NY day trip ~ Atlantic City dinner for two at 'Mia' in Caesars Casino
= S O L D =
Mia’s towering Corinthian columns create a Pantheon-like enclosure within Caesars’ four-story atrium lobby. Despite the high ceiling, the single large dining room feels surprisingly intimate, thanks to the muted lighting, the sheer burgundy drapes between the columns, and the classic white tablecloths against a dark floor.
Many of Mia’s strongest offerings are found on the left side of the menu, home to appetizers and pastas. Two of the best pasta dishes are the black (squid-ink) capellini and the herbed goat cheese tortelloni. In the former, the perfectly cooked tangle of thin noodles swims in a bold convocation of minced roasted eggplant, spicy chorizo, mild and very tender braised calamari, and lemon butter. It’s the chef’s equivalent of a poker player going all in—and in this case the gamble pays off in a complex, robust, yet essentially comforting dish.
The tortelloni are lusciousness incarnate. Satiny, floppy, curvaceous things, they ooze a dreamy filling of ricotta, goat cheese, and creamy mascarpone flavored with lemon and orange zest, sage, parsley, and chives. Arrayed around these pillows in a citrus brown butter are glistening wedges of roasted beets, ranging in color from traditional red to peach. The tang of goat cheese and citrus is offset by the nutty sweetness of the beets, with the fresh herbs tantalizingly mediating between the two.
A fragrant and soothing lobster saffron risotto with rock shrimp and crabmeat makes another luxurious starter, as does an irresistible Bibb salad with warm bacon and creamy gorgonzola dressing. Tuna tartare “Sicilian Style” sets off pleasing little sparklers on the palate, with its subtle dressing accented with lemon and lime juice, Dijon mustard, and an emulsion of lobster and vegetable broths.
On the entrée side of the menu you'll find Roasted Norwegian salmon with herbed tomato couscous and cucumber vinaigrette which is excellent. The roasted black sea bass is light and mouth watering, accompanied by a delicious cauliflower purée surrounded by pools of piquant shallot-chianti reduction.
The grilled chicken breast—the Rodney Dangerfield of entrées—is perfectly cooked and wonderfully flavorful, with a carnival of tasty accompaniments: white asparagus and torchetti pasta (which look a bit like white asparagus) tossed with fontina cheese and diced truffles, with truffle jus and crispy strips of sopressatta salami.
The Le Bec-Fin lineage shows in some of the desserts, like tiramisu served in a martini glass. Pastry chef Melanie Gaines-Stewart’s basil ice cream has just enough herbaceous edge to balance the lusciousness of the accompanying balsamic-vinegar-infused strawberries. A trio of sorbets—cherry, passion fruit and pear/watermelon—sparkle with naturalness and intensity, especially the pear/watermelon, a delicate and inspired combination.
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Item Details
| Total Price: |
AUD$120.00 |
| Amount Contributed: |
AUD$120.00 |
| Amount Remaining: |
AUD$0.00
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We had a lot of positive comments from our guests, and it was such a hassle-free and fun process - thanks very much to your whole team.
