You know what’s better than Atlantic City Restaurant Week? How about Borgata’s Atlantic City Restaurant Month?
Let us explain.
People have been going so nuts for our prix fixe meals deals during this year’s Atlantic City Restaurant Week at The Metropolitan and N.O.W. for lunch and Fornelleto, Izakaya and Wolfgang Puck American Grille for dinner, that we just can’t see ending the deals after a week.
So while Atlantic City Restaurant Week ends March 12, our Borgata prix fixe meal deals will be available through March 31.
Get your choice of (also with a first course, soup and dessert) at N.O.W of:
Chicken Pad Thai: Wide Rice Noodles, Chicken, Peanuts, Onions, Egg, Scallions, Bean Sprouts, Sesame Oil, Cilantro, Fiery Fish Sauce
Vegetable Lo-Mein: Egg Noodles, Broccoli, Bean Sprouts, Green Peppers, Carrots, Onions, Scallions, and Soy Sauce
Peking Style Shrimp and Chicken: Shrimp, Chicken, Green Peas, Onions, Straw Mushrooms, Green Peppers, Carrots, Spicy Peking Sauce. Served with Steamed White Rice.
Or, at The Metropolitan (also with a first course and dessert):
Champignon Burger: CAB Ground Beef Stuffed With Crimini, Domestic & Portabella Mushrooms, Bacon Onion Jam, Brie, Tater Tots, Dijon Gravy
Fried Cod Fish Sandwich: Lettuce, Tomato, Red Slaw, Caper Aioli, Tater Tots, Dijon Gravy
So when they invented Atlantic City Restaurant Week—this year from March 6 to March 12—as a chance to celebrate the diversity and dining choices available here in Atlantic City, we made a quick decision. “We’ll be there with bells on.”
Well not bells (old expression). But we did decide to embrace the concept fully and participate at some of our best eateries—The Metropolitan and N.O.W. for lunch and Fornelleto, Izakaya and Wolfgang Puck American Grille for dinner.
If you’re not familiar with Atlantic City Restaurant Week, more than 70 restaurants around the city will participate by offering prix fixe meals (French for fixed price) for both lunch and dinner for the week. The lunch price is $15.16 and the dinner price is $33.16. Diners get to make choices from the prix fixe menu to create their meal.
And Borgata is offering the same deals for Restaurant Week.
For example, at Wolfgang Puck American Grille, your entrée choices for dinner are (along with a first course and dessert):
Leap Day only comes around every four years, and we at Borgata Hotel Casino & Spa think everyone should take advantage of Monday, February 29.
After all, it’s a whole extra day—part of a 366-day year. Ok, it’s an extra Monday, but don’t let that get you down. There’s only 52 Mondays in 2016, just like most years.
But there’s only one February 29, and Borgata Hotel Casino & Spa wants to help you make the most of it with these 29 ideas to make Leap Day special. At Borgata, we try to make every day special, but hey, Leap Day has inspired us.
Here’s our suggestions and Happy Leap Day!
Really, who could ask for more?
That’s Michael Symon of “Iron Chef” fame and co-host of “The Chew” fame and author of cookbooks and e-books fame and just all around on TV all the time talking about cooking fame.
Symon’s new Borgata venture is expected to open in the fall of 2016.
“We are thrilled to bring Michael Symon to Borgata with the debut of his first Italian restaurant,” said Becky Schultz, Vice President of Food & Beverage for Borgata Hotel Casino & Spa. “Equally famous for his soulful cooking and joyful personality, Chef Symon is recognized among the best in the country and we couldn’t be more excited to welcome him into our culinary family.”
Growing up with Greek and Sicilian influences, Symon creates boldly flavored, deeply satisfying dishes at his restaurants. But what has always made Symon stand out is his exuberant, approachable cooking style and infectious laugh.
So you mull over the myriad choices that a holiday meal presents. You know, turkey or ham. Mashed potatoes or scalloped. Sweet potatoes or yams.
Hmm, not as many choices as you thought. Well, then Aram Mardigian, Executive Chef at Wolfgang Puck American Grille at Borgata Hotel Casino & Spa has a lesson for you. Mardigian presents another Lunch and Learn session December 5 as part of the Savor Borgata Culinary Series.
In these lessons, Mardigian not only serves a great feast (with wine), he shows you the secrets to some of his favorite holiday dishes. And with a chef like Mardigian, you’re not going to get the standard “Should I put marshmallows in the sweet potatoes?’ like cooking decisions.
Check out this menu.
Did they have cranberry sauce that was perfectly shaped like a can? Did they put marshmallows in the yams? Oysters in the stuffing?
Well, no, but by all accounts it was a pretty good feast of turkey, waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin, and squash.
Of course turkey was the big popularity winner on that menu down through the years and even Alexander Hamilton—the guy on the $10 bill—proclaimed that “no citizen of the United States should refrain from turkey on Thanksgiving Day.”
We here at Borgata Hotel Casino & Spa love being part of the Thanksgiving dinner tradition and unlike many restaurants that close for the day, Borgata Dining is open and serving up turkey dinners at our fine dining restaurants.
And we don’t skimp on dessert either. We don’t know if the Pilgrims baked those fruits and berries into pies, but we do know that Borgata Executive Pastry Chef Thaddeus DuBois makes the best Thanksgiving pies.
That includes apple crumble, pumpkin, and cherry for $10 and pecan for $12. Order in person at Borgata Baking Co. and the pies will be available for pick-up starting at 11am Tuesday, November 24 through 6pm on Thanksgiving Day.
The pilgrims never had it so good.
The heat of the summer months requires a different list of go-to wines. Our focus shifts from hibernating indoors by the fire to lounging in the sunshine by the water. Borgata’s Wine Manager, Laura Turenne, shares her favorite wines to enjoy throughout the summer months.
By the sea…
Summer weather requires something light, fresh, and flavorful. Massaya Rose 2014 ($19│Vintage Wine Boutique) is a clean, delicate rendering of Cinsault and Syrah that lets you enjoy the raspberries and strawberries found in heavier red wines, but in that light white wine style that will keep you cool in hot weather. And what could be better with seafood than grapes grown on an island in the Aegean Sea? Domaine Sigalas’ vineyards of Assyrtiko 2012 on Santorini, Greece ($27│Vintage Wine Boutique) produce a dry white wine that has just the right balance of subtle citrus and minerality to make fish and white meats sing.
Francis Ford Coppola’s Director’s Cut Zinfandel 2012 ($30│Vintage Wine Boutique) is a classic pairing that will stand up to hearty ribs grilled in your favorite sweet and spicy barbecue sauce, but you could also opt for a softer Roger Perrin Cuvee Vieilles Vignes Cotes du Rhone 2012 ($24│Vintage Wine Boutique). Bright, juicy reds like Catena Malbec 2012 ($28│Vintage Wine Boutique) complement a burger’s beefiness and any veggies you choose to pile on top, while a light, crisp Robert Eymael Mönchhof 2012 Riesling ($18│Vintage Wine Boutique) counterbalances the char flavor on grilled items like chicken.
This is a tale of two amazing things that when put together, result in a Savor Borgata event that’s going to blow your mind.
First up is the barrel. Yes, the simple barrel of the roll out the, over the, and barrel through variety.
Sure it may seem like some simple construction of wood slats and metal bands, but once constructed—and combined with liquor—it’s one of the most important flavoring agents in the distilling and brewing industry.
Think about it. They age whiskey, bourbon, scotch, rum, tequila, beer, wine and sherry in barrels to add to the spirit’s distinctive taste, color and body. Hey, they even age Tabasco sauce and vinegar in barrels (but that’s another story).
Next up is the simple bartender, the mixologist, the cocktail slinger. These humble purveyor of drinks are always looking to find that edge, that extra ingredient or element that puts their cocktails over the top into new territory.
So it’s not surprising that some of those wily bartenders—including ours here at Borgata Hotel Casino & Spa—hit on the idea of finding some old whiskey and wine barrels and aging their own cocktails in them.
Thus another trend was born—the barrel-aged cocktail. And on May 16 in Long Bar, the Savor Borgata Series will present a Woodford Reserve Barrel-Aged Cocktails Lunch. Specially made cocktails featuring Woodford Reserve whiskeys will be aged in Woodford Reserve barrels and pared with a menu by Borgata’s Executive Chef Thomas Biglan.
Sure, we all like barbecue, but just exactly what kind of barbecue are you talking about?
Pork or beef? Sauce or dry rub? If it’s sauce, what goes in it? Vinegar and what?
And what style are we talking about? North Carolina? Kansas City? Memphis? Pretty much any other southern state?
And is it barbecue or BBQ?
Yes, it’s all pretty confusing, but luckily for us at Borgata Casino Hotel & Spa in Atlantic City, we’re pretty much barbecue neutral (Hey, Atlantic City came up with salt water taffy OK?).
His choice—Texas style.
For barbecue novices, that largely means beef—and who knows more about beef than Old Homestead?—smoked over some kind of wood such as hickory, pecan or oak … or maybe mesquite. And that’s served with sauce – or a dry rub.
There are few chefs as talented and diverse as Michael Schulson. Since the 2008 debut of his first restaurant endeavor – Izakaya Modern Japanese Pub at Borgata Hotel Casino & Spa – Schulson has earned a sterling reputation for his expert hand at modern Asian cooking. In 2009, Schulson opened his second restaurant, Sampan, in Philadelphia’s bustling Midtown Village, which was promptly named one of Bon Appetit’s “Top Six Places to Taste Asian Fusion.” As a strong advocate of healthful, mindful eating who is passionate about remaining fit, Schulson recently got into the best shape of his life by updating his already nutritious make-at-home recipes. We recently caught up with Schulson to chat about everything from his time living in Japan to maintaining a healthy lifestyle – including Izakaya’s recipe for a delicious new cocktail that tastes like a tropical treat without all of the calories!