Ocean Resort Casino certainly has no shortage of great restaurants, and Atlantic City certainly has no shortage of amazing steakhouses, but American Cut ranks among the best in both categories.

If there’s a better steakhouse in town, it will have to go through American Cut to prove it. Our meal there this weekend was the best we’ve had this year thanks to over-the-top service, quality ingredients, a posh setting and amazing creativity.

Part of that experience could be attributed to Chef Marc Forgione. The Iron Chef is no longer affiliated with American Cut, but the current culinary staff, which has some returnees from its Revel days, pays homage to Forgione’s vision while elevating the experience even more.

Led by General Manager Randy Richardson, Assistant Manager Giovanna Paolella and Restaurant Chef Eric Schlicht, American Cut — a concept from the New York-based LDV Hospitality — excels in its simplicity, proving that good ingredients should always come first.

“We needed to be a different steakhouse than we were four years ago when we reopened in Ocean (last year),” says Richardson, who managed American Cut at Revel and returned to it in Ocean Resort. “So we changed the menu and made it not just an LDV concept, but an Ocean concept. We wanted to bring it forward. People outgrow things quickly, so we are different than what we used to be and different than others in town. Other steakhouses might be more old school and set in their ways. We are doing things differently. We want to create an experience with rock ’n’ roll music and a whole atmosphere where you feel like you are somewhere special.”

Aside from a robust raw bar that includes the obligatory seafood towers, there are just six appetizers, including a stellar steak tartare ($17) that lets the quality meat speak for itself with just a touch of cooked egg and potato on top and served with toast; the rarely seen bone marrow ($21) that we promised to get next time; and Baked DJB Oysters ($22) a wonderfully inventive play on Oysters Rockefeller with champagne, black truffle and a fontina fondue that will have you slurping the oysters hoping for more of the cheesy goodness.

The steaks, of course, are the star of the show. Separated into wet-aged and dry-aged sections, we can’t urge diners more to go the dry-aged route. While the wet-aged bone-in filet ($62) with bone marrow butter and the inexpensive USDA prime hangar steak ($32) will satisfy, they are a far cry from the 30-day, dry-aged goodness of the 20-ounce bone-in rib eye ($59) with bone marrow butter, the best-of-both-worlds 40-ounce porterhouse for two ($120), or the signature, to-die-for Tomahawk chop ($130), 40 ounces of indulgence for two complete with tableside cart service where the steak is cut to perfection while a concoction of butter, garlic and herbs is sautéed in front of you and poured over the monstrous masterpiece.

For the true indulgence, splurge for the surf and turf by adding a two-pound chili lobster ($38), a Forgione creation of tender lobster cut down in a sweet, fiery, buttery chili broth that will have you asking for extra toast to dip.

There are other reasons to visit American Cut, like the rack of lamb ($54), the Alaskan halibut ($42) and fine Montauk tuna ($40), as well as the mac and cheese du jour — it was a gooey, scrumptious white cheddar the night we were there — or the twice-baked potato, but make sure you save room for dessert ($10).

The fun cookies and milkshake featured double-chunk chocolate chip cookies baked to order with a small vanilla shake to wash them down; and the cheesecake was creamy and light with crème fraiche, guava and passion pineapple sorbet. But we have to go back for the Crackerjack sundae with caramel popcorn, peanut brittle and popcorn ice cream.

The décor, with its open kitchen, comfortable, oversized leather chairs and banquettes surrounded by thousands of bottles of wine, compete with any other room in the city, particularly if you sit in the lush bar area and enjoy the ocean view. The specialty cocktails are named after famous rock songs like the Hey Jealousy ($15) with Hendricks gin, fresh sour, mint, cucumber and a touch of black pepper, and the Smoke on the Water ($22), a smoked old-fashioned with Woodford Reserve and orange bitters is prepared by cart service where cedar is fired tableside to smoke the glass. Perfection.

And the service team, including the always spot-on Michael Fagan, make you feel like family.

“I think Ocean is going to kill it this summer,” Richardson says. “I see more people and different people each weekend. We just keep getting busier and busier. And that’s what we look forward to. We want to keep growing and making people realize that we are the place to be.”

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