Tropicana Atlantic City Operates 3 New Restaurants

Tropicana Atlantic City Casino & Resort is pleased to have chef Jose Garces open three new restaurants on Mar. 4.

"We are excited to partner with the award-winning chef Jose Garth, who is known for his exclusive concept that complements and enhances our diverse restaurant selection, and strive to expand our ideas further. Steve Calender, general manager of Atlantic City in Tropicana, said, "Tropicana continues to introduce new amenities to our properties, and Chef Jose Garth's restaurant addition provides new and unique dining options that offer more to our guests."

"My team and I have worked hard to create completely new restaurant options unlike any other restaurant. Each of the three restaurants has its own unique look and feel, taking guests right to the Japanese street scene, waterfront town, and beach beer bar," said Chef Jose Garces. "We look forward to showcasing this unique concept in Tropicana while bringing our family-inspired passion for tradition and hospitality back to Atlantic City."

Olon

Inspired by the serene beach town of Olon, Ecuador, and the exuberance of coastal culture, Olon offers Tropicana guests a classically alluring and laid-back experience, revolving around Chef Jose Garth's vision of fresh seafood. Guests enter through a custom-made Ecuadorian gate and are new to the 43-seat ceviche bar and lounge, where chefs can watch them prepare ceviche and other raw seafood specialty dishes.

The 128-seat dining area offers views of the ocean and the boardwalk with all seats. The beach-like cabana with soft curtains creates an intimate corner within the space, and natural light's contact with fresh salt air creates an inviting yet alluring atmosphere. In addition, wood shutters are unfolded to create two private dining areas for up to 60 people. If the weather permits, there will be seats for 40 people on the deck overlooking the beach.

Olon's menu features Chef Garth's family recipe with a modern twist, as well as a unique take on traditional favorites. Traditional features include steamed clams, crab cakes, fried jumbo shrimp, surfing, and grass. More modern options include grilled Wagyu skirt steak, grilled chicken, jumbo Gulf shrimp, black base, and king crab.

Olón is open seven days a week, starting at 11:30 a.m. on Fridays and Saturdays at midnight, and from 5 p.m. to 11 p.m. OpenTable or by calling 800-345-8767. For a special edition of Olón's Atlantic City Restaurant Week, visit the Atlantic City Restaurant Week website.

Okatshe

Okatshe is chef Jose Garces' playful and modernized version of traditional Japanese izakaya. Okatshe offers a sense of discovery by visually transporting customers to the streets of Tokyo and guiding them through the front of a small Japanese candy store before entering the restaurant.

At the full-service, 80-seat sedentary restaurant, you can choose from small plates, yakitori, ramyeon, sushi, and sashimi. The yakitori skewers include chicken, beef, pork, vegetables, or seafood. The ramyeon is offered in three distinctive styles: Tokyo, plain chicken and dashi, deep pork broth, and okche lobster dashi. Sushi, sashimi, and macchié include scallops and wasabi toiko, a spicy roll, a blackjack eel roll, and a signature Tropicana roll.

Okatshe's bar will include select Japanese whiskey, 50 sake, beer, and specialty cocktails. Okatshe is open seven days a week from 4 p.m. to 2 a.m. No reservations are required.

Baron

Bar Olón is an interactive, 60-seat double-sided bar and lounge located between two restaurants. Featuring large, detour bars, the environment includes a beachfront atmosphere that has been modernized with a combination of different seating types to accommodate individuals and small groups. Vintage-looking fans offer a stunning sea "Breeze," and quirky Bongo and neon signage complete the nostalgic atmosphere. With a backdrop of hanging from a tropical mural wall, the elevated platform will serve as a stage for live entertainment.

Bar Olón serves as the foundation for a wide range of beverage programming, including a custom double-sided tap with 16 draft beer choices, 35 beer bottles, 20 wine bottles, more than 75 wine bottles, and eight handmade specialty cocktails. A light food menu is also offered, offering ceviche, sandwiches, and small, shareable plates.

The bar will be open from 11:30 a.m. to 11 p.m. every day. Seasonal live performances will be offered from 9 p.m. to midnight on Fridays, Saturdays, and public holiday weekends.

Management

Chef Jose Garces hired two Garth veterans to take the helm of a Tropicana restaurant. Chef Maria Schmidt is an alumnus of Garth. Her career in Garth's kitchen brought her back from Philadelphia to Palm Springs. For nine years with Chef Garth, Maria worked as a chef for Amada, Distrito, Tinto, and 24 (24). 온라인카지노

Patrick Sterr, managing director of Fine Dining, is a native of South Jersey who began his management experience in Atlantic City. He went on to manage and supervise several Chef Garces restaurants in Atlantic City, Philadelphia, New Jersey, Chicago, and New York.

Designer

Dash Design in New York City was responsible for interior and architectural design in collaboration with SOSH Architects for all three restaurants. This is the fourth collaboration with Chef Jose Garces of Dash Design.