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Thedealonthe20 best casino restaurantsfrom AtlanticCity to BethlehemRemember when casino dining meantstanding in line at the buffet or sitting at a table inside a dated steakhouse? Thankfully, those days are long gone and today’s restaurant options have grownleaps and bounds. Whether backed bycelebrity chefs or local notables, casinos today are gambling on giving their customers unparalleled fine dining experi-ences, and lately they’ve been hitting thejackpot. Here, we present the 20 bestplaces to pull up a chair, and we’ve outlinedthe dishes you should be ordering no matter if you are on a lucky streak or justdown on your luck.

by Erica Bauwens and Peter Proko

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A MA DA | Spanish TapasRevel

Iron Chef Jose Garces certainly has the Midastouch. Having already built a successful restau-rant empire in Philadelphia, the Chicago nativeis known for small plates and big fanfare. Thissecond installment of his flagship tapas house

at Revel offers virtually the same stellar menu as itscity counterpart, but that’s where the similaritiesend. An open dining room highlighted by floor-to-ceiling windows showcasing the Atlantic Oceanlets you know exactly where you are while you’redining on artistically crafted plates like the revuelto(soft scrambled eggs with shrimp and wild mush-rooms), bacon-wrapped dates with almonds andLa Peral cheese.♣ IF YOU’RE WINNING: Order the roasted suckling pigwith all the fixings. It needs to be ordered 48 hours in ad-vance and costs anywhere from $225 to $450, but it’s afeast you won’t soon forget.♦ IF YOU’RE LOSING: Order the foie gras, which is searedand served with orange crema and brioche French toast.It’s a sinfully rich menu option that tastes more expensivethan it actually is.♥ DYNAMIC DRINK: The Broken Hugs mixes tequila, chile,basil and grapefruit for a citrusy, spicy cocktail that truly isthe sum of its parts.♠ JUST DESSERTS: Make sure you save room for the oliveoil cake with plums and pistachios served with a dollop ofhoney and cinnamon ice cream.

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The biggest news inAtlantic City is that sixcasinos have beenapproved for online

gaming as New Jerseybecomes the thirdstate, after Nevadaand Delaware, toallow for Internet

gambling.The Borgata, Bally’s,Caesars, Tropicana,Trump Plaza and

Trump Taj Mahal haveall received the greenlight for the onlineventure, with GoldenNugget said to soonfollow. The sites arecurrently open to thepublic, but use geolo-cation technology,

meaning players neednot be from New

Jersey to gamble, butthey must be locatedinside the state’sborders in order toregister and gainproper access toplay games.

The Golden Nuggetunveiled a high-limitslot lounge. Featuringwider seats, privaterestrooms and ajackpot to creditmeter function,helping to avoid

interruption of playon jackpots.

Also, at the GoldenNugget, the Grotto

now offers afamily-style menu

and half-price bottlesof wine on Sundays.

V IC & A N TH O N Y’S| SteakhouseGolden Nugget

With steel grey and deep red accents atevery turn, the dining room in Vic &Anthony’s might look modern, but themenu presents classic steakhouse fare.From appetizers like Petrossian caviar

and a shellfish tower to dishes like the veal chopMilanese and shrimp scampi, you’ll find plates thatmight have been served up to the notorious gang-ster of the A.C. Boardwalk decades ago. Only at Vic& Anthony’s, these dishes are anything but ordi-nary. That’s because this Golden Nugget staplehas redefined luxury, using only the best ingredi-ents to create the ultimate Atlantic City experience. ♣ IF YOU’RE WINNING: A 12 oz. filet mignon will get youyour money’s worth of top-quality beef. Then add onsome additional toppings, like jumbo lump crab, for an indulgent reward of a meal.♦ IF YOU’RE LOSING: Steak tartare is one of their mostmouthwatering appetizers, featuring traditionallyprepared tartare with lattice-cut potato chips, cornichonsand whole grain mustard.

A MERICA N CU T | SteakhouseRevel

This sleek dining room of dark woods andwarm colors on the lower tier of Revel iswhere you’ll find chef Marc Forgione’s sig-nature approach to fine dining with a twist ofvintage meat and potatoes flair. The steaks

come dry aged, wet aged and in the form of velvetywagyu beef. The bone marrow with escargot andthe cornflake crab cake show Forgione’s playful yetserious side, while the well-executed halibut encroute shows that he is also technically proficient.♣ IF YOU’RE WINNING: The Tajima Wagyu is a 10-ouncestrip steak that comes from Japanese cattle and costsmore than $100. It’s worth every penny. You can also getit raw for half the price, an experience all its own. ♦ IF YOU’RE LOSING: The OG 1924 Hotel Caesar Salad is atrip back in time to when waiters making salads tablesidewas the standard. The theatrics of it all will make yourtable the center of attention.♥ DYNAMIC DRINK: The Mary is Crazy cocktail featureschef Forgione’s signature bloody mix along withBelvedere vodka and stuffed olives. continued on page 84

♠ JUST DESSERTS: The A.C. Carbomb is a clever concoc-tion boasting chocolate bread pudding with bananas thathave been bruleéd in Irish whiskey and butterscotch andmade complete with Guinness ice cream.

RO BERT ’S STEA KH O U SE |SteakhouseTrump Taj Mahal

After just one year at the Trump Taj Mahal,Robert’s Steakhouse and head chef WillSavarese are already enjoying some AtlanticCity celebrity. Savarese, the CIA graduatewho left behind the hot kitchens of New

York City for the Jersey Shore, is specializing in bigjuicy cuts of beef and accompanying sauces, andsides that have made the steakhouse experience aquintessential part of American dining. But don’tneglect the rest of Robert’s menu, which is packedwith proteins like chicken and lamb and plenty offish and shellfish options to please any palate.♣ IF YOU’RE WINNING: Go for the gold; the Gold LabelKobe New York strip, that is. If you can spring for the $140 sell-ing price, you’ll get the juiciest, finest quality cut in the world.♦ IF YOU’RE LOSING: You don’t need to be losing to opt forthe Robert’s burger, which uses prime beef and comestopped with smoked paprika and served with hand-cut fries.♥ JUST DESSERTS: Robert’s grandma’s rice pudding isnothing like the gluey chunky mess we’re used to. Thiscreamy re-creation goes to the next level with passionfruit and pears poached in Earl Grey tea.

MIA | ItalianCaesars

Not far from the escalators ushering you intoCaesars stands Mia, a stoic restaurant withRoman columns, long-flowing curtainsand carpeted steps leading you into thedining room. Philly’s own Chris Scarduzio

mixes his menu with modern takes on beef andfish along with more traditional Italian favorites likehis signature cavatelli. Order any of the pastas as anappetizer to save room for the more accomplishedentrées like the bronzino cooked in a caper andolive brown butter sauce and served with heir-loom cherry tomatoes.♣ IF YOU’RE WINNING: The pizza tartuffo is more thanjust a pizza, thanks to ingredients that include fresh truf-fles, lobster and melted foie gras atop forest mushroomsand reggiano Parmesan.♦ IF YOU’RE LOSING: Chicken parm may sound ordinary,but thanks to a sweet, tangy San Marzano tomato sauce,creamy fresh mozzarella and the bitter bite of broccolirabe, it’s anything but. ♥ DYNAMIC DRINK: The self-named Mia-Tini blends

vodka, triple sec, sour mix and the unexpected star,limoncello, for an Italian take on the classic cocktail.♠ JUST DESSERTS: Think of the cannoli napoleon as adeconstructed take on the classic Italian dessert. Here, thefilling is separated by wafers and comes with pistachio andchocolate, and is garnished with candied citrus peels.

CH A RT H O U SE| SeafoodGolden nugget

The view from this dining room is really hardto beat. Located at the Golden Nugget,Chart House juts out into the bay, giving youa look at the marina, with the Atlantic Citystrip painted across the background. We

may come to Chart House for the view, but we stayfor the food, which merges seafood plates with animpressive list of steakhouse additions. Menu reg-ulars like miso-glazed salmon wrapped in pro-sciutto or the 12 oz. prime rib are a good choice,but the extensive selections of fresh fish availableday-to-day, cooked in olive oil, blackened or baked,are always worth exploring.♣ IF YOU’RE WINNING: Tomahawk lamb chops come inthick cuts, marinated then seared for a crispy outside andperfectly cooked middle, before being served withroasted vegetables and potatoes.♦ IF YOU’RE LOSING: Chart House has perfected an afford-able and delectable happy hour menu. Plates ranging from$5-7 share space with $4-7 martinis, wines and cocktails. ♥ DYNAMIC DRINK: The aptly named Chart HouseCosmopolitan is the restaurant’s signature cocktail, andpays homage to the classic cosmo with vodka, triple sec,fresh lime and cranberry juice. ♠ JUST DESSERTS: The super-sized Chart House souffléis made for sharing between three or four guests. But we

population under8,000

1. Chesterfield2. South Harrison3. Wenonah4. Springfield5. North Hanover6. Washington Twp.(Burlington County)7. Tabernacle8. Riverton9. Medford Lakes10. Haddon Heights

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Robert’s Steakhousein the Taj Mahal,

chosen as one of our20 best casino

restaurants, intro-duced a three-courseprix fixe menu for$49.95, availableMonday throughWednesday.

Relish, the casual24-hour café that

doubled in size whenit replaced MichelRichard Central

restaurant at Revelearlier this year,introduced a new

menu, which includesbites for the kids.

SugarHouse Casino isinvesting $6 millionin a property-widerefresh and renova-tion that is plannedfor completion by

year’s end. Inside thecasino’s restaurant,The Refinery, anacoustical wall is

being added to betterseparate the perfor-mance area from thecasino gaming spaceduring live music per-formances, and toimprove the gamingexperience for nearbyplayers. Outside thecasino, SugarHouse’sriverfront deck isbeing widened toaccommodate a

larger, enclosed high-limit lounge, in addi-

American Cutcontinued from page 83 continued from page 83

can’t help but get a little greedy when it comes to thisGrand Marnier treat, topped with your choice of eitherchocolate or raspberry sauce, or crème anglaise.

A ZU RE BY A LLEG RETT I| SeafoodRevel

Astunning sea view surrounds you at Revel’sAzure, which sits tucked away from thebustling casino floor on the edge of the re-sort. The wall of windows encompasses thespace, giving diners a breathtaking look at

the Atlantic Ocean under the stars. And while theview may be jaw-dropping, the dishes coming outof chef Alain Allegretti’s kitchen are just as impres-sive. Specializing in seafood, Allegretti’s team drawsinspiration from New American and French Rivieracuisine, with dishes like whole roasted Mediter-ranean bronzino and pan-seared salmon sittingalongside seasonal and locally caught selections.♣ IF YOU’RE WINNING: Let chef Allegretti do the workwith his “Taste of Azure” tasting menu and wine pairing.The $75 option includes four of the chef’s signaturedishes, like braised short ribs and roasted sea bass; thenends with a dessert. Tack on another $45 for their winepairing, hand-selected to boost every bite. ♦ IF YOU’RE LOSING: Azure’s lobster bisque comes withflambéed crab and lobster meat, sitting in a silky bisqueand topped with a tarragon sour cream. It may not be themost expensive item on the menu, but it’s one of themost indulgent. ♥ DYNAMIC DRINK: Brace yourself for the Sidecar Sesqui-centennial, a $55 concoction featuring Grand Marnier 150,and a hint of lemon juice and orange curacao.

SCA RD U Z IO ’S| SteakhouseShowboat

Over at Showboat, Chris Scarduzio veers fromhis Italian heritage to create a menu full ofquality cuts of beef and expertly rolled sushi.You can nosh on light bites in the lounge,but you’ll want to make sure you reserve a

table for plates like the mustard-crusted Norwegiansalmon or the prime dry-aged Delmonico. TheAsian influences on the sushi menu are blatant, butnot surprisingly, well executed.♣ IF YOU’RE WINNING:When you’re this close to thesea, you’ll want to order the grand shellfish plateau: atowering offering of jumbo lump crab, king crab legs,both lobster and shrimp cocktail, and clams.♦ IF YOU’RE LOSING: The Asian barbecue chicken wingson the lounge menu are just like the ones you order fromyour favorite watering hole, except much more flavorfuland here they don’t serve them with Wetnaps.♥ DYNAMIC DRINK: The cucumber and green tea martiniis served with gin, muddled green tea, cucumber andfresh ginger.♠ JUST DESSERTS: You could probably skip dinner alto-gether to get to the waffles and ice cream—wafflestopped with pistachio and caramel ice cream, chocolatesauce, roasted pineapple and bananas.

FIN | SeafoodTropicana

It always feels like summer at Fin in the Tropi-cana, where seafood reigns supreme. It’s hard tofind a better selection of locally caught shellfishanywhere else in Atlantic City. Pair that with asprawling list of sushi and sashimi options, and

you’ve got more than your share of small plates thatpack serious flavor. The warm gold and bright bluecolors that fill the space will make you feel like you’rein the Mediterranean, but if you’re feeling homesickmid-meal, just look out to Fin’s magnificent view ofthe ocean. Or head out to their heated outdoor cigarbar—which offers specialty cigars from across theworld—for some fresh salt air.♣ IF YOU’RE WINNING: The three-tier shellfish tower

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tion to a new outdoorterrace adjacent toThe Refinery. The

expanded deck spacewill be a full-service,outdoor dining area.The area once occu-pied by the previouslounge will be con-verted to additionalgaming space for thecasino’s VIP players,thereby bringing thenumber of table

games at SugarHouseto 60. The renovationswill also allow for theintroduction of anoversized slot

machine known as“Big Bertha.” Thecurrent renovations

precede a $155 millionproperty expansionnow in development.

The Pier Shops atCaesars welcomedsome new shops,including Bare Feet

Shoes, KarinaBoutique and WhiteLotus. Non-fashionnewcomers includeAuntie Anne’s and

Cinnabon.

Valley Forge CasinoResort in King of

Prussia recently com-pleted a $2.8 millionrenovation of 243guest rooms at theRadisson hotel, with

new carpeting,drapes, finishes andlighting. Another

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IZ A KAYA | JapaneseBorgata

Michael Schulson spent time living inJapan so he could perfect the cuisine.Now you don’t have to get lucky at theroulette table to strike it rich at the Bor-gata. The sushi, sashimi and robatayaki

take center stage, but don’t overlook items likethe spicy tuna cracker, edamame dumplings orthe teriyaki-grilled pork chops. Truth be told, we’vesampled almost every dish here and have yet tofind one we didn’t like. ♣ IF YOU’RE WINNING: The broiled Chilean sea basscomes with clams and udon noodles, but it’s the depth ofthe miso broth that elevates this plate.♦ IF YOU’RE LOSING: Grab a seat at the sushi bar anddrown yourself in sake and the sashimi sampler.♥ DYNAMIC DRINK: The sake side car takes the timelessdrink and fuses it with Asian flavors.♠ JUST DESSERTS: The tongue-in-cheek crispy rice sushiroll features vanilla ice cream coated in the rice andtopped with chocolate chips, peanut butter and toffee.

W OLFGANG PU CK AMERICAN GRILLE|New AmericanBorgata

Wolfgang Puck is one of the most well-known celebrity chefs in the world, butfinding one of his namesake fine diningrestaurants on the East Coast is a diffi-cult task. Puck bypassed Philadelphia

and even New York City on his takeover, so wecan’t help but feel proud to find his New American-inspired eatery in the heart of the Borgata. Thespace itself is divided into two rooms; the Tav-ern—an upscale bar setting—and their sophisti-cated but bustling dining room. Alongside sea-sonal entrées inspired by locally sourcedingredients, including lots of seafood, you’ll findwood-fired pizzas cooked out in the open space ofthe restaurant in their specialty oven. ♣ IF YOU’RE WINNING: How about a celebratory steak?Wolfgang Puck’s got a mesquite-grilled, bone-in NewYork strip, served with crispy potatoes and drizzled withan armagnac-peppercorn sauce that’s built for a winner. ♦ IF YOU’RE LOSING: One of our favorite dishes in the

gives you a full taste of Fin’s bounty, featuring clams, oys-ters, Alaskan King crab, snow crab, colossal lump crab-meat and one whole lobster. ♦ IF YOU’RE LOSING: Stay local with a Jersey flounder PoBoy. The fried fish sandwich comes on toasted Frenchbread with Cajun remoulade and fresh lettuce andtomato, along with a pile of handcut “Fin” fries. ♥ JUST DESSERTS: The banana chocolate torte comeswith caramelized bananas and vanilla bean ice cream, aluxurious and rich ending to a great meal.

IL V ERD I| ItalianTropicana

Tropicana’s Il Verdi takes an artful approachto northern Italian cuisine, which has a dis-tinct focus on a few simple ingredientsdone extraordinarily well. Mediterraneaninspiration stands out in the restaurant’s

heavy selection of seafood and shellfish, while fa-miliar pasta dishes like penne bolognese get an up-scale rebirth with handcrafted pasta and top notchaccompaniments. This is far from your typical Ital-ian joint, and the Old-World elegance of the diningroom, where Italian period paintings dot the ele-gantly simple walls, allows guests to create theirown desired ambience. ♣ IF YOU’RE WINNING: Grab a seat at the chef’s table,right in the heart of the kitchen. There you’ll receive aseven-course meal customized, with wine pairing, specifi-cally for you. ♦ IF YOU’RE LOSING: You’ve never had calamari like IlVerdi’s, where they toss their squid in chili pepper flour be-fore frying it off and serving it with house-made marinara. ♠ DYNAMIC DRINK: Il Verdi was recently awarded theAward of Excellence from Wine Spectator magazine;check out their wine list and you’ll see why.♥ JUST DESSERTS: The Amaretto cheesecake takes aclassic favorite to the next level with the almond liqueur,then ends with fresh berries, chocolate and strawberrysauce and lots of whipped cream.

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Fincontinued from page 85

recent update—theaddition of the ValleyVIP zone—trans-

formed the gamingfloor to make it moreof a destination forhigher-limit slot

players. Also, DeucesWild, the resort’s

country/rock-themednightclub that

recently celebratedits one-year anniver-sary, added comedyto its repertoire,

bringing in nationaland local talent every

Thursday.

Over this summer,Parx Casino in Ben-salem added two newdining options: theSangKee Noodle

House, an authenticAsian-style noodlebar created by

renowned Philadel-phia chef MichaelChow; and Earl of

Sandwich, an upscalesandwich shop fea-turing fresh-bakedartisan bread, openseven days a week.Also, Parxgrill is nowoffering specials suchas 30 percent off bot-tles of wine valued at$75 or more from 5p.m. to 7p.m. Sundaythrough Thursday,

half-off appetizers atthe bar every

Thursday from 5 p.m.to 7 p.m., and a $35seasonal prix fixe

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On his approach in thekitchen … My inspirationreally comes from creatingthe food I believe people liketo eat, and I certainly love toeat. It has to have that“yummy” factor.

On the experience ofcompeting for the IronChef title ... Shall I say nervewracking?! But ultimately,you don't get anywherewithout taking risks. It wasthe hardest single hour I everspent. Incredibly physical.What viewers don’t realize isthat there are cameras, wiresand cables everywhere. It’slike an obstacle course thatwe have to navigate!

The difference betweenbeing judged on Iron Chefand being a judge onChopped …They are two differentanimals. Chopped isdifficult because the time isso short and the ingredientsso silly. Plus you are allalone. On Iron Chef, you arecompeting against yourpeers and you have helpbut the creative outcomeshave to be exceptionallyhigh.

On opening a line ofrestaurants on theNorwegian Cruise Line …I think that people demand afine-dining product every-

where they go nowbecause food has become amainstream lifestyle issuethat everyone wants moreof. Restaurants offer content,to be enjoyed–no differentthan TV shows or movies.

The holiday disheshe’s looking forwardto preparing forfamily … Chestnut sausagestuffing. And prime rib ofbeef.

What the future holds …Hopefully more of the sameblessings; I work hard andget up in the morning and goto work. The rest seems tofollow. I am a lucky guy.

In theKitchenwith

GEOFFREY ZAKARIANInterview by Erica Bauwens

➳

➳

You may recognize Iron Chef Geoffrey Zakarian fromhis time as a judge on Chopped, the Food Network’scooking competition that forces chefs to combinemismatched ingredients and create a multi-coursemeal. But, did you also know that he serves up somewonderful plates at The Sunroom at Borgata’s WaterClub? He took a break from time in the kitchen tospeak with us.

♦ IF YOU’RE LOSING: The stracciatella alla fiorentina is a simple, rustic soup consisting of satis-fying chicken broth, spinach, eggs and finished with Parmesan cheese.♥ DYNAMIC DRINK: Try one of the flavored bellinis.♠ JUST DESSERTS: The pastry chef here makes one of the best tiramisus this side of Italy.

PACIFIC PRIME | SteakhouseValley Forge Casino Resort

Chef Tony Clark has brought steakhouse style right into the Valley Forge Casino Re-sort, offering beautiful and inventive food that you can’t find just anywhere. Every-thing on the menu, from appetizers like oysters gratin and Hudson Valley foie grasto the braised monkfish osso buco and the roasted chicken pot au feu, has anamplified air of refinement, and makes relaxing after a long day at the tables an

easy task. And with specialty menus, like holiday and brunch options, constantly rotat-ing in and out of the kitchen, no two visits are ever the same.

♣ IF YOU’RE WINNING:It’s hard to beat a porter-house, served a la cartefor $54. Then take yourpick of sides, like the$16 lobster mac-n-cheeseor $10 jumbo bakedpotato. ♦ IF YOU’RE LOSING:For only $20, you canenjoy a plate of Californiasalmon caviar, servedwith bellinis, egg whitesand yolks, and dicedshallots and chives.

restaurant comes from the restaurant’s tavern menu. A gen-erous mound of truffle potato chips covered in a creamyMaytag bleu cheese sauce and fresh chives, all for $11. ♥ JUST DESSERTS: The list of sweet endings is pretty extensive, but we put our money on the Hammonton blue-berry crumble. It’s topped with blueberry compote and blue-berry ice cream, all sourced from neighboring Hammonton.

IL MU L IN O | ItalianTrump Taj Mahal

At Il Mulino, opulent elegance meets OldWorld Italy, resulting in refined plates thatencompass the flavor of the Abruzzi re-gion, from the beef carpaccio to the rack oflamb in a dry red wine sauce. The formally

dressed wait staff wows as much as the menu,with impeccable service and attentiveness thatmakes you feel appreciated and not smothered.♣ IF YOU’RE WINNING: You can eat like a king whendining on the osso buco—a tender veal shank that’s beenroasted in red wine with porcini mushrooms and servedover a bed of risotto infused with saffron.

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Wolfgang Puck American Grillecontinued from page 86

*Rankings include only towns withpopulation more than 8,000

BU D DA KA N | Asian FusionCaesars

Restaurateur Stephen Starr’s odeto Asian flavors can be found in-side the Pier Shops at Caesars,but once you step foot into theentryway, you’re transported im-

mediately to the Far East. You’ll first noticethe gigantic Buddah sitting at the head ofthe dining room’s communal table. Itmay seem like the place to be, but it canget noisy if not sitting with a large group,so opt for a more secluded seat. Startwith the chicken and ginger dumplingsor the spicy rock shrimp baobuns beforeworking your way up to the wok cashewchicken in a plum wine sauce or the filetmignon crusted in wasabi.♣ IF YOU’RE WINNING: Nothing makes ushappier than the angry lobster dish here. Itmay sound odd, but there’s nothing to bemad about with this bowl of three pounds oflobster in a spicy red curry with vegetables.♦ IF YOU’RE LOSING: It’s worth popping inhere just for a cocktail at the bar and to orderup the zen-ful doughnuts. Served in a take-out container, these sugary, pillowy orbscome with a trio of banana, chocolate andsweet cream sauces.♥ DYNAMIC DRINK: The specialty drinks hereare all worthy of attention, especially the Envy,which is made up of Absolut Berri Acai vodka,green apple, blueberry and Thai basil.♠ JUST DESSERTS: Aside from the dough-nuts mentioned above, we can’t resist theSichuan peanut semifreddo—silky milkchocolate mousse enhanced with ginger anddried chili for a bit of kick.

LU KE PA LLA D IN O | ItalianHarrah’s

Palladino made a name for him-self in Atlantic City years backwhen he operated not one buttwo restaurants at the Borgata.These days, he’s serving up

handmade pastas and assorted otherItalian favorites at his namesake restau-rant inside Harrah’s, where he caters tothe casino crowd with an approach asfresh as his farm-to-table menu. For ex-ample, the calamari, a staple on Italianmenus, is given new life here after Pal-ladino pickles the long hots and thenadds caramelized onions and servesthem with a tarragon puree.♣ IF YOU’RE WINNING: The veal chopMilanese is a winning dish if there ever wasone. Pounded out thin and coated in panko,the veal chop is served atop peppery arugulawith cherry tomatoes, shaved cheese and alemon vinaigrette to make it all sing.

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The steaks rule the day here, but don’t overlook the quality seafood, especially thejumbo shrimp from the raw bar. ♣ IF YOU’RE WINNING: The mouthwatering Gotham rib steak is the restaurant’s signature cutand, at 34 ounces, it may be difficult to polish off yourself, but it’s worth the attempt.♦ IF YOU’RE LOSING: The Kobe meatball is eight ounces of oh-so-tender beef served with freshricotta and a luscious tomato sauce.♥ DYNAMIC DRINK: The black cherry in the Black Cherry Coke comes by way of Cruzan blackcherry rum. Its dark richness is the perfect complement to seasoned steaks and chops.♠ JUST DESSERTS: The big fat chocolate cake. ... Need we say more?

PA RXG RILL | SteakhouseParx casinoƒ

Over in Pennsylvania, the Parxgrillhas quickly become a destinationrestaurant, not just a place forhungry gamblers to grab a bite.The décor is ultra modern, but

the menu is heavy on familiar plates likebraised short ribs and crab cakes. A re-spectable wine list and a quaint bar areamake it the ideal place to grab a drink be-fore your reservation or linger after yourmeal.♣ IF YOU’RE WINNING: Go for the lobstertail and be sure to add the stuffed crab for alittle bit of overindulgence. ♦ IF YOU’RE LOSING: The 14-ounce centercut grilled pork chop is juicy and tender, and filling enough that you’ll have plenty of

♦ IF YOU’RE LOSING: The antipasto misto features yourchoice of cured meat, cheese, breadsticks, peppers andolives. It’s more filling than you’d think.♥ DYNAMIC DRINK: If you like Manhattans, ask the bar-tender to pour you a Milano—Makers Mark and CarpanoAntica Sweet Vermouth. It’s understated but not in a pre-tend way.♠ JUST DESSERTS: Fork your way through the ricottacheesecake with the biscotti crust. A hint of limoncelloand blackberry compote make this sweet ending one toremember.

O LD H O MESTEA D | SteakhouseBorgata

The folks behind this classic steakhouse in-side the Borgata take their meat seriously.Who else can say that they not only handmassage their Kobe beef, but they alsotrademarked it? Old Homestead has been

a fixture in NYC for more than a century, so it’s nosurprise that their A.C. offshoot mirrors the but-toned-up success they’ve had in the Big Apple.

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Luke Palladinocontinued from page 89

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menu from 5 p.m. to 7p.m. Sunday through

Wednesday.

Sands Casino ResortBethlehem receivedquite a facelift thisyear: Croissanterie,which offers freshlyground slow-dripcoffee, croissants,

baguettes and more,opened in July; Steel-works Buffet and Grill(formerly Cobalt

Café), which featuresan all-you-can-eatbuffet and à la cartemenu opened inAugust, as did JoliBakery and Café inThe Outlets at SandsBethlehem, offeringFrench artisan breadsand pastries and dis-

tinctive coffee.Speaking of The Out-lets, new stores thatopened in 2013include CardinalCamera and Elec-

tronics, Limited Edi-tions Eccoci Collec-

tions, FamousFootwear and Puma.Lastly, a full-serviceday spa known as

European Body Con-cepts opened its

doors in July. At thecasino itself, Sandsadded more tablegames this year,

giving it more than180, including a 36-table poker room, andmore than 3,000 slot

machines.

continued from page 86

energy to hit the tables.♥ DYNAMIC DRINK: The namesake BayBreeze showcases Absolut Grapevine mixedwith cranberry and pineapple juicesgarnished with a lime wedge.♠ JUST DESSERTS: The chocolate peanutbutter bombe is a decadent dessert withlayers of peanut butter and chocolatemousse, topped with dark chocolate,whipped cream and berries.

FORNELLETTO | ModernItalianBorgata

The re-invented Italian comingout of chef Stephen Kalt’skitchen still manages to surpriseus. You’ll find elevated favoriteslike gnocchi with gorgonzola

and red grapes and veal parm with fiordi lattemozzarella, alongside inventionslike veal osso buco ravioli and pumpkinagnolotti. It’s a smaller space than someof the Borgata’s other restaurants, andmuch more intimate, with low lightingand a Tuscan-themed layout adding tothe ambience. The dining room’s entireback wall displays their expansive winecollection, all available on the restau-rant’s 26-page wine list, which featuresa stunning selection. Whether by thebottle or by the glass, not to mention a“Top 50 Under $50” list, you won’t havea hard time finding a pairing.♣ IF YOU’RE WINNING: A hearty veal chopcomes served alongside a baked spaghettipie, which gets finished off with saltypancetta and creamy ricotta cheese. ♦ IF YOU’RE LOSING: There’s never a bad

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time to dive into some quality pizza, like Fornelletto’s funghi pie with oyster mush-rooms, goat cheese and mozzarella. ♥ JUST DESSERTS: The Neapolitan cake layers rich devil’s food cake betweenstrawberry, vanilla and pistachio gelato,then finishes the dish off with shavedchocolate.

EMERIL’S CH O P H O U SE |SteakhouseSands Bethlehem

Achef with a name as recogniz-able as Emeril Lagasse has tobe doing a few things right, andhis Sands Bethlehem is testa-ment to his brilliance. First,

there’s the stunning space itself, a mod-ern and open eatery with a windingwine wall and equally impressive bar.You’ll find chic and eclectic seating op-tions for large and intimate parties, withan inspiring menu to match. You won’tfind the Lousiana “Bam!” that is so syn-onymous with the Lagasse name, butyou will find his careful attention to in-gredients that’s decades in the making. ♣ IF YOU’RE WINNING: For $125 you can diveinto the raw bar’s Grand Plateau: a one-and-a-half pound lobster accompanied by colossalking crab legs, oysters, shrimp and clams.♦ IF YOU’RE LOSING: Emeril lets his Cajunroots shine with his New Orleans barbecueshrimp, coated in a rich and spicy sauce andserved with a crispy polenta cake.♥ JUST DESSERTS: Chocolate-coveredmorello cherries go wild, getting the specialtreatment in luxuriously rich bittersweetchocolate before taking a dip in homemademarshmallow.♠ DYNAMIC DRINK: For a unique drink, askfor the house-made banana-infused Jame-son, and you’ll receive a mason jar with thebananas still soaking. n