As my regular readers know, I am a HUGE fan of the Atlantic City culinary scene. Lately, news has been popping up about the restaurants which will open at Revel Atlantic City, the new resort set to open this spring…and I am awestruck at the level of culinary offerings Revel will bring! Here is the early word on the restaurants which have been announced to date…I will keep you posted as I hear more about what is in the works!
Photo courtesy Revel Entertainment
Iron Chef Jose Garces, acclaimed chef and owner of twelve restaurants in Philadelphia, Chicago and Scottsdale, is set to open the doors to three highly anticipated restaurants at the beachfront destination. Drawing from his wildly popular and successful Philadelphia concepts, Chef Garces will open Amada, an authentic Andalusian tapas bar; Village Whiskey, serving spirits and artfully crafted cocktails alongside American dishes; and Distrito Cantina a festive margarita bar with a selection of 100 tequilas and modern Mexican street food from the Guapos take-out window. “Atlantic City has always been one my favorite places to enjoy a great night out. Revel will be a great addition to the city’s offerings and we are so excited to be a part of it” says Chef Garces.
At Amada, Chef Garces will embrace the rich traditions of Spanish gastronomy while incorporating avant-garde cooking techniques in a chic setting. Amada’s impressive menu of inspired creations will give guests the opportunity to mix and share multiple dishes, whether enjoying drinks or indulging in a full meal. To accompany Amada’s signature small plates, guests can enjoy beverage offerings such as red and white sangrias, specialty cocktails and an extensive wine list showcasing an exciting array on Spanish varietals. Amada will also host live flamenco performances to entertain guests.
For Village Whiskey, Chef Garces will serve a wealth of whiskies and inventive cocktails alongside American bar food, prepared with his signature flair. As one of the most comprehensive collections of its namesake spirit available in Atlantic City, Village Whiskey will feature a veritable library of whiskey, bourbon, rye and scotch from Scotland, Canada, Ireland, United States and even a few Japanese options. For those who desire something other than whiskey, a carefully chosen list of wines and American craft beers will be available. A menu of Chef Garces’ bar snacks, house made pickles, renowned burgers and tempting raw bar selections will complement the cocktails.
At Distrito Cantina, guests will be able to grab a fresh margarita, creative cocktail, beer or wine and enjoy tasty dishes from the Guapos “take-out” window, inspired by Chef Garces’ popular taco truck. Delectable dishes will include Huaracha Los Hongos, flatbread with forest mushrooms, huitlacoche sauce, questo mixto black truffle and corn shoots; Mahi Mahi Tacos with chipotle remoulade, avocado, red cabbage and lime; Ceviche de Atun, yellowfin tuna with Serrano-coconut sauce, lime sorbet, tomatillo and tostadita; and Equites, sweet corn with queso fresco, chipotle and lime. The Margarita Bar will offer an exciting array of drinks including: Distrito, El Jimador Blanco tequila with orange, lime and fresh fruit; Jefe, or “Chef,” Garces signature margarita made with Don Julio reposado tequila, combier and lime; seasonal frozen margarita; and a variety of Mexican-inspired cocktails from pina coladas to mojitos to gimlets.
Photo courtesy Revel Entertainment
Iron Chef Marc Forgione will join Revel at its 6.3-million-square-foot beachfront resort in Atlantic City with the opening of American Cut. The announcement was made today by Revel in partnership with LDV Hospitality, a leading hospitality group headquartered in New York City, and marks Chef Forgione’s first restaurant outside of his Michelin-starred, eponymously named outpost in New York City. American Cut will pair Chef Forgione’s award-winning, modern and signature take on fine dining with the comforts of the new American steakhouse. “American Cut gives me the opportunity to redefine and reset the bar for the American steakhouse experience,” said Executive Chef and Owner Marc Forgione.
The name American Cut is a nod to Marc’s father, Chef Larry Forgione, whose iconic New York City restaurant was called An American Place. The space will feature approximately 300 seats, an energetic lounge, a grand meat bar and seafood raw bar, two private dining areas and a lively main dining room with stunning views of the Atlantic Ocean. Guests at American Cut can look forward to an indulgent experience driven by Chef Forgione’s passion for locally influenced American cuisine, a sexy and vibrant ambiance and genuine hospitality. Signature items will include his take on the ultimate surf and turf – a show-stopping, 28-day aged, 48-ounce Tomahawk Rib Eye Chop served with his delicate yet fulfilling Chili Lobster dish – as well as his famed Chicken Under-A-Brick dish for two that he also serves at his New York City restaurant. The menu will also feature custom steakhouse cuts and seasonal side dishes accented by Chef Forgione’s critically acclaimed flair.
Photo courtesy Revel Entertainment
Revel will put some muscle into Continental cuisine when the award-winning chef and master of Belgian cuisine, Robert Wiedmaier, opens the first extension of his popular gastro-pub, Mussel Bar, outside of the Washington Metro Area at the resort this spring. Paying homage to Wiedmaier’s roots, the inspiration for Mussel Bar draws from an old-world Belgian roadhouse serving Bière, Moules & Frites, and other Flemish favorites.
Mussel Bar will blend the comfort of a pub, live rock and roll, the energy of a sports bar, and commitment to culinary excellence to raise “eating at the bar” to a whole new level. It will include a stage for live performances and a window into the kitchen to showcase the creative process in the kitchen. Chef Wiedmaier will present a menu that pairs his fine dining talent with a respect for his featured ingredient, mussels, in serving up sophisticated comfort food. A selection of over 150 Belgian and domestic beers will be perfect accompaniment.
“Casual eateries like Mussel Bar were just the place my friends and I used to go to kick back and relax when living in Belgium and Germany – eating mussels, drinking beer, and listening to rock and roll into all hours, before we had to head back to the kitchen or home,” Wiedmaier reminisced fondly. “People enjoy that. It’s good, reasonable everyday food. It’s comfortable.”
Taking cues from a theater production, the kitchen is an open design in which Chef Wiedmaier and his gastronomic team take the stage with the careful preparation of each dish. Culinary stations echo a food market and boast the offerings on Chef Wiedmaier’s menu: the catch of the day is displayed with other fresh fishes on ice, pizza is rounded out on a limestone work surface and cured meats hang over cheeses in the charcuterie.
Photo courtesy Revel Entertainment
The refined flavors of the Italian and French Riviera will arrive on shore at Revel this spring with a new culinary creation from critically acclaimed chef Alain Allegretti. Azure by Allegretti brings together the flavors of Chef Allegretti’s culinary experiences in the kitchen with his Italian grandmother, the Michelin-starred restaurants of Jacques Maximin and Alain Ducasse, as well as his own restaurant in New York City, La Promenade des Anglais. Chef Allegretti’s restaurant will be a cornerstone of fine dining at Revel.
Azure by Allegretti captures the sun-kissed glamour of the Italian and French Riviera, raising the seaside dining experience in the region to a new level. A native of Nice, Chef Allegretti pairs the flavors of his Italian heritage with his own French culinary pedigree to create a modern take on Riviera classics. Features of Allegretti’s menu will include handmade pastas, Mediterranean whole fish, a raw bar, and composed dishes from the land and sea, accompanied by a renowned wine list.
The ocean view restaurant space of Azure by Allegretti will be accented by Christian Lacroix curtains and vibrant azure blue tiled floors, evocative of its coastal inspiration. Diners can enjoy a peek behind the scenes with an open exhibition kitchen or retreat to a sunset-inspired private dining room for a cozier experience.
“Revel is such an inspiring addition to Atlantic City,” said executive chef Alain Allegretti. “I am excited to bring some of my favorite flavors from the Riviera and present them with a fresh take in this dramatic oceanfront setting. Azure is poised to provide a backdrop for a romantic date, a celebratory dinner or a fun night out with friends.”
Revel, the 6.3-million-square-foot beachfront resort, will be a complete entertainment destination encompassing more than a dozen other restaurants, two nightclubs, private beach club, more than 1,800 guest rooms, retail shops, a 31,000-square-foot spa, two theaters that seat 5,500 and 700 guests respectively and a 150,000-square-foot casino. Revel will bring a true resort option to the Northeast, enhanced by entertainment and lifestyle offerings designed by top performers in daylife, nightlife, theatrical, spa, and experiential programming.
