St. Regis Gets $35M Upgrade and Largest Suite on East Coast

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Suite at the St Regis Bal Harbour
Suite at the St Regis Bal Harbour

Everyone wants to boast that they have the biggest stuff. Biggest yacht, biggest jet, biggest… you get the picture. Well, the St. Regis in Bal Harbour can now boast that they have the biggest suite on the east coast. There is one caveat: it’s actually two suites on the hotel’s 23rd floor that can be combined to form one giant, 7,500-square-foot eight-bedroom suite. No matter, the connections are so seamless that even the most discerning pop princess would never know.

The new suite comes on the heels of a $35 million dollar renovation that is remarkable because the St. Regis opened only five years ago and is still regarded as one of the more beautiful and luxurious new hotels in the city.

In addition to the new record-breaking suite, there are also three brand new four-bedroom suites, called the Signature Suites Collection, that will make up to 10 visitors feel right at home. The private penthouses boast all of the amenities of a luxury resort, including the famed St. Regis Butler service.

New rooms aren’t all. There is also a stunning new Greek restaurant, Atlantikós, is slated to open at the end of September.  Atlantikós will exude an authentic Greek atmosphere, reminiscent of the bright blue and white contrasting colors of Santorini with a menu featuring dishes inspired by the Greek isles.

There is also a new Lobby Lounge, which will set the stage for the St. Regis’ famous afternoon tea. That means pastries and savory bites from celebrated Chef Antonio BachourBachour is the chef and owner of Bachour Bakery and Bistro in Brickell and the Executive Pastry Chef at the St. Regis Bal Harbour. He is known for his divine and delicate presentation.  The afternoon tea ritual has been a treasured tradition at The St. Regis for decades and will remain in the new lobby lounge as one of the resort’s most anticipated and superb culinary experiences, available 24 hours advance reservation.

Dessert by Antonio Bachour
Dessert by Antonio Bachour
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