Atlantic City’s top restaurants wow diners with their signature dishes.
The chili lobster at American Cut is one of chef Marc Forgione’s trademark dishes.
Marc Forgione’s luxe steakhouse lures diners with its meat-centric entrées and sultry atmosphere. The Tomahawk rib eye chop and chili lobster are American Cut’s signature savory plates, but the true star is the incredibly sweet Cracker Jack Sundae—complete with popcorn ice cream, caramel sauce, peanut brittle, and caramel popcorn. Revel, 500 Boardwalk, 609-225-9860
The Atlantic City location of Stephen Starr’s beloved Asianinfused hot spot is famous for its char-grilled aged beef. The 21-day-aged New York strip loin is seasoned and grilled with togarashi (a popular Japanese spice blend), topped with a soy butter sauce, and served with a watercress salad. The Pier Shops at Caesars, 1 Atlantic Ocean, 609-674-0100
Chart House is known for its wide selection of fresh fish, so it’s no surprise that the signature dish is a classic seafood favorite, clam chowder. “Since the first Atlantic City Seafood Festival two years ago, our New England–style clam chowder has [taken the top prize in its category],” says General Manager Michael Buchanan. Golden Nugget Atlantic City, 1 Castle Blvd., 609-340-5030
Cuba Libre Restaurant & Rum Bar
Classic Cuban recipes are perfected here under the watchful eye of nationally renowned c hef and restaurateur Guillermo Pernot. Sink your teeth into the Churrasco a la Cubana—the restaurant’s chimichurri-marinated skirt steak. Roasted garlic mashed potatoes and a parsley, lemon, and onion sauce round out the dish. 2801 Pacific Ave., 609-348-6700
Fornelletto Cucina & Wine Bar
“Our signatures are as simple as fresh mozzarella di bufala and burrata served alongside a tapenade made of Sicilian fig, cured black olive, fresh basil, and virgin olive oil,” says chef/partner Stephen Kalt. “We also have a mozzarella bar, and it is incredibly popular.” Borgata Hotel Casino & Spa, 1 Borgata Way, 609-317-1000
Girasole Ristorante & Lounge
This Mediterranean-inspired restaurant and lounge is known for its creative preparations and intense flavor combinations. Its specialty: tender, pan-seared veal medallions served with roasted saffron potatoes and guanciale. The indulgent dish is topped off with fresh thyme and rosemary, Meyer lemon, and aged white balsamic vinegar. 3108 Pacific Ave., 609-345-5554
Philly’s own Michael Schulson brings modern Japanese cuisine to Atlantic City with Izakaya. The chef’s signature dish—which he says represents both the restaurant and his culinary style best—is his edamame dumplings. The pillowlike pockets of edamame and truffle are steamed and served with a dashi sake broth. Borgata Hotel Casino & Spa, 1 Borgata Way, 609-317-1000
“Our most popular antipasto ever is our Fiori di Zucca—local squash blossoms stuffed with sweet corn, ricotta, and Parmigiano Reggiano, which we tempura-fry and toss with more grated Parmigiano Reggiano, chives, and parsley,” says chef Luke Palladino. “There’s such great anticipation for these things that people call weeks in advance to reserve the dish to make sure they get it.” Harrah’s Resort, 777 Harrah’s Blvd., 609-441-5576