Acclaimed Chef Returns to East Coast with Italian Dining Destination in Atlantic City
ATLANTIC CITY, NJ (July 1, 2009) – Celebrated chef Stephen Kalt join Borgata Hotel Casino & Spa’s roster of acclaimed culinary talent with the July 1, 2009 opening of his Italian restaurant concept, Fornelletto. Further strengthening Borgata’s position as a leading dining destination on the East Coast, Fornelletto combines the experience of both an enoteca and an osteria, offering traditional, regional Italian fare prepared with select artisan ingredients, a hallmark of Kalt’s cuisine. Fornelletto appeals to a broad range of tastes by offering an array of dining options from quick casual bites to relaxed, multi-course meals, all served in a lively, inviting atmosphere. Adjacent to Fornelletto, Kalt has also opened Roma, a fast-casual café offering pizzas, pastas and Panini, that places the same emphasis on top-quality ingredients and service.
Bringing more than 30 years of experience to Borgata, Kalt has received critical acclaim for his culinary concepts throughout the country. In 2004, Kalt was tapped to be Executive Chef of Wynn Las Vegas restaurant, Corsa Cucina where he received acclaim for his Mediterranean-inflected modern Italian menu. Prior to opening his celebrated restaurant at Wynn, Kalt garnered national recognition as the co-creator and chef of the celebrated Mediterranean restaurant Spartina in New York City. During its reign, Spartina was named “Top 5 Neighborhood Restaurants in New York” by Food & Wine magazine andearned two stars from the New York Times.
“I received much of my culinary education working in some of the greatest kitchens on the East Coast, and I am excited to return with the opening of Fornelletto,” said Kalt, Chef/Partner of Fornelletto. “Borgata has become a true culinary destination within Atlantic City and I look forward to adding Fornelletto to the property’s esteemed Restaurant Collection.”
Kalt’s menu at Fornelletto is inspired by his time living in and traveling throughout Italy. With traditional, regionally influenced cuisine, Fornelletto offers simply prepared dishes that use only the finest ingredients. The menu also highlights Neapolitan specialties that are rooted in bold flavors and locally sourced products. Guests with more adventurous palates looking to explore new flavor profiles can enjoy Kalt’s inspired use of rare ingredients such as Mangalista pigs and sea beans grown in Oregon. While the menu is comprised of authentic Italian specialties, Kalt also offers some traditional Italian-American options that are guaranteed to be crowd pleasers.
Highlights of Fornelletto’s menu include a fresh Mozzarella Bar serving flavorful varieties of handmade mozzarella paired with salumi and fresh sautéed vegetables; chilled and hot antipastas; a variety of Sfusi such as Aroncini with Veal ragu; Neapolitan pizzas including the Prosciutto di Parma with fresh Arugula; signature house-made pasta dishes like the Neopolitan Carbonara with Spaghetti, Bacon and Fried Hen’s Egg; fresh Pesce options such as Diver Scallops with Grilled Radicchio and Pancetta.
Kalt also offers a variety of Dolci dishes including homemade gelati and sorbets along with other traditional Italian desserts including Fresh Peach Crostata, Bombolino filled with Chocolate Pastry Cream and Raspberry Jam, and the ever-popular Tiramisu. Kalt is also collaborating with Anjoleena Griffin-Holst, the property’s Wine Director, to incorporate a selection of regionally-based wines that also maintain a great commitment to value. Fornelletto’s wine list features a “50 Under $50” section, reflecting the restaurant’s desire to accommodate all guests’ palates and price points, whether ordering wine by the glass, cortinos or full bottles.
Roma, the restaurant’s café concept, serves thin-crust Neapolitan pizza, handmade pasta, perfectly grilled Panini, fresh salads, aromatic espresso and delicious Italian pastries. Roma will remain open from breakfast until late at night, welcoming diners throughout the day. While Roma is meant for diners on-the-go, every item on the menu is prepared with the same high quality ingredients as at Fornelletto. Many of these ingredients, such as hand-turned artichokes, are not typically found in more casual restaurants.
Kalt joins Borgata’s stellar roster of chefs and restaurants including Wolfgang Puck (Wolfgang Puck American Grille), Bobby Flay (Bobby Flay Steak), Michael Mina (SeaBlue, A Michael Mina Restaurant), Michael Schulson (Izakaya – A Modern Japanese Pub), Geoffrey Zakarian (The Water Club by Borgata) and restaurateurs Marc and Greg Sherry (Old Homestead Steak House). Fornelletto and Roma are the sole Italian properties in the Restaurant Collection.
About Borgata Hotel Casino & Spa
Borgata is a joint venture of Boyd Gaming Corporation (NYSE: BYD) and MGM MIRAGE (NYSE: MGM). Located at Renaissance Pointe in Atlantic City, it features 2,000 guest rooms and suites; 161,000 square feet of gaming; 182 gaming tables; 4,100 slot machines; an 85-table poker room; 11 retail boutiques; 6 acclaimed fine dining restaurants by renowned chefs; 6 casual dining options; a 54,000 square foot spa; 70,000 square feet of event space; 4 signature nightlife experiences; and parking for 7,100 cars. The resort also features Atlantic City’s first cosmopolitan hotel experience, The Water Club at Borgata, with 800 guest rooms and suites; food and beverage by renowned chef Geoffrey Zakarian; a 36,000 square foot spa; 18,000 square feet of meeting space; 6 designer retail boutiques; and 5 heated indoor and outdoor pools.
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