Iron Chef Opens Steakhouse in Atlantic City

 

This spring, Iron Chef Marc Forgione will join Revel at its 6.3 million-square-foot beachfront resort in Atlantic City with the opening of American Cut. The announcement was made today by Revel in partnership with LDV Hospitality, a leading hospitality group headquartered in New York City, and marks Chef Forgione’s first restaurant outside of his Michelin-starred, eponymously named outpost in New York City. 

American Cut will pair Chef Forgione’s award-winning, modern, signature take on fine-dining with the comforts of the new American steakhouse. 

Revel is curating a collection of lifestyle experiences to appeal to enthusiasts of dining, design, entertainment, and shopping, bringing a true resort option to the Northeast. 

With the addition of Marc Forgione, Revel continues to bring together partners with a strong entrepreneurial spirit and gastronomic talent. Each culinary partner at Revel has a vested interest in the resort and brings signature style from their regional restaurants in Philadelphia, New York, and Washington, D.C.

“American Cut gives me the opportunity to redefine and reset the bar for the American steakhouse experience,” says Executive Chef and Owner Marc Forgione.

The name American Cut is a nod to Marc’s father, Chef Larry Forgione, whose iconic New York City restaurant was called An American Place.  

The space will feature approximately 300 seats, an energetic lounge, a grand meat bar and seafood raw bar, two private dining areas, and a lively main dining room with stunning views of the Atlantic Ocean. Guests at American Cut can look forward to an indulgent experience driven by Chef Forgione’s passion for locally influenced American cuisine, a sexy and vibrant ambiance, and genuine hospitality.

Signature items will include his take on the ultimate surf and turf – a show-stopping, 28-day aged, 48-ounce Tomahawk Rib Eye Chop served with his delicate yet fulfilling Chili Lobster dish – as well as his famed Chicken Under-A-Brick dish for two that he also serves at his New York City restaurant.

The menu will also feature custom steakhouse cuts and seasonal side dishes accented by Chef Forgione’s critically acclaimed flair.

Brooklyn-based Crème Design will take premium steakhouse dining to the next level by combining modern design with Art Deco accents in an 11,000-square-foot space. 

Upon arrival, guests are led toward the bar by a curving exterior glass window set upon a black and white marble floor with stacked grey stone walls and large-scale custom pendant lights. A monumental backdrop of dark stained wood showcases the bar offerings as well as tempers the daylight from the windows beyond.

The grand space of the main dining room will be marked by the symmetry of leather-wrapped structural columns with the bar at one end and the open show kitchen on the other. A stunning, sixty-foot glowing plane of light hangs above most of the room onto a mix of booths, tufted leather banquettes, and loose tables composed of glossy wood and brass tops arranged over a herringbone wood floor below. 

Guests looking to be part of the action can choose a table in the back, close to the kitchen to see first-hand where Chef Marc Forgione and his team are hard at work, perhaps catching sight of the Tomahawk Rib Eye being drawn from the large wood burning oven.

A bespoke wine display showcases the extensive bottle selection and runs the entire length of the dining room, while antique brass custom pendants, floor lamps, and table lamps bring sparkle to the space at every level. American Cut will also feature a private dining room fit for up to 60 people.

For the third consecutive year, Chef Marc Forgione has been awarded a Michelin star in the 2012 Michelin Guide for his New York City restaurant that shares his name, making him the youngest American-born chef and owner to receive the honor in consecutive years (2010, 2011, 2012). The restaurant also holds a two-star rating from The New York Times.

Prior to opening up Restaurant Marc Forgione, he served as chef de cuisine at BLT Prime, and played a key role in the openings of BLT Fish and BLT Market as well as the Washington D.C., San Juan, Puerto Rico, and Dallas locations of BLT Steak. In 2010, he earned the coveted Iron Chef title after winning Food Network’s Next Iron Chef competition.

Revel will be a complete entertainment destination encompassing more thana dozen other restaurants, three nightclubs, private beach club, more than 1,800 guest rooms, retail shops, a 31,000-square-foot spa, two theaters that seat 5,500 and 500 guests, respectively, and a 150,000-square-foot casino. It will bring together offerings designed by top performers in daylife, nightlife, theatrical, spa, and experiential programming.

To experience Revel and to see a glimpse of the future, visit www.revelresorts.com

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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