Another 'Iron Chef' will be cooking at Revel

Superstar stove jockey Mark Forgione, the winner of Food Channel's 2010 "Iron Chef" competition, is the latest restaurateur to join the ever-expanding culinary empire at Revel Atlantic City.

Forgione, whose eponymous New York eatery is a favorite of Michelin Guide judges, will introduce a steak house called American Cut when the $2.5 billion mega-resort debuts in a few months (a mid-May opening is still the party line, but buzz along the Boardwalk suggests things may start jumping as early as March 15).

According to a Revel press release, American Cut will seat 300 in an 11,000-square-foot Art Deco space. There will be a lounge, meat and raw bars and two private dining rooms. The main seating area will look out over the Atlantic Ocean. The bill of fare will include Forgione's version of surf-and-turf: a 28-day-aged, 48-ounce tomahawk rib eye chop paired with a chili lobster dish.

American Cut joins an ever-expanding culinary roster at Revel. Already announced are outposts of the three spots run by Philly's own "Iron Chef" champ Jose Garces (Distrito Cantina, Village Whiskey and Amada) and Central (pronounced cen-TRAL) an upscale,  24-hour operation run by Vegas' Michel Richard

More such announcements are expected regularly as the opening draws closer.

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