Temptation

Temptation Review

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 herb-crusted Chilean sea bass. The chef, who compares dessert to lovemaking ("both intimate, and not to be indulged in lightly"), offers a crème brûlée tasting, as well as Granny Smith apple tempura with cinnamon ice cream and caramel sauce for the sweet tooth. The wine list is extensive, and features a number of reasonably priced selections. There are also many inventive cocktails, such as the St. Maartini—a refreshing blend of coconut rum, guava puree, passion-fruit juice, and peach schnapps. The dining room is pretty and intimate, in spite of its location behind the casino. There's outdoor seating as well.