Borgata Reveals Name of New Hotel Tower, Signs Restauranteurs

ATLANTIC CITY, New Jersey -- After igniting Atlantic City's revival with its 2003 opening as the first new resort in 13 years, Borgata Hotel Casino and Spa -- a joint venture between Boyd Gaming and
Borgata at Sunset  MGM MIRAGE -- has announced details of the second phase of its two-part expansion project including the identity of a $325 million hotel tower to be named The Water Club at Borgata. Scheduled to debut in fourth quarter 2007, The Water Club at Borgata will mark the completion of the property's $525 million master plan development.

The announcement of The Water Club comes as Borgata's $200 million first phase expansion nears completion for a second quarter 2006 opening.

Since opening in July 2003, the 2,000 guest room hotel has run at near-capacity occupancy, and the Borgata has been the top-grossing casino for 41 of the last 42 months. Borgata's investment of $525 million into the $1.1 billion property will account for one-third of the city's planned capital announcements of improvements that total $1.5 billion over the next three years.

THE WATER CLUB AT BORGATA

The $325 million Water Club at Borgata is named for its impressive views of both the Atlantic Ocean and for the scenic bays surrounding the property, as well as for the four unique pools it will include. The Water Club is designed to satisfy the high consumer demand for an upscale hotel experience. Offering 800 guest rooms and suites, three residences, a two-story, 36,000-square-foot spa in the sky, 18,000-square-feet of meeting space and six retail shops, the glass tower will combine familiar elements of Borgata style, while delivering a unique personality of its own. With the addition of The Water Club at Borgata, more guests than ever before will be able to experience the upscale lifestyle that defines Borgata.

The Water Club will feature 750 classic rooms; 20 one-bedroom suites; 15 two-bedroom suites including four corner suites equipped with a media-rich mini-theater; three residences modeled after chic New York-style lofts; and a two-story spa including 15 treatment rooms, a spacious 25-yard lap pool and fitness center. As its name implies, The Water Club will offer guests the ability to soak, swim, or relax in their choice of two indoor pools or two outdoor heated pools that will remain open year-round surrounded by beautiful landscaping.

Collaborating on the construction and design of the project are Yates-Tishman Construction Corporation serving as construction manager; Bower Lewis Thrower/Cope Linder Associates, project architects; Laurence Lee Associates, principal interior designers; and Lifescapes International, interior and exterior creative landscaping.

"We conceived The Water Club as an exclusive extension to the sophisticated, international style that already defines Borgata," said Bob Boughner, who oversaw the design of the Water Club. "Quietly cosmopolitan yet energized, The Water Club will be defined by clean, contemporary architecture. The element of water will introduce the notion of vitality and set the overall aesthetic tone for the property with various intriguing design materials."

Upon completion, The Water Club at Borgata will be directly connected to Borgata Hotel Casino and Spa, allowing guests easy access to and from each property.

PHASE I EXPANSION

The first phase of Borgata's $525 million expansion totals $200 million and will feature 36,120 square feet of casino floor space including 36 table games, approximately 500 slot machines, an 85-table poker room, three fine dining restaurants by renowned chefs Wolfgang Puck, Michael Mina and Bobby Flay, a second nightclub, mur.mur and a multi-concept quick service dining option, The Cafeteria. The Cafeteria will include a number of beloved national and regional outlets such as Tony Luke's Old Philly Style Sandwiches, Fatburger, Panda Express, Hibachi San, Villa Pizza and Ben & Jerry's Ice Cream, as well as two original concepts, Lettuce Heads and MiniBar.

Bobby Flay, Wolfgang Puck and Michael Mina will join the culinary roster of premier chefs at Borgata, further establishing the resort as a leading dining destination on the East Coast. The three new restaurant concepts, designed by David Rockwell, Tony Chi and Adam Tihany respectively, are expected to open in the second quarter of 2006. These additional restaurants will join Suilan by Susanna Foo, Luke Palladino's Ombra and Specchio and New York's venerable Old Homestead Steakhouse at Borgata.

Bobby Flay Steak

Food Network personality and chef Bobby Flay with partner Laurence Kretchmer (Bolo, Mesa Grill and Bar Americain in New York City, and Mesa Grill in Las Vegas) joins Borgata with his first steak house venture. Bobby Flay Steak is an 11,000-squarefoot space that fuses sleek, modern design elements that incorporate natural materials such as leather, cast glass and hewn woods.

Flay conceptualized this chic, comfortable steakhouse to complement the exciting backdrop of Borgata. Guests enter through an entryway lined floor-to-ceiling in red leather, which then reveals a gleaming circular brass cage. Design elements such as hand-stitched brandished leather and rough-hewn woods encapsulate the notion of a traditional Western steakhouse, but are updated with a modern sensibility. Positioned between the bar and main dining room, the Lobster Bar will feature a handmade cast glass bar front and lobster tanks. The dining room houses four towering wine displays and a dramatic ceiling composed of wood panels arranged to create an undulating landscape. Bobby Flay Steak seats 150 people, and includes two private dining rooms perfect for special occasions.

Flay is excited to present the classic steakhouse fare he remembers enjoying as a child in New York City as well as new dishes that incorporate his famous grilling techniques and signature Southwestern fare. Bobby Flay Steak will feature the finest steaks paired with zesty rubs and seasonal ingredients, as well as a special Lobster Bar offering Oyster & Lobster Shooters, a smooth Lobster-Smoked Tomato Bisque and spicy Lobster & Crispy Squid Salad with hot pepper dressing. As a nod to Borgata's close proximity to the City of Brotherly Love, Flay has created a Philadelphia-Style Cheese Steak, a perfectly grilled rib-eye, hanger steak, New York strip or filet mignon with provolone cheese sauce and roasted mushrooms and onions.

Wolfgang Puck American Grille

Wolfgang Puck, America's culinary legend (Spago in Beverly Hills, Las Vegas, Maui and Palo Alto; Postrio in Las Vegas and San Francisco; Chinois in Las Vegas and Santa Monica; Trattoria del Lupo in Las Vegas; and the Wolfgang Puck Bar & Grill in Las Vegas), brings his innovative California cuisine to Borgata with his restaurant the Wolfgang Puck American Grille, his first venture on the East Coast. The restaurant reflects his signature comfort food featuring salads, sandwiches, steaks, seafood, pasta, pizzas and desserts.

Tony Chi of Tonychi and Associates (Asiate in New York, Azul in Miami, Spoon in Hong Kong, and the Wolfgang Puck Bar & Grill in Las Vegas) has crafted a design that is a celebration of autumn -- the most colorful and warming of seasons -- combined with the cheerful and casual California lifestyle that is so much a part of the Wolfgang Puck image. There is a sensual palette of colors and textures that is predominantly East Coast, with the colors of fall inspiring the dramatic "falling leaves" feature of the ceiling in the front of the restaurant. The theme is continued through the etched nickel surrounding the wood-burning pizza oven in the patio kitchen, the warm glow of the open fireplace in the dining room and the wooden logs featured in the overall design.

Wolfgang Puck American Grille offers two distinctive dining experiences, each with a different menu and price point. Guests enter the restaurant upon an elevated terrace "patio" (120 seats), which overlooks Borgata's pedestrian walkway creating a great place to people watch in a casual, informal setting. The main dining room (100 seats) is more formal yet still comfortable and is separated by a magnificent bar and small exhibition kitchen. There are also two multifunctional, private dining rooms (50 seats), which can open onto Puck's first-ever Chef's Table in the kitchen, an excellent space for parties and private gatherings.

SEABLUE, A Michael Mina Restaurant

Celebrated chef Michael Mina (MICHAEL MINA in San Francisco and at Bellagio in Las Vegas; NOBHILL and SEABLUE at MGM Grand Las Vegas; ARCADIA in San Jose, CA; and STONEHILL TAVERN in Dana Point, CA) also makes his East Coast and Atlantic City debut with SEABLUE. Designed by Adam Tihany, president of Tihany Design (Per Se, Cravings, Aureole and The Park in New York), the restaurant combines cutting-edge technology and design elements with Mina's signature and acclaimed approach to seafood.

SEABLUE will showcase seasonal and pristinely fresh fish from all over the world cooked over a wood-burning grill as well as whimsical versions of classic American dishes. Some of these signature favorites include the Two-pound Maine Lobster Pot Pie with truffled lobster cream and seasonal vegetables, playful Lobster Corn Dogs with whole grain mustard, and desserts reminiscent of childhood indulgences like Lemon Pudding Cake with creamsicle float and Chocolate Molten Cake with rootbeer float.

Guests are welcomed to SEABLUE through the lounge, which has a blue color scheme and a breath-taking blue-veined marble bar that seats 14-20 people. Past the lounge area, the space opens up onto a dramatic dining room. Ten LED screens projecting a continuous looped video of animated aquatic life encircle the burnt sienna and orange colored dining room. The video work was created by computer artist Bram Tihany. A large contemporary chandelier composed of a metal sculpture of three interlocking inverted drums, adorns the 16-foot dining room ceiling.