Chef D's Dancing Shrimp.
It’s always a pleasure when I can report on the success of a local in the casino industry. Chef Demetrios Haronis is a South Jersey native and head chef at the new seafood restaurant, FIN, at the Tropicana. I had a chance to check out his culinary skills and they are spectacular. Check out the video of FIN here.
Shrimp in puff pastry.
From the terrific choices at the raw and sushi bar to a wonderful meal and a stunning dessert finish, FIN proved to be an exciting new addition to the thriving Atlantic City restaurant scene.
It was almost too much of a good thing. During a cocktail reception, my friend Sally and I got to enjoy king crab, mini crab cakes, California roll and lovely grilled scallops even before we sat down to dinner.
During the main meal we enjoyed for the appy course, a classic clams casino and a dish created by Chef Jack Flanigan. The latter was grilled stuffed shrimp filled with Chorizo sausage, Manchego cheese and wrapped in a puff pastry. Both were yummy.
The seafood combo.
For entrees, Sally’s choice was the restaurant’s signature dish, Chef D’s Dancing Shrimp. The shrimp are breaded with panko and fried onion and served on top of a blue claw crab and lobster cake. It had a nice spicy finish and the combination of the crisp panko and sweet shrimp was perfection.
My choice was the seafood combo platter with scallops, shrimp and flounder in a nice lemon butter sauce. We also ordered a couple of side dishes, grilled vegetables, including Portobello mushrooms, eggplant and red onion and a side of grilled asparagus.
For dessert Sally had shortcake with fresh berries and I had the chocolate hazelnut mascarpone pyramid, which also featured chocolate mousse. Heavenly.
The prices are in keeping with the standard casino rate, entrees ranging from $31 to the market rate for a three-pound lobster. For more information check out the FIN Web site.