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To find out more, including how to control cookies, see here: Over the weekend I was invited casino jamul ca check out one of the restaurants inside of the new Hollywood Casino in Jamul, CA.
I choose Final Cut, a steakhouse within the casino, as our restaurant for the evening.
Hollywood Casino has been open for about a year now.
It feels like a quicker drive than going to the other local casinos such as Sycuan, Viejas, or Valley View.
Final Cut is a see more walk inside of the casino.
A friendly greeter helped us locate the restaurant.
Final Cut is quite elegant inside.
There are photos of various Hollywood icons in a little lounge area near the bar at Final Cut.
Also at Final Cut there are some costumes from different movies.
We were seated right by one of the floor to ceiling windows which gave us a wonderful view.
Jake and I found ourselves gazing out of the windows quite often, noticing the wildlife such as coyotes and hawks and watching the light change as the sun started to set.
Excited for our meal!
We started off our meal at Final Cut with a couple of beverages.
Both are virgin, by the way.
Both of these drinks had a nice flavor to them.
I preferred the Pomegranate Mojito drink I loved the taste of the mint mixed with the pomegranate and lime while Jake preferred the equally tasty Orange Iced Tea.
We were served amuse bouches before the meal.
This was a simple slice of cooked potato with a refreshing and cool bit of herbed cream on top.
We were given a plate of warm bread to munch on while we waited for our appetizers to arrive.
The bread was warm and crusty but the real star was the butter… Ooo… look at those salt crystals on top of the butter!
Our waitress informed us that the butter is made in-house at Final Cut.
It was almost pure white in color and had a creamy and rich taste to it with a slight sweetness.
We loved slathering the butter on top of the warm bread.
The shrimp cocktail was served on a bed of ice and garnished with lemon wedges and a little bowl of cocktail sauce.
Normally I am not a fan of cocktail sauce but this stuff was outstanding!
It tasted incredibly fresh and was chock full of herbs.
It had a slight zestiness to it that I enjoyed with my chilled shrimp.
I squeezed lemon all over my shrimp before dipping them into the luscious cocktail sauce.
This was a terrific way to kick off the meal.
The cherry bourbon glaze had added a wonderful sweet click here to the tender pork belly.
It was slightly crisp — I thought it could have been crispier — but overall it was a meaty, delicious bite.
I was surprised to see a deviled egg on the plate.
There was quite a lot of blue cheese crumbled on the plate, but it was a more mild blue cheese.
The bacon was sadly soft and not crispy.
Jake only ate half of it.
To go with our entrees, we selected three different side dishes.
The macaroni and cheese is made with aged sharp cheddar and gruyere.
The sauce was incredibly creamy — it looked like it was made with pure heavy cream.
It had a velvety texture that we both really loved.
We later found out that the corn was made with hatch green chiliesgiving is a slightly spicy flavor to the corn.
While the hatch green chilies did give it extra flavor, the corn tasted a bit underseasoned to me.
It was good, but not a great dish.
We figured we needed something less rich than macaroni and cheese and it was a good decision.
The plainer baked potato stuffed with all of the goodies, though helped balance out the richness of our meal.
I believe on top of everything was a herb panko crust.
The shrimp were plump and juicy and tasted amazing with the bechamel sauce.
The lobster came out of the tail easily and I gobbled it up and ate every single bite.
tab casino boogie rolling stones liked the combination of lobster and shrimp here — great for any seafood casino jamul ca />He requested the steak to be medium rare.
We had a giant tomahawk steak like this one when we were in Chicago and he loved that one, so he was really looking forward to this steak.
After his first bite though, he was kind of making a face.
He took another piece and ate it and casino jamul ca offered one to me.
Jake tried from the other side of the steak and got the same result.
Disappointed, he told our waitress that the steak was overcooked.
Shortly after, a Final Cut manager came by and asked Jake about the steak.
Jake felt like he was being accused of not being happy with his steak.
It left here with a weird feeling.
So, we waited for another steak.
I finished off my meal while waiting and shortly later the second steak came out.
And… it was rare.
He wanted the steak to be cooked so that it was medium rare all across and since he said he wanted it cook less, they made a rare steak for him.
The executive chef, Keoni Simmons, came out to speak with us about the steak as well.
He wanted to know how it was and what had happened.
He had a new chef on the grill and wanted to ensure that we were happy with our food.
He was incredibly nice while Jake explained what had happened.
We felt that Simmons was much more warm and friendly than the manager who came by the speak with us.
A bit of a weird experience, but Simmons made up for it with his friendly demeanor.
Now time for casino jamul ca little dessert!
I loved the tiny glass it came in.
It tasted wonderful with bites of my dessert especially the chocolate cake.
We were surprised to see this toasted topping!
Jake thought it was whipped cream and I thought it just click for source a less sweet marshmallow and well, we were both wrong.
It was toasted meringue!
The little meringue cookies were a nice crunchy texture for this dessert.
All of the blood orange flavor was in the curd on the plate — not in the cheesecake itself.
The cheesecake was dense, creamy, and quite smooth, like a good New York cheesecake.
The curd added a bright citrus flavor that we both really liked.
This was a semi-sweet to dark chocolate flavor, not very sweet, and really only for true chocolate lovers.
Jake, who is not a big fan of chocolate, wisely did not have a piece.
What I really liked was the hazelnut gelato which had big chunks of whole hazelnuts along with pieces of toffee or brittle in the gelato.
Of the two desserts, the cheesecake was the winner to me.
To end our meal, we were given two lollipops made by the pastry chef.
They were bubblegum flavored!
After our meal, we roamed around the casino a bit.
We went to sign up for new player cards.
They have a promotion for casino jamul ca players.
To get the additional money, you have to click here to a kiosk and swipe your card to have the free play loaded on.
Then you back to a slot machine and load the money into a machine.
Our meal was complimentary, minus my delicious port wine.
I was not further compensated for this post and all opinions are my own.
Published by Mary Mary is a San Diego native and has been a food blogger since 2006.
She is an avid reader, a lover of puppies, and loves trying new food.
Foods she loves: sweets, peanut butter, pasta, Triscuit crackers with cream cheese, and extra nuts on top of her sundaes.
Food she dislikes: pickles, olives, black licorice, and arugula.
Hi CC — Jake told me he recooked the steak later and it was really good — it was rare, not burnt.
A little too rare for me!
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