TORONTO — LOUIX LOUIS grand bar and restaurant is now open on the 31st floor of The St. Regis Toronto, offering contemporary American cuisine and a vivacious cocktail experience inspired by the iconic grand bars of New York and Paris during the Belle Epoque.

In partnership with Icon Legacy Hospitality and designed by DesignAgency, LOUIX LOUIS balances playful and youthful energies with regal sophistication, living up to the standards of luxury that define the St. Regis.

“With LOUIX LOUIS, The St. Regis Toronto is introducing the hotel-grand-bar concept to Toronto for the first time,” says Tim Terceira, general manager, The St. Regis Toronto. “Paying tribute to the iconic grand bars of New York and Paris at the turn of the 20th century, the LOUIX LOUIS design and menu introduces a new era of glamour to the city.”

Inspired by Toronto’s heritage as one of the largest distillery districts in the world during the turn of the 19th century, the dramatic interior is designed to represent the inside of a glistening crystal whisky glass. Warm light from billowing, bespoke chandeliers refracts throughout, establishing the intimate ambiance. Crowning the scene is a custom 18.5-ft. by 25-ft. ceiling mural by local artist Madison Van Rijn.

At the heart of LOUIX LOUIS is the two-storey-high grand bar made of Roma-Imperial marble with sculpted bronze shelving. Curved oak-wood walls, reflective beveled glass, oxblood bar stools and champagne-coloured drapery create the moody atmosphere. The restaurant seats 130 guests with an additional 600-sq.-ft. private-dining space that overlooks the grand bar and restaurant, as well as an outdoor secret garden.

The grand-bar houses one of the largest dark-spirit collections in Canada. The Patron’s Cabinet also allows luxury-spirit devotees to display private bottles and serve friends and clients from their own personal stock. The cocktail menu highlights the lesser-known classics, such as the New York Sour, which dates back to the late 1800s, and the Hanky Panky, created by the first female head bartender at the American Bar in The Savoy. Signature bar bites include lobster Hush Puppies, prosciutto croquettes and mini Croque Monsieur.

Helmed by executive chef Guillaume Robin, the contemporary-American menu offers a balance of decadence and approachability, featuring a range of dishes intended to suit any occasion. Dinner begins with signatures such as pork belly with kale, mint and pickled jalapeño, or smoked scallops in caviar cream with beetroot tartare. Guests can also indulge in caviar, oysters or the Grand Plateau seafood platter.

Mains include the whole truffle chicken for two, served both grilled and fried; Dover Sole Meuniére in seaweed-salted butter served tableside; and the Louix Burger with triple-cream brie, tomato compote and option to add foie gras. Sides include triple-cooked French fries served with whisky ketchup, green beans with smoked bacon and blue cheese and mushrooms with sherry-wine cream and tarragon.

The pièce de résistance, the 13-layer King’s Cake with 64-per-cent Guayaquil ganache, vanilla ice cream, and chocolate sauce.

This site uses Akismet to reduce spam. Learn how your comment data is processed.