Louix louis exudes old World glamour and regal sophistication on the 31st floor of The St. Regis hotel. The partnership with icon legacy Hospitality serves contemporary American cuisine and pays great attention to a cocktail experience that’s inspired by the iconic grand bars of new york and Paris at the turn of the 20th century.
Winner of the 2019 Best international Hotel Design Award from the Restaurant & Bar Design Awards, the DesignAgency-designed room was inspired by Toronto’s heritage as one of the world’s largest distillery districts.
Anchored by warm lighting, glistening chandeliers and local artist Madison Van Rijn’s impressive 60-foot Bouquet of Whisky custom ceiling mural, the two-storey restaurant’s dramatic interior is meant to mimic the inside of a swirling crystal glass of Canadian whisky. In addition to an outdoor garden, there’s a private dining space overlooking the gleaming dining room and bar.
This is also home to one of Canada’s largest dark spirits collections. Here, 500 bottles are showcased along the sculpted bronze shelving behind louix louis’ 18-foot Roma imperial marble-topped bar. There’s also the exclusive Patron’s Cabinet, where luxury spirit devotees can display their personal bottles that only they and their guests are allowed to tipple from.
For mixed drinks, the grand bar offers a deep cocktail list that places emphasis on classics like the new york Sour and Hanky Panky, along with bar bites such as lobster hush puppies and oysters Rockefeller. Luix Louis’ luxe, yet approachable menu offers a variety of dishes like a royal brunch for two that includes an enticing spread of sweet and savoury plates, such as tasting portions of croque madame, steak and eggs and house-made smoked salmon.
At lunch, a nova Scotia lobster Roll or branzino is served with wild rice, preserved lemon and purple kale. Dinner guests may want to start with caviar and its accoutrements, fresh oysters or a grand seafood tower before feasting on appetizers like smoked scallops in a caviar cream with beetroot tartare. But be sure to save room for the tableside-served Dover sole meunière in seaweed salted butter, or the whole truffle chicken that’s served both grilled and fried, plus crowd-pleasing sides like triple-cooked French fries served with truffle aioli, and mushrooms that have been cooked with sherry cream and tarragon.
Then there’s the signature 13-layer king’s cake, a towering creation that alternates layers of 64 per cent Guayaquil ganache with chocolate sponge and finishes it with a generous drizzle of chocolate sauce
325 Bay St.