Casino food is not what it used to be. There are certainly venues that advertise inexpensive buffet meals in Las Vegas and lots of fried seafood in Atlantic City, but these are for people who visit to merely gamble.

Las Vegas

The visitor who travels to Las Vegas to play the slot machines will find plenty of the traditional, cheap buffet lines around town. On the flip side of the situation, the visitor who never intends to drop a coin in a slot machine will find a selection of some of the finer restaurants in the country among the Las Vegas hotels and resorts.

Emeril Lagasse and Wolfgang Puck both count restaurants in Las Vegas as part of their celebrity empires. Though the menus are locally overseen by onsite chefs, their celebrity influence is clear in both styling and tastes. Since Lagasse and Puck, Las Vegas has sought to attract the most influential of chefs. The crowning jewel of superlative dining is chef Alain Ducasse, who has only recently made a mark on the landscape of haute cuisine in Las Vegas.

Atlantic City

With the addition of Indian casinos in New York State and Connecticut, millions of visitors have been choosing to remain closer to home, while enjoying the generic attractions of a casino.

To offset this trend, Atlantic City has recently been seeking to redefine itself as anyplace but generic. Taking cues from the success of Las Vegas’ resorts, Atlantic City welcomed the opening of its first casino and resort hotel in nearly fifteen years in 2003. Along with it came a handful of the freshest dining experiences and a cadre of young celebrity chefs.

Monte Carlo

Monte Carlo’s reputation is unrivalled throughout Europe. For years, Monte Carlo has been the template upon which all other exclusive resorts are modeled. This exclusive resort location has succeeded since the late nineteenth century in attracting a regular audience. The basis for this success is the fact that Monte Carlo has been designed from the beginning as a marriage of tastes: European style gambling, haute cuisine, the finest accommodations, and the most current art and cultural events.

The best chefs in the world have trained in the restaurants and hotels of Monte Carlo, including Wolfgang Puck. Perhaps the dining experience is coming full circle.

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