Alain Ducasse brings his food and wine pairing concept to the historic St Regis hotel. The interior is split into four dining rooms, a wine library and an eight-seat lounge. The menu suggests which wine from a 500-reference wine list would best complement your food.
- Opened: January
- Owner: St Regis New York
- Head chef: Tony Esnault
- Manager: Roy Buitenkamp
- Designer: David Rockwell, Rockwell Group
- Capacity: main dining room 72 wine vault 10
- Food: includes chilled Maine lobster with fennel or grapefruit and pear clafoutis, caramel croustillant and honey ice-cream.
- Prices: $16-$36 (£8-£18) food-pairing menu $110 (£56)
- Address: St Regis Hotel, 2 East 55th Street, New York, NY 10022, USA
- Telephone: 00 1 212 710 2277
- Website: www.adour-stregis.com