il Verdi's Review
Executive Chef Demetrios Haronis, Jack Flanigan, and their fabulous staff brings you a touch of northern Italy at il Verdi. We recommend starting off with “Arancini al Prosciutto” lightly fried Risotto Croquettes stuffed with prosciutto and served with a yellow tomato Marinara sauce. This sauce is so good that they should have it as a pasta dish too. You can't go wrong with anything from pasta to pesci and everything in between. We have tried every sauce and all are superb. The one that really stood out was the “Penne Bolognese”, a simple pasta and ground sausage red sauce that was exceptionally good. Always available on Fridays and Saturdays is the “Veal Osso Bucco” where you can taste the slow cooking goodness in the tenderness of the meat and flavorfulness of the stock. We also enjoyed the "Scallopine al Tre Fromaggie”, Veal you can cut with your fork prepared with three cheeses and lump crab meat in a pinot grigio cream sauce. Also you can't go wrong with the “Salmone Susanna”, fresh Salmon with jumbo lump crab meat in a garlic lemon sauce. As your meal comes to end, you will be given fresh and still warm homemade biscottis. But for a real treat you should try their “Beignets,” reminiscent of a hot mini fried cannoli served with an assortment of fresh berries and three different dipping sauces -homemade hot chocolate, white chocolate and caramel sauce. It's as small hidden Gem on the first floor of the north Tower that's worth the hunt to come and eat high quality cuisine prepared by a talented chef with a fabulous staff.
Demetrius Haronis –Executive Chef
When going down the Atlantic City Expressway you may notice big billboards with famous name chef's trying to entice you to come to their place, but there's a local chef and graduate from Atlantic Cape Community College, named Demetrius Haronis who can certainly hold his own in the city. With all these places endorsed by the big name chef's, what you should realize is that they are not present in the kitchens, overseeing the quality and daily preparations. This is not the case in the Tropicana. Chef Demetrius is the executive chef for all their 5 diverse restaurants. You can choose from seafood, Asian, Northern Italian, cafe style or if you want to sample a little (or a lot) of everything try their buffet. There is no doubt you can notice the exquisiteness and difference in taste, quality, creativity and service by having the expert presence. Come in and experience the difference.
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