top seafood platter composed of fresh East and West Coast oysters, clams, lobster, king-crab legs, jumbo shrimp, and osetra caviar, priced at $550. Entrees include Barolo-braised short ribs with celery-root puree served with grilled ciabatta and grilled lamb merguez with roasted grapes; sides include couscous with apricots, chickpeas, and almonds, and DeLucie’s popular truffle mac-and-cheese. The venue is open for breakfast, lunch, afternoon tea, and dinner, and guests can still enjoy the bar’s signature St. Regis Bloody Mary—the Red Snapper) in front of the original Old King Cole mural and the roaring fire. (212.339.6857, www.stregis.com/newyork)

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