Manhattan Chefs Invade Atlantic City

  • American Cut - Surf & Turf Chili Lobster and Tomahawk Chop
  • American Cut - Caesar Salad
  • American Cut - Beef Short Ribs
  • American Cut - Marc Forgione
  • Azure - Alain Allegretti
  • Azure Interior
  • Azure Halibut
  • Azure Tuna Tartare

Two prominent New York City chefs have opened restaurants in Atlantic City’s new Revel hotel just in time for summer; Alain Allegretti unveiled Azure by Allegretti and Marc Forgione opened American Cut, both in partnership with LDV Hospitality. The restaurants will feature cuisine derived from the chefs’ popular Manhattan haunts.

At Azure—which features whimsical, colorful interiors with 18-foot ceilings and floor-to-ceiling ocean views—chef Allegretti is expanding on his traditional French cooking with a seafood-heavy French and Italian Riviera–style menu, comprising dishes like lobster salad served with fingerling potatoes, haricots verts, roasted fennel, and olive tapenade. There is also an extensive selection of whole roasted fish that can be prepared in a variety of sauces ranging from a classic tomato, basil, and shallot-based sauce to a savory blend of green olives, cherry tomatoes, capers, and white wine. 

Michelin-starred chef Marc Forgione’s American Cut is an evolved version of his eponymous, rustic Manhattan restaurant. The expansive 300-seat, 9,000-square-foot, Art Deco–inspired steak house, also with ocean views, has marble floors and stone walls, and a 60-person private dining room. There is an open show kitchen and a raw bar, where patrons can mix and match items from land and sea, including steak tartare, wagyu beef tataki, foie gras with apricot preserves, and lobster sashimi. On the basic menu, don’t miss the surf and turf, which is made with a 28-day-aged, 48-ounce tomahawk rib eye served with chef Forgione’s famous chili lobster, which is doused in a sriracha, ginger, and garlic marinade. (855.348.0500, www.ldvhospitality.com)

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