5 Questions with Michael Schulson of Izakaya at Borgata

FOOD & DRINK

The chef and partner of the modern Japanese pub discusses the area restaurant scene and the fourth annual Savor Borgata event on Nov. 12.

By Jeff Schwachter

Add Comment | Comments: 1 | Posted Nov. 10, 2011

Savor Borgata returns to Atlantic City for the fourth consecutive year on Saturday, Nov. 12, inside the Borgata Event Center from 8-10pm. To find out more about the event, click here. One of the participants in the culinary extravaganza is Michael Schulson, chef/partner with Izakaya, Borgata's modern Japanese Pub.

Have you been a part of each of the previous three Savor Borgata events? What will be some of the highlights this year?

This is my fourth time doing the event with the Borgata, [so yes]. It's always a great time and fun for the chefs because we get to cook food that we don't serve at the restaurant. This year the theme is "American," so expect some great American classics.

You started Izakaya, have you made any changes to the menu since it opened?

Izakaya is doing great; we are constantly adjusting the menu to make it seasonal and we are always updating the Izakaya Monday menu to keep it fresh and exciting. We have a new Izakaya Monday menu coming out in a few weeks that I'm really excited about. The regular menu has become more diverse since we have opened. People are really into the robatayaki — slowly grilled items — so we have increased that selection.

What do you find unique about both the Borgata's dining offerings as well as Atlantic City's overall dining experience for visitors?

Borgata has such a great variety of restaurants and chefs. Where else in New Jersey or anywhere else locally can you find six chefs/restaurateurs that have so much experience and such great diversity under a single roof? The entire Atlantic City dining experience has come a long way over the years and I believe the talent that Borgata has assembled has forced the other properties to step up their games.

Anything you'd like to plug or talk about regarding Savor Borgata?

My restaurant Sampan in Philadelphia is going strong and we’re thrilled to be among so many great chefs who have truly changed the face of dining in Philadelphia, including Marc Vetri who is joining our Savor Borgata event this year. I’ll be opening St. James Place in Suburban Square in April 2012, as well as Sky Asian Bistro at the Philadelphia International Airport in a few months.

What will Izakaya be offering at Savor Borgata?
Izakaya will be doing Maine lobster rolls and mini chicken pot pies. It's going to be a blast and it's also a day when every single chef will be together having some fun so come on out and enjoy the night.

Click here for Savor Borgata event details