Cuisine:

• Sea food
• Homestyle
• Steak House

Park Grille Steak & Chophouse Description:
Chef David Zuckerman takes care of hungry gamers taking a break from the slots and the track at this casino about 45 minutes north of Philly. Zuckerman, who cooked for the likes of Elton John, Celine Dion and Bette Midler when he worked in Las Vegas at Caesars Palace for six years, hits the jackpot every time with tantalizing seafood. While the crowd dictates that he sticks with the standards, Zuckerman adds surprising twists, such as Marcona almonds from Spain in the chop chop salad, garnishes of micro greens from Bucks County farms, and a slab of roasted Chilean sea bass garnished with wild mushroom pot stickers and lobster butter. The specials show that this chef has creativity to burn, such as in the foie gras with rhubarb jelly on toasted brioche. The restaurant's second floor setting is temporary---good thing because the décor doesn't overwhelm with style.


Be the first one to rate and write a review for this Park Grille Steak & Chophouse restaurant!