Fornelletto at Borgata offers star chef Stephen Kalt's distinctive spin on Italian fare.
Since taking charge of the subterranean space known as Fornelletto in 2009, New York City native Stephen Kalt has put his own distinctive spin on its cuisine, and attitude.
Once a bit formal, the first restaurant most visitors encounter upon arrival at the Borgata property is now decidedly casual, perhaps even more authentically Italian.
Descending a series of stairs to enter, visitors are greeted by a combination of pleasant, wafting kitchen aromas mingling with sounds of merriment emanating from a roomy lounge.
A pair of dining rooms, along with a private space, snake out in labyrinthine corridors surrounding that area.
Despite being underground, literally, the space remains warm and convivial, with pleasant golden and wood tones.
Kalt’s bill of fare is truly, fully reflective of his 30-plus year arc as a chef.
This included stints working alongside renowned French master Daniel Boulud at La Cirque and acclaimed Ann Rosenzweig at Arcadia.
While certainly addressing mainstream Italian tastes, Fornelletto stretches to encompass a wide range of atypical Mediterranean-style specialties.
Both these concepts came into play with our trio of starters.
From the familiar, polpette, five golf-sized meatballs in a light, mildly acidic tomato sauce.
These were airy, packed with flavor and — taking an educated guess here — probably oven baked rather than pan fried.
Virtually devoid of excess fat and oil, which often plagues that technique, these little bundles of joy were like a new and improved, 21st century take on a timeless traditional favorite.
Next up, a sophisticated fennel and endive salad, tart and full of crunch. Wide, mandolin-cut ribbons of those two potent vegetables were blended with radish, arugula, chopped egg and pecorino.
The dressing, fairly aggressive and anchovy-based, highlighted the startling salinity capably provided by that suddenly trendy fish.
But our favorite of these three was easily the roasted butternut squash. Beyond being ideally seasonal, strips of that auburn gourd were treated in agro dolce fashion with balsamic vinegar. The result was an achingly tender creation with plenty of complexity provided via that sweet/sour application.
Worth noting: all of these offerings were delivered in communal-style serving devices, portioned large enough to enable easy sharing.
Nine Neapolitan pizzas adorn the center of Fornelletto’s — “little oven” or “stove” — menu.
From that list we selected what our waiter described as a recent addition; Genovese with fingerling potatoes, basil pesto, pecorino and pine nuts atop a layer of sweet, soft Fontina.
Cheese had been judiciously employed and did not compromise the crisp structural integrity of this pie.
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.
“Obviously, you’re not going to become a professional overnight,” Puck says. “But if you start slowly and really want to learn, anybody can cook.”
Now there’s not only a new way each week to sip, socialize and savor the goodness of Borgata’s many fine dining establishments — but also save. The hotel, casino and spa recently unveiled five new ways to enjoy great drink specials and reasonably priced small-plate menus.
From its inception, Borgata Hotel Casino & Spa and its younger sister property, The Water Club, have been the vanguard for cutting-edge cuisine in the southern New Jersey region and the local casino industry. On Saturday, Nov. 7, at 7pm they will celebrate that commitment to excellence in food and wine with their second annual Savor Borgata event.
In a casino complex whose appellation derives from the Italian word for “village,” Fornelletto restaurant now plays the indispensable role of the house’s standard-bearer for that revered cuisine. Dining over Labor Day weekend, we took note of many small, but significant changes made since conversion from its original occupant, Chef Lucas Palladino’s Specchio/Ombra.
ICE CREAM. I’VE NEVER SEEN anybody with a frown on their face while eating ice cream. And down here at the Jersey shore there is plenty of ice cream to go around. Whether it’s Kohr Bros. on the Ocean City Boardwalk, the Custard Hut in Somers Point or at the dozens of ice cream stands and shops in the region’s beach towns. (Not to mention the trucks!) Some local ice cream parlors and restaurants, in the casinos and elsewhere in the region, take the ice cream experience to the next level. They make their own ice cream in house, using their own distinctive processes and ingredients. And as Michael Pritchard writes in this week’s cover story, “there’s still something...
If all the world’s a stage, then Danny Veltri is performing nightly in Atlantic City’s tastiest new venue. In an affirmation that the line is blurred between food and entertainment, Veltri, the season 5 winner of the Fox television reality series Hell’s Kitchen, is instantly recognized as a celebrity as he strolls through the bar and dining rooms of Fornelletto Cucina Italiano, a new restaurant at Borgata Hotel, Casino & Spa. As part of his winner’s package — which included a $250,000 prize — Veltri has taken a job as one of five sous chefs in chef Stephen Kalt’s restaurant, which opened late last month. For Veltri, a 25-year-old whose talent and kitchen...
��½ ��½ ��½ ��½ ��½ ��½ Trump Plaza GM Jim Rigot salutes 25 years of gaming and excitement at the 25th anniversary celebration that took place Thursday, May 14. (...
Congrats to the McCauley Clan
Spring Dining Dish ’13
Taste of Revel Revisited
Jose Garces Truckin’ at Revel
Tropicana Seafood Week Coming Soon
Sal's Cafe: Pizza with Many Twists
Roman Grill Blossoms in Linwood