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The St. Regis Resort's casual restaurant advertises itself as a ?small-plates cuisine? type of place, but executive chef Azmin Ghahreman doesn't bilk you at all. He does a masterful job of putting heft into each California-y selection?s flavor?ferocious shrimp piqued with a buttery paprika sauce, pumpkin gnocchi brushed up with pecan and sage. Even better, most of the entrAA(c)es are around $10, and all come with unlimited pickled olives and peppers and a great roll of sourdough.