Senior Vice President of Food & Beverage, Warren Richards,  is the “go-to” person whenever you are looking for the best of anything at Ocean Casino Resort. Whether you’re hungry for brunch or feeling a little adventurous at dinner, Warren’s world travels and food & wine expertise makes him the perfect person to elevate your Ocean experience. Here are his recommendations when dining at Amada, American Cut, and Dolce Mare.

Amada

    • Best seat: The views at Amada may well be the best in the building. Tables along the floor-to-ceiling windows, while hard to come-by, are worth waiting for.
    • To start: While Jamon Iberico is always hard to resist as a kick-off to proceedings, a perfect meal for me at Amada would begin with a selection of classic tapas like the Croquetas de Jamon (Ham Croquettes), Polpo a la Gallega (sauteed Spanish Octopus) & Empanada filled with Spinach & Manchego Cheese.
    • Main course: A non-traditional “Surf & Turf” from the Planxa grill would be the succulent & tender Langosta (Maine Lobster) & the Colorado Rack of Lamb, cooked mid-rare, with a trio of dipping sauces (Romesco, Chimichurri & Guindilla) – the Chimichurri being all I need. If sharing, the Paella Valenciana is worth making the centerpiece.
    • Always say yes to dessert: To finish, I’d pick the Tarta de Queso (Spanish Cheesecake). It is traditionally much less sweet than its American counterpart, served with Passion Fruit Curd & White Chocolate Sorbet.
    • Wine not try something new? Amada features an entirely Spanish wine list, so don’t be afraid to come here & experiment. You’ll find refreshing & food-friendly wines that pair remarkably well with the cuisine without having to break the bank. I recommend something with great acidity & freshness like the Albariño de Fefiñanes to begin while enjoying your tapas. Next I would switch to a Tempranillo from the Toro region such as the Bodegas Numanthia wines, which can stand up to the robustness of the items from the Planxa. Again, don’t forget to leave your comfort zone with an unfamiliar after-dinner drink to pair with your Cheesecake. For instance, my personal favorite, a Moscatel, every bit as floral & fruity as the more well known Dessert Wines from the France (Sauternes), Germany (Eiswein) & Hungary (Tokaji).

American Cut

  • Best seat: A booth at American Cut near the open kitchen is always a treat. The restaurant builds over the early part of the evening, coming to a crescendo of activity, energy and that addictive restaurant noise by 8pm.
  • Seafood diet: American Cut’s Shellfish Towers do not disappoint & when the Stone Crab is in season, you’ll find me needing a hand towel about 15 minutes in.
  • Steak or Fish?: I always want our chefs to “turn up the volume” on flavor & the New York Strip Au Poivre was borne out of that philosophy. This steak is the perfect combination of rich steak flavor with an assertive black peppercorn crust. Dunk every third or fourth bite in a side of bearnaise & you are really eating like royalty. On nights off from red meat, Chef Romeo Di Bona features a variety of delicious seafood options, including the Alaskan Halibut with “Crazy Water” and Assorted Shellfish which makes an excellent change-up.
  • Pair your wine & dinner properly: I hate to see people jumping straight to red in Steakhouses, so with apps at American Cut it should either be the “Smoke on the Water” (Smoked Old Fashioned with Woodford Reserve & Cedar Smoke) if you are doing things like the Double-Smoked Bacon or Wagyu Meatball. On the other hand, I would also run with bubbles if you are taking the Shellfish route. A hidden gem here is the Raventos i Blanc, “Blanc de Blancs” from Coca del Riu Anoia, within an hours drive of Barcelona. The American Cut Wine List has great depth in all the right places, so there are some fantastic finds to be had across a variety of price-points. With a Dry-Aged Rib Eye, I recommend the Chateau de Beaucastel, Chateauneuf-du-Pape from Southern Rhone which is smoky & dark in all the right ways for a robust steak like this. The back-bar at American Cut is also home to some fantastic brown spirits, including the renowned WhistlePig Whiskies from Vermont.
  • Sweet finish: If your sweet tooth needs satisfying, then yes, the Crackerjack Sundae (Caramel Popcorn, Peanut Brittle, Popcorn Ice-Cream) is a must, but if you have the other kind of “sweet tooth”, then stick with the WhistlePig “Boss Hog” over a couple of rocks.

Dolce Mare

    • Best Seat: Tables alongside windows, much like Amada are something to behold, but the booths that back up to the window into the open kitchen are also a great place to dine at Dolce Mare.
    • Get started right: Chef Juliano Cannuscio’s Prosciutto Platter (shaved to order) is where I would typically start, although the Roasted Beets with Fig Jam & Goat Cheese are also a strong alternative.
    • Mangia!: Homemade filled pastas like the Lobster Ravioli or Truffle Ravioli with Spinach & Ricotta are a well spent mid-course before the Branzino al Forno which is paired with a silky cauliflower purée & vibrant rainbow Romanesco. Yes, the Veal Parmigiana or Milanese are excellent options too, but when I go to Dolce, I like to have the seafood shine.
    • Raise a glass: The Wine List has some fantastic coastal Italian wines, so if you are in a seafood mood, you can definitely do something like a Falanghina by Feudi di San Gregorio or a Fruiliano by Ronchi di Cialla. But with the Prosciutto, a Pinot Grigio is actually as good a pairing as you can ask for. That being said, this may be a two bottle meal, so the wines of Veneto are also well worth trying & I would lean towards the Masi “Costasera” Amarone della Valpolicella if the Veal Parmigiana made it onto the table.
    • Espresso and more: The perfect finish to dinner at Dolce Mare is the Frangelico Affogato (Espresso poured over Vanilla Ice-Cream & Frangelico Hazelnut Liquuer), or an Amaro (bittersweet liqueur) over rocks. If you are feeling really adventurous, try Cynar (an amaro with a heavy artichoke component) with a splash of club soda & a lemon.

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