The last original restaurant to debut with the Borgata in 2004, Old Homestead Steak House was named Atlantic City’s top restaurant in Zagat’s 2012 America’s Top Restaurants guide.
As the final remaining, original restaurant property at the Borgata, Old Homestead Steak House maintains a special status among peers.
When opened nearly a decade ago, Borgata pretty much redefined everything we had come to think about casino dining. Executive chef Romeo DiBona, the only person to ever oversee the kitchen here, explains Old Homestead’s unique philosophy.
“We have think-tanks — myself, [owners] Marc and Greg Sherry, [general manager] Brian Palin and sous chefs Amador Campos and Luis Rivera. We go over things — menu items, presentations.”
Since opening, name-brand chefs such as Wolfgang Puck and Bobby Flay have also come to inhabit the sprawling facility. But Old Homestead, which may also claim the distinction of being New York City’s most tenured steak house — existing since 1868 in the same location — has always managed to stand out.
Part of that certainly comes from decades of experience. Another crucial element is their extraordinary selectivity. Prime beef, typically accounting for less than 10 percent of all produced, just isn’t good enough for Old Homestead. In fact, they are noted for rejecting anything that isn’t the top two or so percent of all graded beef.
The dining space, with plenty of wood tones and multiple levels, is equally special. Our meal began with bang-bang shrimp, two colossal-size decapods. Lightly tempura-battered the duo tilted together, like bosom buddies leaning against each other after a long night of carousing. The huge shrimp — each hand-sized — were perfectly prepared, no small feat in and of itself. Exteriors remained crisp and revealed a plethora of sweet white meat within. Finished by pickled cucumbers, chipotle mayo and an ancho chile sauce, the garnishes nicely added to the lure of that magnificent seafood.
As a middle course, we selected a recent addition to the bill of fare: Kitchen Sink Salad (with a name like that, did you really think we could skip it?). Mixed greens blended with — deep breath — thinly sliced strips of salami, hearts of palm in small discs, chunky avocado, halved artichoke hearts, diced red onion, cherry tomatoes, strips of red pepper and lots of unami-inducing bleu cheese. A light, unobtrusive champagne mustard vinaigrette provided acid and moisture to this mega-mix. It reminded us of a lovely Sunday summer brunch you might enjoy at an Italian’s home.
It was light in texture and still provided plenty of oomph in the flavor department. Throw in a loaf of crusty bread and this wonderful conglomeration would easily become a meal.
My dining partner opted for wild salmon as her entrée. The thick filet, probably 10 ounces, was cut to match the rest of the prolific portions. Mounted atop sautéed Chinese mustard greens, the fish was seared to a nice medium. Glazed with miso and topped by spicy sesame seeds, the pale pink protein was finished with a toss of crisp lotus chips.
I don’t often order prime rib, typically preferring cuts like New York strip or rib eye. On this evening, I was glad to have made an exception. Described by our server as weighing in at 32 ounces, their Empire Cut was over a foot in length and packed with the “wow” factor.
Deeply pink, just as ordered, it possessed a degree of tenderness comparable to quality veal. But its flavor profile, big and bold, was entirely different. Slowly roasted, the rich layers of marbled fat had broken down, creating a luscious mouth feel as well.
I paired this classic with two steakhouse favorites — asparagus with Hollandaise and tater tots. The asparagus, ideally in tune with the early spring we’re enjoying, was offered either grilled or steamed. We opted for the former, and delighted in one of the very best versions of “mother sauce” Hollandaise we’ve ever sampled, warm, viscous and eggy.
Among all of the fabulous food, drink and desserts, one of the coolest moves of the night was Chef Romeo DiBona, of the Old Homestead Steak House — which was just named by Zagat the best restaurant in Atlantic City — serving a modest but ultra-yummy American Kobe Beef Hot Dog with ...
This is the first year the Borgata is blending an "outside" chef into the mix. It is also the first-year that the Borgata will preface the Nov. 12 celebration with a Savor Borgata Restaurant Week, which will run from Sunday, Nov. 6 to Friday, Nov. 11.
The evening’s longest lines, throughout the event, belonged to Austrian-born, California-based Wolfgang Puck. Snaking almost halfway across the spacious room, we wondered why? Obtaining visual range, things became clearer ...
We are, without the slightest hint of hyperbole, like nowhere else in the country. Maybe the world. New Jersey is known as the Garden State with good reason and this is the epicenter of that garden.
As the final remaining anchor restaurant in Atlantic City’s Borgata complex since its inception, Old Homestead Steakhouse recently achieved the distinction of having served its millionth customer in just seven short years.
Entering the waiting and lounge areas of the Old Homestead Steak House at the Borgata Hotel Casino & Spa is just the beginning of a memorable dining experience. Both areas are embellished with beautiful artwork, exquisite ceramic vases, marble floors and rich, zebra wood trimmings. That same warm ambience prevails throughout the dining room. The furniture is chic and stylish; the artwork classy and even reflects a bit of whimsy in Julian Schnabel's painting of the Old Homestead's fabled Annabel the Cow. Unquestionably, the two-level restaurant's décor is praiseworthy. But it was the food that brought my dinner partner and me back to the Old Homestead hoping to reprise the awesome dining experience that we had when the casino opened in early July. And we did! For meal openers we shared a variety of items from the raw bar, including crabmeat morsels that were colossal in size and flavor, clams-on-the-half shell, Danish lobster tails (mini tails filled with sweet meat) and lush jumbo shrimp. Don't take jumbo lightly; these heavyweight champs weigh in at under six to a pound. Raw bar items ($2-$18 each) can be ordered by the piece, so if you crave just one shrimp and a couple of...
Just in case anyone is still wondering about Atlantic City's current status in the world of fine dining, those concerns should permanently be put to rest by Saturday, Nov. 8. On that auspicious eveni...
On April 27, the Borgata presented an elegant and leisurely food tasting tour with matching wines at six of the hotel casino's top-tier dining establishments. For three hours, participants were dazzl...
Steve F. de Castro is a restaurateur who truly enjoys his chosen profession: "I love the business. I wouldn't trade it for anything in the world. From the time I wake up until the time I go to bed I live it. And then when I go to sleep, I dream about it," says de Castro, the owner of Atlantic City's newly opened Ruth's Chris Steak House. The restaurant is located on Atlantic Avenue at The Walk and is a tasteful addition to the thriving district's array of shopping, entertainment and dining establishments. My husband and I had dinner at Ruth's Chris with two other couples, which was great because it gave us the opportunity to sample a variety of side dishes and desserts. Six diners also meant many different opinions, and all were very favorable. This was a tribute to Executive Chef Juan Hernandez and his staff. Hernandez came to Ruth's Chris from Borgata's Old Homestead. Our varied meal starters included crab cakes chock full of lump crabmeat - no fillers here -- and plated with sizzling lemon butter. New Orleans style barbecued shrimp scored high, as did jumbo Gulf shrimp dressed with a classic Creole remoulade sauce, and Louisiana seafood...