The Caroline 400 and a Speakeasy Button CW Prime, the new steakhouse at The St.
Regis Longboat Key Resort on Florida's Gulf Coast, is leading with high-ticket dramaturgy and precision execution. The signature offering is The Caroline 400, a $400 French 75 interpretation honoring Caroline Astor's legendary "Four Hundred." The drink pairs Hennessy Paradis Cognac and Champagne, served tableside in hand-cut Waterford crystal, accompanied by a personal 375ml bottle of Champagne. The Spirit Room, an intimate speakeasy accessed via a discreet call button, connects diners directly to mixologist Evan Lewis for on-demand service.
Menu and Protein Program The steakhouse centers on olive-fed Sanuki Wagyu from Kagawa, Japan, alongside 35-day dry-aged domestic cuts, Gulf shrimp, and chef-led caviar offerings. The wine program holds Wine Spectator's Award of Excellence. Cocktails extend the precision: Beneath the Soil layers black truffle into a rye Boulevardier, while The Porthole serves two guests with the resort's private-barrel Angel's Envy bourbon, ruby port, orange, and thyme.
Staffing and Broader Resort Strategy Chef Chris Laico joins as Chef de Cuisine.
Evan Lewis, Director of Beverage, is developing distinct cocktail programs across three resort restaurants: coastal Mediterranean drinks at Riva, and Japanese and Peruvian influences at Oshen.
Why It Matters
High-end resort steakhouses increasingly compete on staff caliber and theatrical service elements alongside protein quality. The speakeasy model and bespoke spirit programs signal a shift toward experiential, staff-driven differentiation in luxury hospitality dining.
For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.
Written by FBM Publications Editors
