Borgata Opens $200 Million Expansion

 Also added were three fine dining restaurants by renowned chefs Wolfgang Puck, Michael Mina and Bobby Flay, a second nightclub, mur.mur and a multi-concept quick service dining option, The Cafeteria. 

Coming in the 4th quarter 2007 will be the Water Club at Borgata, an 800-room and suite hotel tower with four swimming pools, spa in the sky and separate entrance. The Borgata is a joint venture between Boyd Gaming Corporation (NYSE: BYD) and MGM MIRAGE (NYSE: MGM).
At the grand opening William S. Boyd, Chairman and Chief Executive Officer of Boyd Gaming, told celebration attendees the Borgata was immediately more successful than anticipated when it opened in 2003 and the plans for the current expansion began in earnest only five months after the property opened. “When you're looking at ways to grow your business, there's always an element of risk that you have to account for,” said Boyd. “You want to do everything you can to know that you're investing capital properly and responsibly. With Borgata, there was never a doubt.”

The new restaurants are Wolfgang Puck American Grille, Bobby Flay Steak and SEABLUE, A Michael Mina Restaurant.

Wolfgang Puck, owner of his namesake restaurant, is commonly praised for transforming the Las Vegas dining scene from cheap buffets to haute cuisine. In an interview with Onlinecasinocrawler.com, Puck said after his restaurant Spago opened at Casears in 1992 – which was an offshoot of the famed LA eatery -- he was offered the opportunity by the company to open a restaurant here. However, once he saw Atlantic City he felt the market did not fit his image and declined the opportunity. Now, he said, things have changed. “The Borgata has done wonders for this city and I am proud to open a restaurant here,” Puck said.

Chef and Food TV mainstay Bobby Flay told Onlinecasinocrawler.com he too would not have come to Atlantic City in an earlier era. However, Flay first met with Borgata executives two years ago after Borgata had established itself in the market and was offered the opportunity to have a restaurant at the property by then Borgata President Robert Boughner. “As soon as I was told Wolfgang Puck and Michael Mina were opening restaurants as part of the expansion, I was sold. For me it’s all in the company you keep and they are two of the greatest chefs.”

Showcasing signature comfort food such as salads, sandwiches, steaks, seafood, pasta, pizzas and desserts, the Wolfgang Puck American Grille will offer a pair of dining experiences. The 120 seat terrace ‘patio’ will be a more causal take, while the somewhat formal 100 seat main dining room offers an entirely different menu inside. The restaurant is designed by Tony Chi of Tonychi and Associates and features a design celebrating the colorful autumn season, an open fireplace in the main dining room and etched nickel surrounding the wood-burning pizza oven in the patio kitchen.

Food Network star Bobby Flay and partner Laurence Kretchmer introduced Bobby Flay Steak, the acclaimed chef’s first steak house. Here, select cuts are matched with southwestern inspired rubs and indigenous New Jersey ingredients. The Lobster bar features Oyster & Lobster Shooters, a smooth Lobster-Smoked Tomato Bisque and spicy Lobster & Crispy Squid Salad with hot pepper dressing. Flay also debuts his unique spin on the classic Philadelphia-Style Cheese Steak, with choice of a perfectly grilled rib-eye, hanger steak, New York strip or filet mignon with provolone cheese sauce and roasted mushrooms and onions. 

“Steak and casinos go hand-in-hand and Bobby Flay is such a phenomenal chef. We needed more steak and we are fortunate to have someone of his caliber join us,” said Victor Tiffany, Borgata’s VP of Food & Beverage, who added the restaurant is designed by David Rockwell, whose known for his iconic designs as places such as Nobu and W Union Square.

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Michael Mina, formerly the chef at one of San Francisco’s finest restaurants, Aqua, debuts SEABLUE, A Michael Mina Restaurant. Concentrating on Middle Eastern and African flavors, this seafood restaurant features jet fresh fish flown in daily from all over the globe. Notable dishes include a two-pound Maine Lobster Pot Pie with truffled lobster cream and seasonal vegetables, whimsical Lobster Corn Dogs with whole grain mustard, and desserts such as Lemon Pudding Cake with creamsicle float and Chocolate Molten Cake with root beer float.

The restaurant’s design is by Designed by Adam Tihany, whose previous work includes Per Se and Aureole. One signature design element is the use of 10 LED screens to project animated aquatic images around the burnt sienna and orange colored dining room. 
Though the number of top tier restaurant offerings at the Borgata is on the rise, Susanna Foo owner of Suilan, an upscale Asian dining concept told Onlinecasinocrawler.com she was not worried and expected the property will easily support the three new signature restaurants without cutting into her clientele. “The property was under serving its guests. These restaurants will make all of our restaurants stronger,” Foo said.

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