Cheers to 60 Years of Loews Regency New York with a Diamond Jubilee Cocktail and New Executive Chef

With a new Executive Chef and diamond inspired cocktail to commemorate 60 years, The Regency Bar & Grill at Loews Regency New York Hotel has lots to celebrate.

Their flawless Diamond Jubilee cocktail is befitting of this momentous anniversary, as diamonds are indicative of 60 years, and it tastes just as fancy as it sounds. Featuring Patron El Alto Tequila Reposado, Aperol, and Lillet Blanc, this celebratory cocktail is both smooth and sweet, with subtle notes of figs, honey, caramel, dried fruit and vanilla. Chilled with a hand-crafted diamond shaped ice cube and topped with champagne and gold flakes, it’s time to cheers to 60 tasty and elegant years of being an Upper East Side institution.

Beyond sipping, there is plenty more to savor. The iconic hotel is proud to welcome a new executive chef, Manjit Manohar, to their kitchen. Manohar is bringing his culinary talents to reinvigorate the lunch, dinner and bar menus while still paying homage to the restaurant’s history. We got to meet Chef Manohar who dishes on the inspiration behind his latest creations:

How are you reinvigorating the menu?  

I want to re-establish The Regency Bar & Grill as a true neighborhood spot. I am fortunate to be a part of a restaurant that already has such a strong reputation as the ultimate breakfast spot in New York City. I am excited to expand our menus with recipes and dishes filled with the freshest ingredients available.

One of the dishes I am most proud of is the Crisp and Dip, available on the bar menu, featuring tzatziki, hummus, baba ghanoush, festive olives and pita crisps.

Are you inspired by seasonal flavors and ingredients? 

I am fortunate to live and work in one of the top culinary capitals of the world with access to some of the best seasonal ingredients of the highest quality.

I also work extremely closely with our beverage team to ensure seasonality of our drinks and cocktails. This summer, as part of Summerfest by Loews Hotels, we are featuring a Park Avenue Spritz made with fresh watermelon which will pair nicely with some of our new summer menu items.

What is your culinary background? 

For nearly 25 years, I have traveled around the world, learning about new cultures, and mastering new cuisines. Most recently I oversaw the kitchen operation The Standard Highline including The Standard Grill, Biergarten, The Living Room and Top of the Standard. Prior to that I worked at The Pierre Hotel where I was Assistant Executive Sous Chef and Executive Sous Chef.

How do you plan to transform such an iconic restaurant to reflect your own style and techniques? 

I am making subtle, but noticeable changes to the menu and then will adjust and evolve items based on feedback I receive. We are striving to be that neighborhood spot that our local community will visit time and time again.

Additionally, we just launched a monthly dining series that guests are starting to take notice of. We have sourced local beverage partners, such as unique rosé wines, Patrón tequila and The Prisoner Wine Company to name a few. Each month I prepare a unique multi-course menu to pair with the selected beverage of the month. These events provide me with an opportunity to showcase some of my creativity with our guests and diners in an intimate setting.

What are the biggest changes diners will notice? 

Our diners want a menu that can be customizable and centric to their preferences. We are developing a market list menu, letting guests choose their protein, sauce, style of how they like it cooked, along with any sides to add to create their own perfect dish and experience at the iconic Regency Bar & Grill.

Chef has also developed a monthly dining series which often occurs during the last Tuesday of the month. During this event where the restaurant partners with a beverage provider, diners can enjoy a multi-course tasting menu.

Cheers to a celebratory and tasty new year at this iconic hotel.

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