Supercreative chef Dino Jagtiani, who trained at the Culinary Institute of America, is the mastermind behind dishes like seared foie gras PB and J (melted foie gras accented with peanut butter and homemade port-wine fig jam) and lump crab-stuffed jumbo shrimp wrapped in salmon bacon with pasta pearls primavera. The chef, who compares dessert to lovemaking ("both intimate, and not to be indulged in lightly"), offers a crème brûlée tasting, as well as tempura apple pie
with cinnamon ice cream and caramel sauce. The wine list is extensive, and features a number of reasonably priced selections.The dining room is pretty and intimate, in spite of its location behind the casino. There's outdoor seating as well.