Dining patrons will have an opportunity to sample three-course meals from 74 area establishments for a fixed, affordable price.
By this, the fourth edition of Atlantic City’s Restaurant Week, we think you know the drill. So, all apologies to Dragnet’s Joe Friday, here’s “just the facts.”
Restaurant Week extends from Sunday through Saturday, March 4-10, and offers a three-course lunch for $15.12 and similar dinner for only $33.12 (many eateries may also extend the promotion beyond those dates.)
Of the 74 participants, three dozen will serve lunch as well as dinner. We strongly suggest you consult the official Web site acrestaurantweek.com for specifics as to which days various places are open and when they will be serving their prix-fixe menus. As for suggestions, here’s what caught our eye perusing the site.
Chelsea Prime. If the fifth floor, ocean-fronting space isn’t enough, check out chef Jason Hanin’s luscious appetizers like lobster bisque with tobiko caviar or short rib slider, shaved truffles and pickled shallots. Entrees are equally enlightened, seared tuna with Nicoise salad or grilled jumbo shrimp plus a four ounce filet, whipped potatoes and haricot vert.
Fin. Tropicana’s seafood emporium offers another aquatic atmosphere. Dinner entrees bring a pan-fried Jersey flounder over wilted spinach with Meyer lemon butter sauce and an out-of-the ordinary pepper bacon wrapped monkfish from Barnegat Light with broccolini and lobster beurre blanc.
Izakaya. Chef Michael Schulson’s Borgata eatery translates as “pub” but don’t be discouraged. It’s actually a series of cool, interconnected rooms, dramatically lit and staged. Diners are afforded plenty of variety, almost a dozen appetizers like King crab tacos, tempura calamari salad and crispy oysters. Entrees are a grilled filet, glazed black cod with tempura squash or seared scallops and lobster dumplings.
We loved the creative combine of seafood and soba, accented with nuts, honey and soy.
If you’ve been meaning to meander over to the Tropicana to sample any — or many — of its extensive ensemble of eateries, Sunday through Thursday, Oct. 28 through Nov. 1, might be the perfect time to do it.
Wandering into the Smithville Inn on a balmy weekday evening just prior to Easter was like unexpectedly running into an old, dear friend.
As an aside, one Italian dude to another, if you’re gonna name a dish after your momma it better be this good. Or else you’re in trouble when you get home.
Atlantic City Restaurant Week began yesterday, Sunday, March 4. Since I hadn’t had a chance yet to check out Harry’s Oyster Bar and Seafood at Bally’s, a recent addition from the Dougherty family (Dock’s Oyster House, the Knife and Fork) which opened last June, that was my selection for lunch.
Are you prepared to explore the finest foods, and restaurants, our region has to offer? We hope so, because Atlantic City Restaurant Week — presented by the Atlantic City Convention & Visitors Authority — looms just ahead on the calendar.
Poised to celebrate its second birthday, Atlantic City’s Restaurant Week — Sunday, Feb. 28 through Saturday, March 6 — has quickly matured into a precocious, hotly anticipated event. Managed through the auspices of the Atlantic City Convention and Visitors Authority (ACCVA), participants run a wide gamut of cuisines, styles and price points. They also provide the dining public opportunities to sample both lunch and dinner at many regional establishments. The last element of the equation are manageable prix fixe charges: $15.10 lunches and $33.10 dinners.
Joseph Muldoon, the 20- something whiz kid chef installed at Bally’s elegant supper club The Reserve just over two years ago, will never be accused of taking his charges lightly.
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