This spring renowned Chef Michel Richard makes a big splash at Revel with the opening of three restaurants: Central Michel Richard, modeled after his celebrated James Beard Award-winning restaurant in Washington, D.C., and two new restaurant concepts, O Bistro and Wine Bar and The Breakfast Room.
The opening of Central Michel Richard at Revel marks the third location of Chef Richard’s acclaimed modern bistro. The space will seat 174 guests with a 14-seat bar and an 18-seat kitchen counter overlooking the casino floor. The interior design features elements of natural woods, neutral colors and an open kitchen to watch the chefs in action - all in a light, airy space detailed with Richard’s signature touches such as his toppling plate sculpture and sphere-shaped burgundy chandeliers.
The Central menu will showcase Richard’s American cuisine with a French accent. Appetizers including “Faux Gras” and gougères; his popular 72-Hour Short Ribs and legendary Lobster Burger and Grilled Mushroom Sandwich are main courses on Central’s menu. As a grand finale, Richard, who began his career as a pastry chef, will offer chocolate bars, flaky Napoleon and banana split desserts. A diverse and reasonably priced wine list will focus on small producers from France and the U.S., with representation from the best of other regions, and the beverage menu will feature beers on tap and seasonal specialty cocktails.
Like Revel, the design of Richard’s restaurants takes inspiration from the ocean. The large 25-seat circular bar of O Bistro & Wine Bar will bring a playful atmosphere to glorious life (The letter O is a nod towards the ocean waves that break on Revel’s beach). O Bistro and Wine bar overlooks the Atlantic Ocean with huge windows that will welcome in the feeling of the sea air, sunshine and sky.
The O Bistro and Wine Bar menu will feature small plates such as sliders, gratins, and crab cakes; main dishes include lobster rolls, brandade of crab, skate meunière and herb- crusted roasted chicken. Also on the menu are signature dishes: Richard’s goat cheese Caesar salad, confit tomato with burrata, fish tacos, and specialty burgers; orange soufflé, and chocolate lava cake for dessert selections. Richard’s master mixologist will create trendy cocktails and liquid “desserts,” for before and after dinner. An energetic background of hip and modern music will create a lively atmosphere and make it a destination for food and fun.
The Breakfast Room, with seating for 120, will be the perfect spot to start the day. Guests will have the option to enjoy an à la carte menu, as well as ‘grab and go’ options for those on the run. Menu items will include American standards like breakfast sandwiches, create your own omelets, huevos rancheros, filet mignon and eggs, and homemade corned beef hash; continental specialties offered are Smoked Atlantic Salmon, house made granola, chocolate croissants and English breakfast; and Michel’s signature creations such as French Toast Crème Brûlée, Belgian Waffles, and Egg-in-a- hole Brioche.
Michel Richard has earned the reputation not only for culinary excellence, but also for his style which combines deeply refined classic flavors with contemporary flair and a wink of meticulous whimsy. Presentations are stunningly playful and each dish has his culinary finesse at its core.
“I am thrilled to be part of this exciting new location in Atlantic City,” Chef Richard said. “Revel’s attention to detail and elevated sense of fun is in step with my culinary philosophy. It matches the excellence we strive for in our restaurants. It’s new and fresh and beautiful. I can think of no better spot to bring our dining experiences.”
With restaurants in several locations in the Washington, DC metro area and one in Las Vegas, Central Michel Richard, O Bistro and Wine Bar and The Breakfast Room will be Michel Richard’s first Atlantic City projects.
Chef Richard joins an impressive roster of culinary masters at Revel. Including Richard’s three restaurant concepts, more than a dozen restaurants will be offered to resort guests as well as two nightclubs, a beach club, more than 1,800 rooms, retail shops, a 31,000-square-foot spa, two theaters with capacity for 5,500 and 700 guests respectively and a 150,000-square-foot casino. Additionally, all culinary partners have a vested interest in Revel and bring their signature flair from their regional restaurants in Washington, D.C., Philadelphia and New York City. Strong entrepreneurial spirits and a tremendous talent to create gastronomic and lifestyle experiences are common threads among Revel’s partners.
The 6.3 million square-foot Revel will begin welcoming guests April 2 for an eight-week preview featuring 1,800 guest rooms and a progressive schedule of select restaurant openings, gaming, performance spaces, spa, day life and nightlife amenities. The complete resort experience will premiere on May 25, the kickoff of Memorial Day weekend. Reservations will open for both the smoke-free resort’s preview and premiere on March 5 at www.revelresorts.com.
Bringing Fun Back Into the Bistro: Michel Richard Delights Revel with Creative Cuisine
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