The Borgata Hotel Casino and Spa in Atlantic City, New Jersey, is one of the largest hotels and tallest buildings in the city. There are more than a dozen restaurants in the hotel and casino, ranging from casual cafes to fine and celebrity restaurants.
At this sleek modern steakhouse, cookbook author, celebrity chef and Food Network television star Bobby Flay showcases the southwestern flavors that made him famous. The menu features regional steaks with signature spice rubs, along with dishes such as corn and crab chowder, porterhouse lamb chops with red wine sauce and mint pesto, rack of pork with bourbon sauce and apple-green onion chutney, and side dishes such as wild mushroom mashed potatoes with truffle oil and cauliflower goat cheese gratin.
Bobby Flay Steak
866-692-6742
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Wolfgang Puck helped to create what is now known as California cuisine and he still cooks for celebrities in his Hollywood restaurant and at the post-Oscars Governor's Ball. This East Coast outpost of his restaurant empire is divided into two separate spaces: a sophisticated main dining room and a more casual tavern. The tavern offers upscale snacks and meals such as truffled potato chips with blue cheese and chives, spicy tuna tartare with avocado, cucumbers and crisp wontons, a version of Puck's famous chinois chicken salad, pizzas, pastas and pork weinerschnitzel. In the main dining room, the menu includes lobster and crab cocktail, agnolotti pasta with five cheeses and white truffle oil, pan roasted organic chicken and steamed Atlantic salmon serve "Hong Kong style" with baby bok choy, garlic, ginger and soy.
Wolfgang Puck American Grille
866-692-6742
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Izakaya is a lounge-like Japanese pub that serves dishes meant for sharing or accompanying drinks, including edamame dumplings, lobster gyoza, crispy rock shrimp, Peking duck buns, tuna pizza and king crab tacos. Sushi choices include crispy lobster, king crab California, and black cod rolls with tuna, cucumber and truffled eel sauce.
Izakaya
866-692-6742
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Celebrated San Francisco-based chef Michael Mina made his East Coast restaurant debut with Seablue, which showcases seafood such as snow crab claws with spicy remoulade, poached Maine lobster with citrus aioli, and mahi mahi cooked on a wood-burning grill. He also creates new versions of old-fashioned classics, such as lobster corn dogs, lobster pot pies and a shrimp louie po'boy. For non-seafood eaters, there are vegetable pot pies, filet mignon, kurobuta pork chop and Kobe beef shortribs.
Seablue
866-692-6742
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