Opened in 2003, The Borgata Hotel, Casino and Spa was Atlantic City’s first new casino/hotel in nearly fifteen years. The Borgata is new, fresh and innovative. The resort is home to a handful of some of the area’s best new restaurants under the direction of a few of the hottest new chefs.

Luke Palladino

Luke Palladino, chef at Borgata Hotel, Casino and Spa is versed in all flavors of Italian cuisine.

Specchio is chef Luke Palladino’s contemporary and spacious Italian restaurant housed within the Borgata Hotel and Casino. The dining room is bathed in soft indirect light. Large colorful paintings are strategically hung. There are white table cloths and the interior colors are a palette of rich, deep natural colors. Specchio’s menu is classic Italian in design: antipasti, pasta and risotto, insalata, pesce and carne.

Ombra continues the theme of traditional Italian, but this time a classically designed wine bar takes center stage. Ombra boasts thousands of bottles of wine to choose from and an accompanying menu of exotic cheeses. Wine aficionados can select from a mouthwatering menu of Italian specialties all prepared with a modern slant. There are polentas, veal and lamb selections. Pastas include a couple of spaghettis reworked with seafood, either rich clam sauce or tangled with a crowd of mussels, fish, calamari and lobster all doused in a cioppino sauce, traditional with Italian seafood dishes. Entrees average $20.00 to $50.00.

Susanna Foo

Susanna Foo’s restaurant, Suilan, is another of the upscale dining options offered by the Borgata Hotel, Casino and Spa. Foo is a veteran of Philadelphia’s culinary circles. Her signature restaurant, located in the heart of Philadelphia, has been popular and brought her a modicum of celebrity status.

Suilan is a fusion of Asian and French cooking, Foo’s specialty. The restaurant’s interior is elegant, modest, with clean lines and a contemporary color palette. Appetizers are divided between either “Hot” and dim sum styled or “Cold” plates, averaging between $10.00 and up to $65.00 for the caviar. Entrees include a roasted red snapper kicked up with a flare of Asian “soy glaze.” The menu is punctuated with sesame and ginger flavors. Sweet rice accompanies a number of entrees and tofu lends a modern edge to such traditional dishes as Pad Thai. Entrees average $15.00 to $45.00.

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