Through details small and large, the St. Regis’s flagship restaurant conveys a vintage mountain man (and woman) vibe—line illustrations on the menu, leather placemats, a good selection of meat and seafood, and 30 kinds of whiskey. Chef Laurent Pillard’s menu ranges from cinnamon quinoa waffles at breakfast and lunch fare like chilled corn soup and salmon belly and kimchi tacos to more complex dinners, including citrus-brined chicken with a local squash medley, nduja potatoes, caramelized onion, and chicken sausage or seared trout with pea and ricotta scarpinocc, butter-glazed heirloom carrots, baby turnips, sweety drop peppers, and piquillo coulis.
