WE HAD A TERRIBLE EXPERIENCE AS WELL. 1ST OF ALL THE SEATING WAS VERY BAZZAR, THE WAY THE BOOTH'S ARE SET UP, YOUR STARING INTO THE OTHER TABLES. -WITH ALL THE GREAT RESTAURANTS IN AC-I HAD TO PICK THIS ONE-WE SAW NY-STEAK HOUSE FOR OTHER LOCATIONS--HOW COULD IT BE BAD? RIGHT? AWFUL RESTERAUNT, FELT ROBBED, LAST NIGHT. THE ONLY ITEM WE ORDERED ON THE MENU- THAT WE ENJOYED WAS THE CRAB APP-$19.00 CRAB CAKE WAS MINISCULE-NOTHING SPECIAL $110.00 PORTERHOUSE (FOR 2) OVER COOKED, NOTHING LIKE THE HOMESTEAD, OR WOLFGANG. VERY UPSETING, WE HAD STALE COLD BREAD, SENT IT BACK FOR FRESH WARM BREAD. THE GIRL CAME BACK WITH THE SAME COLD STALE BREAD! THE GM CAME AROUND, WE TOLD HER ABOUT THE SITUATION- -SHE STATES LET ME GO CHECK, NEVER RETURNED? VERY CLEAN & THE HOSTESS WAS VERY NICE..WE WILL NOT BE RETURNING...

They should seriously consider holding the steak knives until dinner comes to avoid people wanting to stab themselves during the 2.5 hour + wait for dinner. When we went last night they were out of so many things on the menu we weren’t able to order salmon, tuna, tuna tartare,spinach, shrimp,lobster tails, whole lobster. It was hands down the worst service I’ve ever experienced in my entire life and we would never go back. AVOID!!!!! Go to Borgata instead

The treatment received from the hostess was absolutely reprehensible. She initially stated she has a table for 6 guests but upon the arrival of the last 2 guests she no longer had any tables available however continued to seat gusts that came in after (who like us had no reservations) The treatment received from the hostess was disgusting and rude excluding of course the snarky remarks she made to the bartender once she heard our rather extravagant drink order. The bartender was fantastic and very accommodating. I would not recommend this restaurant to anyone as long as the hostess from Saturday evening is the attendant.

Service was good, food was so so, but the plate was hot and don't ask for more butter, they serve it a bowl, two each the size of a marble.

Would not recommend this restaurant to anyone. We were served stale bread (on piece at at a time) from the waitress. You could not bite into for fear of breaking a tooth. We had to ask for the bread. The dinner came and the vegetables they served you could not chew. The bill was high for the amount of food that we were give. Never in all my years of dinning out have I experienced what went on. .

Robert's Steakhouse of New York, Atlantic City, NJ Atlantic City, New Jersey, almost 12 miles of bustling boardwalk, flanked by white sand beaches, world class casinos, and tucked away in a quiet area just off the Trump Taj Mahal casino floor, is the premier destination for an uncommon, luxury dining experience at Robert's Steakhouse of New York. Tuesday night around 6:30 pm, we arrived at Robert's Steakhouse, and were greeted with inviting smiles from the hostesses and escorted to our table, located in the middle of the 8,000 square foot dining room. The restaurant had an intimate mix of both casual and professionally dressed people. Leather booths classically nail-head tufted, softened with the gentle glow of ambient lighting, transported us into one of New York's top steakhouses. Immediately our anticipation grew, as we recognized the possibility that Robert's Steakhouse could rival any of our New York favorites. Our server and guide, Al, gave us a brief introduction to Robert's Steakhouse while taking our cocktail order. A few beats later, our drinks were served. Two stiff vodka cocktails, each with a splash of soda and a kiss of citrus. Next we were teased with a brightly colored amuse bouche created with lobster and a corn confetti. The beauty of this little plate made me picture the carnival located right outside on the boardwalk. Sautéed Maryland Crab Cake, with a drizzle of red pepper aioli and micro greens, were neatly crisped to a golden brown, encasing the sweetest crab. Blueberry sorbet intermezzo was a show stopper that could be an amazing standalone dessert. It was easy to almost forget that we were still gearing up for the main course. Any steak enthusiast knows nothing compares to in-house dry aged prime beef. We eagerly ordered our favorite cuts, Rib Eye and New York Strip, medium and medium rare respectfully. As our steaks were being prepared, Salvatore J. Spena, General Manager, worked his way around the room ensuring that everyone was having an excellent evening. When he made his way to us we found his personality was so warm, and the conversation flowed like talking with your best friend. We saw Sal's eyes light up and then he stepped aside, and made way for our main course. The aroma of a perfectly grilled steak hit us before we even made the first cut. Then the ease of the cut increased the promise of the flavor to come. Finally, the melt in your mouth satisfaction! Sautéed Broccoli Rabe with garlic and chili flakes produced just enough heat to make my heart race a little and the Potato Gratin with bacon did not disappoint either. We sampled an assortment of steak sauces that were all good. The Béarnaise was my favorite; however these steaks were sinfully succulent, and a feast for all our senses, perfectly seasoned and delicious naked. The assortment of wonderful desserts made it difficult to chose. Finally, with Al’s assistance, we decided on the Chocolate Hazelnut Bomb Spiced Marsala Oranges & Chocolate Tuile & Robert's Melt Down (a chocolate chip cookie on top of a Mudslide Brownie with Maker's Mark ice cream). Cappuccino and espresso with a designer plate of sugars topped off the ultimate finish to fantastic evening. We were honored to have the opportunity to meet Will Savarese, the Executive Chef, who described the selection process and detailed care put into each cut of beef, starting with the on premise butcher, to the proprietary dry-aging that distinguishes Robert's Steakhouse steaks before they even reach the kitchen. A five star restaurant is not about white gloves or seven people serving you, it is all about one good server and excellent food. Robert's Steakhouse is the place for fine dining in Atlantic City.