Hotel Review for The Borgata: (4 stars)

In August of 2005 I first visited Borgata quite accidentally, I had a wonderful experience so much so that in September I brought my husband back for a stay. OUr intital reaction was that we love to stay there, that we do not even need to leave the hotel if we do not want to. We loved the dining options, we loved the rooms, there were no flaws. This last visit did not go well. The expansion seems to have taken so much of management's attention that other prorities are being neglected. The rooms are looking shabby with burn holes in sofas and shabbiness showing in some of the bedroom chairs. But the beds are heavenly. The staff seems to have too much to do, and as a patron I feel that they cannot give me the time I need when I have an issue. We tried Bobby Flay's new restaurant. The concept and the menu is quite good, but unfortuneatly he needs to be there. The staff does not really understand his food. For instance, I had the lobster and avocado salad. While you can get it ready long before service the actual assembly should take place last minute, so as not to compromise the integrity of any item. This item was clearly pre-plated and put in the fridge long before service began. It had no flavor, because it was too cold and too old. The avocado was black and very cold, I do not want to eat cold avocado, the onion was cut in circles which deteriorated while wating to be eaten. The lobster used in this dish was claw and knukle all of it having lots of pieces of shell in it that could have broken by teeth. The whole thing was served in a glass and was imposssible to eat without splilling. It could have been a knock-out dish, but Mr. Flay needs a trainer in there to give this staff some info about how to properly put a dish together, and when to do it. The cut of my pork was extraordinary, a true genius of a buy. The sauce was inspired, the apples cooked to perfection, and then... the person who cooked it, did his level best to cancel anything that is good and exceptional about this piece of meat. The bread was super. As a restaurant owner myself with a Zagat rating and a NYT "very good"
I sensed that the kitchen is just putting the food out, not making food for diners. I also sensed from the quality of the ingredients tht Mr. Flay wants something more and may not even know that there is trouble in the AC store. It seems they lack discipine. My husband's hash browns should never have come to the table. The cook had to see it, the runner had to see it, the expediter had to approve it and the waiter may or may not have seen it. My 17 year old bussers would have brought it back to the kitchen. It was like eating sawdust, and you could see it when it was laid on the table. A petrified mess of hash browns with all of the moisure removed from it, and the potates covered in sawdust. NO hint of onions, butter, cream, anything, just sawdust. Bobby honey, just I think I can take a vacation, and you think they can do it without you, they can't . Fix it please so I can go to AC and have some of your wonderful food.
Read the full review at Cruzino.com