If you’re ever in the area or if you stay at Mohegan Sun for a weekend, then you must make a visit to Bobby Flay’s Bar Americain Restaurant for dinner. I also enjoyed the New York Strip Steak, which was cooked perfectly “medium” and was served with a fantastic steak sauce, which reminded me of the sauce from Peter Lugar. I especially enjoyed the Escargot which was served with Crawfish and a delicious, buttery Garlic Sauce. Gulf Shrimp & Grits, Green Onions, Garlic, Crispy HamĬedar Planked Salmon, Wild Mushrooms, Pinot Noir This burger lover’s paradise provides guests with a kingdom’s worth of flavor, and now that flavor is expanding. The restaurant celebrates America’s diverse culinary heritage and is inspired by Chef Bobby Flay’s extensive travels throughout America.Įscargot, Crawfish + Garlic Sauce, Brioche Bobby’s Burger Palace the unassuming one-of-a-kind burger joint at Mohegan Sun casino that is owned by celebrity chef Bobby Flay is a culinary jackpot. To take a break from losing all of our money, my dining partner and I visited Bobby Flay’s Bar Americain Restaurant, which is conveniently located off the hotel lobby in the resort. Inside the resort, besides lots of gambling and shopping, you can find delicious restaurants such as Michael Jordan’s Steakhouse, Todd English’s Tuscany and Hash House a Go Go. Asked if there were three foods he’d raise on a new Connecticut state flag, he did not hesitate.Ĭharles Monagan was very happy that Bobby Flay referred to the hot lobster roll as the Connecticut lobster roll, because that’s where it originated.Last weekend, I took a much-needed weekend off from everything (including my blog) and visited Mohegan Sun Resort, which is one of the largest casino resorts located along the banks of the Thames River in Uncasville, Connecticut.
In fact, he’s willing to go a step further in singing the praises of Connecticut’s saltwater bounty. You’ll find many of these flavors from nearby waters among the extensive seafood offerings on Flay’s menu at Mohegan Sun. “There’d definitely be some grilled Connecticut oysters with tarragon hot sauce butter,” he says, “along with Connecticut-style lobster rolls (those are the hot ones with melted butter) and a Connecticut clam pan roast.
When I want clam chowder, I want that creamy texture.”), and when asked to imagine what specials would be on the menu at Bobby Flay’s Bar Americain if it ever hosted a “Connecticut Day,” he turned to the sea once again. He’s quick to name his chowder preference from among New England, Rhode Island and Manhattan styles (“New England all the way. When it comes to the overall flavor of Connecticut, Flay turns again and again to its nearness to the sea and its array of fresh seafood.
0 kommentar(er)
