Michael Symon's Atlantic City Restaurant Will Open May 6

Mar 20, 2017 Industry News
Industry News

Borgata Hotel Casino & Spa announced the May 6 grand opening of Angeline by Michael Symon. Named for his beloved mother, Angel, and inspired by the nostalgic family recipes Michael grew up enjoying, Angeline will feature classic Italian-American dishes in a welcoming setting reminiscent of a timeless Sunday dinner. 

"I'm thrilled to be bringing Angeline to Atlantic City this May, and to be joining the Borgata family," says Michael Symon, chef/partner for Angeline. "This restaurant is so close to my heart, and takes me back to sitting around the family table as a kid, chowing down on my mom's lasagna. Angeline's menu is a modern version of the Italian comfort food I grew up with, served with passionate hospitality in a space that gives off that same warm, cozy feeling."

Michael taps into his Sicilian roots with a menu of simple, bold recipes classically crafted with fresh ingredients and prideful attention to detail. Every dish is inspired by his heritage and personal history, capturing the soulful cooking style that makes the James Beard Award winner a culinary master. The menu is approachable and fun to eat, with red-sauce style favorites such as Mom's Meatballs, Porchetta with Mustard Fruit, and Linguini & Clams with Pancetta & Chili Flakes. A focal point of the restaurant's kitchen is the wood-fire grill on which dishes like the Grilled Swordfish Sicilian Style and the Lamb Chops with Fennel & Mint are artfully primed. Tableside preparations of traditional dishes like the Caesar Salad offer a warm personalized service experience for the table. Dinner culminates with a variety of delectable desserts including Strawberry Cassata Cake and Bomboloni, a warm Italian fried doughnut filled with Nutella and rolled in sugar.

An inventive and whimsical mixology program has been curated for Angeline by decades-long Symon collaborator, Dr. David Earle. Signature cocktails like the Borgata Spritz – a light and refreshing beverage made with Cappelletti Aperitivo, San Pellegrino Chinatto, Contratto Bianco Vermouth, and Rosemary; and the Rossini Cassata Cocktail, a fruity, but not too sweet concoction made with Reggiano Sparkling Lambrusco, Strawberry puree, Mahina Coco Rum and White Chocolate garnish, will evoke the feeling of sipping a drink at an authentic Italian osteria.   

Angeline's interior, a collaboration between New York-based firm Parts and Labor Design (Marcus at MGM National Harbor; Thomson Nashville) and Michael's wife and business partner, Liz Symon, embodies a cozy yet upscale dining atmosphere with the nostalgic charm of Italian family gatherings. The stylish restaurant is comprised of several intimate spaces, each separated by custom glass and steel glazing walls, with a dark, lusty color palette featuring deep woods and rich green leather.  An illuminated custom bar and bottle display is seen through the urban-style front facade which leads into a wide entryway marked with mosaic tile flooring and a display case for salumi. The sophisticated main dining room is beyond the front bar with a rear dining area located adjacently. Separated by tiled partitions, the rear dining room has caramel leather banquettes wrapping the surrounding walls set beneath a large pane of glass, offering views of the restaurant's striking wine wall.

Angeline also offers an intimate 24-seat private dining room, set apart by a wood paneled wall. Floral wallpaper and lace drapery give the room the feel of a vintage parlor where black and white family photos and an antique mirror round out other decorative elements.

"We are beyond excited to announce the official grand opening of Angeline by Michael Symon; welcoming one of the country's most exuberant and approachable culinary talents to Borgata," says Becky Schultz, vice president of food & beverage for Borgata Hotel Casino & Spa. "Working with such engaged and innovative design and culinary teams has been an absolute pleasure and we can't wait to unveil our newest addition on May 6."

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