Under the direction of renowned chef and restaurateur John DeLucie, The King Cole Bar & Salon opened inside the iconic St. Regis New York on November 4, 2013. Served in a glamorous sophisticated lounge on Fifth Avenue, he debuted a menu of modern classics with his international spin. Chef DeLucie worked closely with the hotel’s Executive Chef Baasim Zafar to develop dishes inspired by their world travels featuring flavors from India, Morocco, the Mediterranean and Japan.

“We are delighted to welcome Chef DeLucie to The King Cole Bar & Salon, offering guests and New Yorkers an unrivaled dining experience that is quintessentially Manhattan,” said Paul Nash, General Manager of The St. Regis New York. “This exciting collaboration marks another chapter in the hotel’s storied history, and further establishes The St. Regis as a destination for discerning international travelers and stylish New Yorkers alike.”

Native New Yorker, DeLucie comes to The St. Regis with 20 years of experience, including highly acclaimed stints as executive chef and partner of The Waverly Inn in Greenwich Village as well as proprietor and executive chef of Manhattan’s The Lion, Bill’s and Crown restaurants.

The King Cole Bar & Salon is serving breakfast, lunch, dinner and afternoon tea with menu items reflecting The St. Regis New York’s culinary past, like the seafood platter of oysters, clams, lobster and caviar, along with the chef’s own family recipes like Grandma Guilia’s Meatballs. Chef Zafar’s history also makes an appearance in the “Everything Crusted” Salmon which is topped with his family’s ‘labne’ recipe—a Middle Eastern spice yogurt. Guests will be savoring such dishes around an open fireplace or along the communal dining table for larger parties.