St Regis Brand Asset

Impeccable fine dining in downtown San Francisco


Proof of vaccination and valid ID is required in all indoor eating and drinking establishments.

At This Hotel

Two Cocktails on a Wooden Table

The St. Regis Bar


The St. Regis Bar is an exquisite offering in downtown San Francisco for relaxed dining, handcrafted cocktails and elevated restaurant fare.

5:00 PM-11:00 PM

The Original

In 1934, Fernand Petiot, the bartender at The St. Regis New York’s King Cole Bar, perfected the recipe for a vodka-and-tomato juice cocktail he dubbed the Bloody Mary. Deemed too racy a name for the hotel’s clientele, it was rechristened the Red Snapper. While the latter moniker may not have stood the test of time, Fernand’s spicy concoction certainly has.

The original Bloody Mary was perfected in 1934 by Fernand Petiot at St. Regis New York.

Today, the Bloody Mary remains the signature cocktail of the St. Regis brand, with each hotel crafting its own interpretation of the libation. We invite you to sample from our collection of Bloody Mary cocktails whenever you stay with us or enjoy this privilege at home with the recipes you’ll find below. Cheers!

St. Regis San Francisco Bloody Mary - Golden Gate Mary

Red and orange ingredients-from tequila to chili pepper-give this libation the vermilion hue of a Pacific sunset.

The St. Regis San Francisco has their own Pacific coast rendition of the Bloody Mary.

1 lb / 454 g or 1 large can of tomatoes

1 pinch chili powder

For the rim: salt, black pepper, celery salt, horseradish and dried lemon zest

Worcestershire sauce

4 oz / 110 ml premium tequila

1 dried heirloom tomato chip, for garnish


To make the chili pepper-infused tomato water, rough chop fresh or canned tomatoes and strain through cheesecloth into a large bowl. Add chili powder to water, cover and refrigerate overnight for 6 to 8 hours. Wet a 16 oz / .5 l martini glass with Worcestershire sauce and dip in the salt, pepper, celery salt, horseradish and dried lemon zest mixture. Combine the tequila and 2 oz / 55 ml chili pepper-infused tomato water and shake with ice. Then strain into the glass. Serve chilled. Garnish with dried heirloom tomato chip.



.7 Miles

Refined American fare from renowned chef Nancy Oakes at a chic Embarcadero spot boasting bay views.
Restaurant Gary Danko

1.9 Miles

Renowned chef Gary Danko's fixed-price menus of American cuisine in an elegant but unstuffy setting.