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Revel: Spanning the Culinary Gamut


From a casual lunch-truck approach to modern Mexican to the finest in French-inspired cuisine, 
Revel will have the entire dining spectrum covered.

By Frank Gabriel

Add Comment Add Comment | Comments: 3 | Posted Mar. 29, 2012

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Michel Richard

ATLANTIC CITY — Despite our early spring date, and extraordinarily warm weather, there’s a Christmas Eve feel in the air around Atlantic City.


For food folks, at least, counting with eager anticipation the precious few days until Revel Casino provides our region with an exciting array of new dining options. Leading the charge is Philadelphia’s Jose Garces — with versions of flagship facility Amada, Village Whiskey and Distrito Cantina — expanding his culinary empire eastward.


Amada, described as “Andalusian tapas” will, like its Philly brethren, focus on earthy Mediterranean flavors. Items like chorizo and clams, crab-stuffed piquillo peppers or baby squid grilled and garnished with a sort of deconstructed chimichurri, lemon, garlic and parsley.


For the adventurous, Amada suggests cochinillo asado: whole suckling pig brined and slow-roasted for 36 hours. Be forewarned; bring friends and pre-order in advance. Village Whiskey, open in Philly since 2009, serves casual, tavern fare like burgers, oysters, duck fat French fries and pickled truffle/lemon artichokes.


Along with an extensive selection — more than 80 kinds — of the eponymous beverage, in bourbon, scotch and rye formats.


Distrito Cantina will present a casual, street truck-style approach to modern Mexican. Described as a “take out window inspired by the uber-popular Guapos Taco Truck in Philly” their bill of fare includes favorites like tacos, guac and chips, enchiladas and seviche. Which brings us to a triad of restaurants from NYC’s LDV Hospitality Group.


American Cut will fill the requisite steak house slot at Revel. A native New Yorker with deep family roots in the industry, Marc Forgione is also the youngest American-born chef to earn a prestigious Michelin star in three consecutive years (2010-2012) for his namesake facility Restaurant Marc Forgione.


Recruited by legendary French chef Laurent Tourondel to open his seminal BLT Prime steak house in New York, Forgione went on to help develop the BLT brand across the country. Worth noting: BLT Prime received the highest ranking — 27 out of a possible 30 —of any steak house in New York history from Zagat.


Insider Tip: Wondering about the name “American Cut?” It’s homage to Forgione’s chef father, Larry, whose own iconic restaurant was called “An American Place.” Oh, and by the way, Forgione has been an alumnus of Food Network’s Iron Chef America since winning that yearly competition in 2010.


Azure by Allegretti brings a unique cooking style — coastal cuisine of the French/Italian Riviera — to southern New Jersey shores. Headed by Alain Allegretti, a native of chic resort town Nice, Azure will blend views of the Atlantic outside with those of an exhibition kitchen within.


Diners should expect traditional fare like oysters and whole grilled or roasted fish, much of it sourced locally, filtered through Allegretti’s French technique and Italian heritage.


Lugo, the second LDV operation, will serve Italian comfort classics — house-made pasta, mozzarella, and meatballs — in a café environment. Heartier fare too, like steaks and chops, including the classic double-cut porterhouse, steak Fiorentina.


Open for lunch and dinner, Lugo is the second outpost of New York’s Lugo Caffe.


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1. larry said... on Mar 29, 2012 at 05:18PM

“Although I am looking forward to this line-up of new places to try, I would hardly describe it as covering the "entire dining spectrum." In this day and age it is somewhat shocking that not a single Asian concept is included inthe offerings. No sushi or other japanese food or chinese, korean, thai, vietnamese or indian.”

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2. Christopher M Hammer said... on Mar 30, 2012 at 01:26PM

“Larry... remember this is the 'soft opening' and the above represent LESS than HALF of all the culinary offerings that Revel will have. Trust and believe they're not going to leave ANY Asian restaurant offerings out... I can't wait for Mussel Bar!”

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3. JO BUDKA said... on Apr 5, 2012 at 02:37PM

“wILL BE THERE BE A BUFFET AT THE LEVEL”

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