New York is full of bars that pretend they have history, but the King Cole Bar is different. It’s heavy. It’s thick with the scent of expensive leather, old money, and the kind of quiet confidence you only get when you’ve been the center of the universe since 1932. If you walk into the St. Regis New York looking for a quick, cheap drink, you’re in the wrong place. This is where the Red Snapper—the original Bloody Mary—was born, and the room still feels like it’s vibrating with that specific, mid-century energy.
Honestly, most people get it wrong. They think the St Regis NYC bar is just a tourist trap for people who watched too many old movies. It’s not. It’s a functional piece of New York history that manages to stay relevant without trying particularly hard.
The Mural That Everyone Stares At
You can’t talk about this place without talking about Maxfield Parrish. The "Old King Cole" mural behind the bar is massive. It’s thirty feet of vibrant, glowing oil on canvas. It was originally commissioned by John Jacob Astor IV for his Knickerbocker Hotel, but after that closed, it eventually found its home here at the St. Regis in the 1930s.
Here is the thing about the mural: it has a secret.
If you look closely at the faces of the courtiers surrounding the King, they’re smirking. The legend—which the bartenders will confirm if they aren't too busy shaking up martinis—is that the King is, well, passing gas. The courtiers are reacting to the smell. It’s a bit of juvenile humor hidden in one of the most sophisticated rooms in Manhattan. Maxfield Parrish apparently had a sense of humor that outlived him. The mural was recently restored, costing a fortune, to ensure those colors stay as vivid as they were during the Great Depression. It worked. The gold leaf practically glows under the dim lights.
The Red Snapper and the 1934 Connection
People argue about where the Bloody Mary started. Some say Paris. But the St Regis NYC bar has the strongest claim to the version we actually drink today. In 1934, a bartender named Fernand Petiot brought a vodka-and-tomato juice drink over from Harry’s New York Bar in Paris.
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But the guests at the St. Regis were refined. They wanted spice.
Petiot added salt, pepper, lemon, and Worcestershire sauce. The name "Bloody Mary" was considered a bit too vulgar for the high-society crowd at the time, so they renamed it the Red Snapper. You can still order it today. It’s served in a tall glass, perfectly balanced, and it doesn't come with a whole fried chicken or a slider on top of it like the "over-the-top" brunch spots do now. It’s just the drink. Cold. Spicy. Proper.
Why the Atmosphere Is Kinda Intimidating (At First)
Walking in can feel like you've accidentally stepped onto a film set. The ceiling is high. The wood is dark. The waiters wear white jackets. It’s the kind of place where you instinctively straighten your tie or check if your shoes are polished.
But once you sit down, the stiffness evaporates.
The St Regis NYC bar operates on a first-come, first-served basis. They don’t take reservations for the bar tables. This creates a weirdly democratic mix of people. You’ll see a billionaire hedge fund manager in a bespoke suit sitting three feet away from a couple of backpackers who saved up for three months just to afford one round of drinks. It’s a crossroads.
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What to Expect When You Arrive
- The Wait: On a Thursday or Friday night, expect to wait. There’s a velvet rope. It’s annoying, but it keeps the room from getting packed like a subway car.
- The Dress Code: They say "smart casual," but honestly, lean toward "smart." You won't get kicked out for wearing clean sneakers, but you'll feel better in loafers.
- The Snacks: They usually bring out a trio of bar snacks. Nuts, olives, maybe some crackers. They’re high-quality. Don’t fill up on them if you’re planning on dinner.
The Cost of Admission
Let’s be real: the prices are eye-watering. You aren't paying $30 or $40 for the alcohol. You're paying for the real estate. You’re paying for the fact that Salvador Dalí used to sit in these chairs. You're paying for the security, the history, and the fact that you can actually hear your partner speak because there’s no thumping EDM music playing.
Is it worth it?
If you value "vibe" and historical weight, yes. If you just want a buzz, go to a dive bar in the East Village. The King Cole Bar is an experience, not a pit stop. It’s the kind of place where you order one drink and linger for an hour just to soak in the architecture.
The Architecture of a Power Room
The room was designed to feel enclosed and private. The dark oak paneling absorbs sound. Even when the bar is full, the acoustics are remarkably dampened. It’s designed for secrets. This is where business deals were made for decades before Slack and Zoom existed.
The bar itself is a long, heavy stretch of wood where the bartenders move with a specific kind of economy of motion. They aren't "mixologists" who spend twenty minutes garnishing a drink with a dehydrated forest. They are bartenders. They make classic drinks perfectly. If you ask for a Martini, you get a Martini. It will be the coldest thing you’ve ever touched. It will be exactly what you expected.
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Common Misconceptions About the St Regis NYC Bar
A lot of people think the bar is only for hotel guests. It isn't. It’s open to the public, though guests do get some priority if the hotel is at capacity.
Another myth is that it’s "stuffy." While the decor is traditional, the service is usually quite warm. The staff there have seen everything. They’ve served royalty and they’ve served people who are clearly nervous to be there. They treat everyone with the same professional distance that feels like respect rather than coldness.
How to Actually Enjoy Your Visit
Don’t rush. If you’re going to the King Cole Bar, make it the main event of your evening or the final capstone.
- Go early or late. The "after-work" rush between 5:30 PM and 7:30 PM is brutal. If you show up at 4:00 PM when they open, you can usually snag a prime seat right in front of the mural.
- Talk to the bartender. Ask about the history. They know the stories. They know which celebrities have "permanent" spots and which corner is the best for people-watching.
- Order the Red Snapper. Even if you don't like tomato juice, try it. It’s the signature. It’s like going to Philadelphia and not getting a cheesesteak.
- Look at the details. The molding on the ceiling, the way the light hits the bottles, the weight of the silver bowls. It’s all intentional.
The Evolution of Luxury in Manhattan
The St Regis NYC bar represents an era of New York that is slowly disappearing. As modern luxury shifts toward glass towers and "minimalist" aesthetics, the King Cole Bar stays rooted in maximalism. It’s brass. It’s velvet. It’s oil paint.
It hasn't changed much because it doesn't need to. In a city that is obsessed with the "next big thing," there is something deeply comforting about a place that hasn't changed its signature drink recipe in ninety years. It’s a benchmark.
Actionable Steps for Your Visit
If you’re planning to head over to the St. Regis, keep these logistics in mind to avoid being disappointed.
- Check the hours: They typically open in the late afternoon. Don't show up at noon expecting a cocktail; the room is often used for other functions or is closed for cleaning.
- Budget accordingly: Expect to spend at least $100 for two people, including tip, for a single round of drinks.
- Check for private events: Occasionally, the bar is closed for high-profile private parties. A quick call to the St. Regis front desk before you jump in an Uber can save you a wasted trip.
- Put the phone away: Take one photo of the mural, then put your phone in your pocket. This isn't a place for "content creators" to film tutorials. It’s a place to be present. The regulars will appreciate it, and you’ll actually enjoy the atmosphere more.
The King Cole Bar remains one of the few places in New York where you can feel the weight of the 20th century without it feeling like a museum. It's a living, breathing, drinking room. Go for the mural, stay for the Red Snapper, and leave with a sense that you've touched a very specific, very polished piece of Manhattan history.