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Atlantic City - The BEST Steakhouse

My husband has one of his "A" level customers coming to Atlantic City for dinner on March 12. He is from the mid-west and an avid steak lover. My husband and I have never been to Atlantic City. We have been to great steakhouses around the country, but we are clueless about Atlantic City.

Please help a fellow Hound and give me your best recommendation for a great steak experience. Many thanks in advance!!

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  1. If you're in Atlantic City the BEST steak house by far is Morton's located in Ceasars Palace. they are very expensive, but if you want to make a good impression and get your money's worth then Morton's is the answer.

    Here's some other steakhouses I've been to in AC: The Palm in the Topicana. The food does not hold up to the reputation of the restaurant and I was pretty disapponted especially since the price for a basic steak dinner is very high there. Then you have The Old Homstead located at the Borgata. A very good choice for a good meal. Pricey as well though. In the Borgata you also have Bobby Flay Steak. Not the best, but still pretty good.

    All in all Morton's is the one I would recommend. The presentation, the service, the atmosphere and the food are all top knotch. Remember though, to order your dessert at the same time you order your meal. They have wonderful desserts made fresh that take a while to make. I hope this reply helped.

    5 Replies
    1. re: Juniperpie

      It's my understanding that Morton's serves wet-aged meat, and The Old Homestead serves dry-aged beef, if that's a consideration for this dinner.

      Bobby Flay's restaurant can offer a very good dining experience, with a dazzling room and fun cocktails, and a wider array of steak choices than the typical NYC-style steakhouse, including Kobe-style ("american kobe", whatever that actually means), and hanger.

      I'd also suggest that the Borgata is quite a nice place as far as casinos go, which might be a factor.

      1. re: tommy

        If tommy is correct about the aging, I would definitely go with Old Homestead as dry aging is the only way to go.

        1. re: bgut1

          although my preference is dry-aged steak, and I rarely spend money on wet-aged, it's really not the only way to go to my mind. Most people don't know about or care about the aging process, and most wouldn't be able to tell the difference, and if they could, many don't appreciate what they might perceive as the gamey flavors of dry-aged beef.

          it's a consideration to some, but for others there are other factors that far outweigh the aging process. For example, Bobby Flay's is a bit more energetic, and he's a nationally known chef, and those issues might make his place the more enjoyable option.

          Quite frankly I found the ribe eye at the Old Homestead pretty standard (and I'm not a huge fan of the Old Homestead in NYC), whereas I really enjoyed a hanger at Bobby Flay's (athough another meal there was less than enjoyable). Conversely, the Kobe burger at the Old Homestead ranks as one of the best burgers I've ever had.

      2. re: Juniperpie

        As we will be in AC this coming weekend, and have a reservation at Morton's (never been), I'm pleased to see a positive review. Our other food destination will be the White House Sub Shop on Artic Avenue. I've been drolling over the pictures of their house special for months and months now.

        1. re: Juniperpie

          I have to agree Morton's is the way to go, a bit expensive but really good.

          1. re: Tapas52

            There is a Morton's in St. Louis, so that is out. We definitely don't want to take them to a national chain. Both Old Homestead and Knife & Fork have great menus online. Bobby's menu looks fabulous, and I need to ask a few more questions to see it it will appeal to these folks. I would love it though! Thank you so far for your suggestions!

            1. re: Tapas52

              Speaking of different cuts of meat, the Knife and Fork Inn lists a "rib eye filet" on their menu, which as far as I know doesn't exist in nature.

              1. re: tommy

                Rib Eye Fillet: Rib Eye Fillet is prepared from a side by a cut through the M. longissimus thoracis (eye muscle) between the 5th and 6th ribs and the junction of the 13th thoracic and 1st lumbar vertebrae. Rib Eye Fillet consists of the eye muscle portion lying along the thoracic process.

                1. re: bnemes3343

                  Ah. But I thought we were talking about a cow in the states, not a kangaroo in Australia. Maybe I misread the menu.

                  http://www.kangaroo-industry.asn.au/p...

                1. re: The Chowfather

                  Thank you. Dining at the Borgata is not the primary requirement.

                  1. re: crazyspice

                    the palm and morton's and flay's are all chains.....

                    KNIFE AND FORK INN 100% all the way do not pass go do not collect $200.

                    knife and fork rules!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!111

                    1. re: mcegielski

                      I find that often chains like the Palm do a much better job than local restaurants. They get better meat and often provide better service, better wine lists, and a better overall experience. To suggest that someone should choose a local place over a chain simply because it's not a chain doesn't seem very reasonable, or a the very least, very fair to a restaurant that happens to have a few outposts.

                      1. re: tommy

                        the Palm is noisey ,but the food and service are very good

                      2. re: mcegielski

                        Flay's doesn't really qualify as a "chain"

                  2. I was not crazy about the steak at Knife and Fork. However, the Kobe burger sliders were out of this world. The Old Homestead was OK, better than the Knife and Fork - IMO. I truly enjoyed Bobby Flay's, as did my dining companions. I would return there in a heartbeat.

                    2 Replies
                    1. My steak was tough at the Knife and Fork; went a few years or so ago, shortly after they reopened.... we are in agreement on our steak experience there, Chowhounder APPLECHEEKS

                      I do recommend CHEF VOLA'S for a really different kind of experience..
                      It's located in a basement of a house, been around 80 years, and you MUST make a reservation in advance...
                      they don't do any advertising ; it's word of mouth, and it's packed every night!
                      I had a real decent steak there; not the best I ever had, but certainly very good...
                      also they have lots of homestyle Italian dishes, and it's BYOB

                      If they ask who sent you, just say a poker dealer Ellen from the Borgata recommended it
                      (that would be ME) I was there in November...
                      Glad you asked about Chef Vola's , Papa Bing.... as it's the best kept secret in AC!
                      (not really, but they used to have an unlisted phone number!)

                      Hope you have a great steak experience, Crazy Spice, and please do your civic Chowhound duty and report back to us!!

                      1 Reply
                      1. re: ellen4441

                        Thanks Ellen! I will definitely report back after our dinner. This will be interesting since I am VERY picky about my steak.