Borgata Unveils Its New Central Conference Center

The 2,000-room Borgata Hotel Casino & Spa unveiled its new 18,000-square-foot Central Conference Center last month, bringing the property's total meeting space to 106,000 square feet. Designed by Avenue Interior Design, the two-story former nightclub space offers five meeting rooms, a boardroom and an office on the lower level, as well as a 6,500-square-foot ballroom on the upper level. The venue will feature the latest technology, including high-definition digital projection. Borgata executive chef Tom Biglan (Borgata Buffet, The Metropolitan, Bread + Butter, Noodles of The World) will manage the culinary program for the Central Conference Center with executive pastry chef Thaddeus DuBois (Borgata Baking Co., Borgata Buffet, The Metropolitan, Bread + Butter) overseeing the pastry program.

Next week, Borgata will unveil its newest eatery, the 223-seat Angeline by Michael Symon. Designed by New York City's Parts and Labor Design, the 8,200-square-foot Italian restaurant is the first Atlantic City venture for The Chew co-host Symon. The restaurant, named after Symon's mother Angel, will feature dishes including "Mom's Meatballs," porchetta with mustard fruit, and linguini and clams with pancetta and chili flakes. Symon joins Borgata's other renowned chefs and eateries, including Wolfgang Puck (Wolfgang Puck American Grille), Bobby Flay (Bobby Flay Steak), Michael Schulson (Izakaya Modern Japanese Pub), Geoffrey Zakarian (The Water Club), and restaurateurs Greg and Marc Sherry (Old Homestead Steak House).