Acclaimed chef Michel Richard will open the doors this spring to the latest iteration of his celebrated James Beard Award-winning restaurant, Central Michel Richard, and two new restaurant concepts at Revel, the 6.3-million-square-foot resort.  O Bistro and Wine Bar and The Breakfast Room are welcome additions to Richard’s renowned restaurant portfolio.

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.

Like Revel, the design of Richard’s restaurants takes inspiration from the ocean.  While Central – pronounced sen-TRAL – is named for the central downtown area of Washington, D.C. between the White House and Capitol Building, Chef Richard’s two other concepts are a play on words. The letter “O” is a nod towards the ocean waves that break on Revel’s beach; “O” represents eau and au in Richard’s native French language which respectively mean “water” and “to” or “at,” the place where everyone will want to be.  And always creating concepts with a wink of whimsy, Chef Richard anticipates his guests to respond in delight to the sights and sounds of his restaurants with the exclamation, “Oh!”

Central Michel Richard
This spring’s opening of Central Michel Richard at Revel will mark the third location of Chef Richard’s acclaimed modern bistro.  The space will seat 174 guests, include a 14-seat bar and an 18-seat kitchen counter overlooking the casino floor.  The interior design will feature 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 gougeres, main courses like his praised 72-Hour Short Ribs and legendary Lobster Burger and Grilled Mushroom Sandwich will be part of the Central menu. To complete the perfect dining experience, Richard, who began his career as a pastry chef, will offer chocolate bars, flaky Napoleon and banana split desserts. The wine list which is diverse and reasonably priced will focus on small producers from France and the US, with representation from the best of other regions.  The beverage menu will feature beers on tap and seasonal specialty cocktails.

O Bistro and Wine Bar
The large 25-seat circular bar of the O Bistro & Wine Bar will bring a playful atmosphere to glorious life.  The Bistro and Wine bar will overlook the Atlantic Ocean with huge windows that will allow for a feel of the sea air, sunshine and sky.

The O Bistro and Wine Bar menu will feature small plates, such as sliders, gratins, crab cakes potato chip nachos and chicken wings; and main dishes such as lobster rolls, brandade of crab, skate meuniere, and herb crusted roasted chicken.   Additional menu selections will include signature dishes like Richard’s goat cheese Caesar salad, confit tomato with burrata, and fish tacos, variety of specialty burgers; and for desserts orange souffle, and chocolate lava cake. 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
For those moments when guests go au breakfast, The Breakfast Room will be the perfect spot to start the day with eye-opening dishes.  With seating for 120, guests will have the option to enjoy an a la carte menu, as well as a ‘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 like Smoked Atlantic Salmon, house made granola, chocolate croissants, and English breakfast; and Michel’s signature offerings such as French Toast Crème Brule, 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.

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