Philadelphia-based chef and restaurateur, Michael Solomonov, has decided to drop his plans to open restaurants at the new Ocean Casino Resort in Atlantic City. The decision comes as a surprise to many, as Solomonov is widely regarded as one of the top chefs in the country, known for his innovative approach to Israeli cuisine.
Solomonov had originally announced plans to open three restaurants at the Ocean Casino Resort, which is set to open later this year. The restaurants were set to be a part of a growing trend of big-name chefs opening outposts in Atlantic City in an effort to revitalize the city’s dining scene.
However, in a statement released this week, Solomonov cited “creative differences” with the casino’s management as the reason for his decision to pull out of the project. While he did not provide specifics about the nature of these differences, it is clear that there was a breakdown in communication between Solomonov and the casino.
The news comes as a blow to the Ocean Casino Resort, which has been heavily promoting its high-profile culinary offerings as a key selling point for the new property. Solomonov’s decision to back out of the project leaves a significant gap in the casino’s dining lineup, and it remains to be seen whether they will be able to find a suitable replacement in time for the grand opening.
For Solomonov, the decision to drop out of the Ocean Casino Resort project represents a missed opportunity to expand his culinary empire into one of the East Coast’s premier gaming destinations. Known for his critically-acclaimed restaurants such as Zahav and Federal Donuts, Solomonov has built a reputation as a chef who pushes the boundaries of traditional cuisine, blending flavors and techniques from his Israeli heritage with modern culinary trends.
Despite the setback at the Ocean Casino Resort, Solomonov shows no signs of slowing down. He recently opened a new fast-casual concept called Goldie in Rittenhouse Square, which has been met with rave reviews. Fans of his unique culinary style will surely be eager to see what he has planned next, as he continues to push the boundaries of what is possible in the kitchen.
