Iron Chef Morimoto Comes to Foxwoods

By Paul Shoul
GoNOMAD Staff

When I first entered Foxwoods Resort Casino in Ledyard, Connecticut,  I had the distinct feeling that I had left reality. Any inhibitions or simple logical reasoning, like “Can I afford this?” did not matter. It is another world with only one rule: have as much fun as you possibly can. I drank too much, ate too much, and gambled too much until I realized that too much is a concept that doesn’t exist here. To be concise, I had a freaking blast.

It was freezing outside when I arrived. The kind of cold in New England that makes you run inside from the car. Thankfully, everything you want or need to get to is interconnected: all the casinos, restaurants, and hotels. I got lost a few times navigating the inner streets.

Foxwoods is ginormous, covering over 9 million square feet. There are over 2,000 hotel rooms, 6 casinos with table games, and over 5,000

slot machines. Thirty dining options from burgers to celebrity restaurants: museums, a shopping mall, spas, and live entertainment. You can go golfing, play pickleball, or throw an axe. 

I had a simple plan: grab dinner, play blackjack, and then have lunch the next day before I had to get back on the road.

Here is how it went

Gordon Ramsey’s Hell’s Kitchen

I had big expectations for eating at Hell’s Kitchen at Foxwoods. Appropriately, the giant sign at the entrance of the restaurant is oversized and unmissable, even in the vastness of the largest resort casino in North America. I love and hate Ramsay’s brashness.

But that, along with his skill as a chef, is part of his charm. We all get a kick out of his war with mediocracy. Would the food be as big as his mouth? Is it all hype?

The restaurant resembles the set of his show—a vast open kitchen with chefs dressed in red and blue like two battling teams.

It did not disappoint. The pan-seared scallops with corn purée, braised bacon lardons, pickled shallots, and chives were perfect. 

His signature dish, beef Wellington with potato purée, glazed root vegetables, and red wine demi-glace, served medium-rare, was illuminating. The entire dish, from its presentation to its preparation, answered my question: this is what all the hype was about. It was delicious.

A great restaurant rises or falls on the shoulders of the staff and service. They were delightful. I had the best martini in ages, and the fab bartender mixed up my favorite after-dinner drink, a “Beautiful,” equal measures of cognac and Grand Marnier. 

Sit at the bar, where the real action is happening.

Blackjack: What are the Odds?

Most people lose money gambling. For some, it can be a devastating addiction. The odds are stacked. 

That being said, there is skill to the game and a basic formula you can follow to cut down the odds and walk away with a win.

I have some basic rules that I follow. First, learn the basic blackjack strategy. It’s not that hard, Google it.  Follow its rules, do not act on a hunch. It’s math. Some people even play with a cheat sheet. 

Be strict about how much you are comfortable losing beforehand, and set a goal of walking away when you are up before you give it all back.

It’s hard to do. There are no clocks, no windows, and free drinks. It’s easy to lose track of time and reason. 

In the end, I got what I came for: total distraction. I had a great time, met some real characters, laughed, had a free drink, and walked away with a teeny tiny amount of extra cash.  

Momosan by Iron Chef Morimoto

I loved the original Iron Chef. I blame that show for turning me into the foodie I’ve become. It was like the marriage of wrestling and cooking. I loved the spectacle, the competition, and the Iron Chef champions, armed with special skills as their weapons, in a battle to the death. 

Morimoto was my favorite. I felt like a little fan boy when I got to meet him at the opening of his new restaurant. 

It turns out that in reality, he is a sweetheart of a man. He is one of the most celebrated chefs in the world, famous for his Japanese-Western fusion cuisine. 

The surf & turf, A5 wagyu seared tableside, tempura shrimp, spicy aioli, was so unexpected. Meat sushi? It works deliciously. 

Sticky ribs: twice-cooked pork ribs tossed in hoisin-chili sauce. Really good. Really sticky.

His famous tuna pizza on a crispy tortilla crust topped with raw tuna, anchovy aioli, jalapeños, and onions was a contrast of textures and bright, bold flavors.

And of course,  a bowl of all-star pork broth, with chashu, kakuni, steamed chicken, kikurage, takana, menma, ajitama ramen. The ultimate comfort food.

Highly recommended with a reasonably priced menu.

Where to stay

Grand Pequot Tower

A spacious room, very clean, with a super comfortable bed. 

Foxwoods was a blast. 

This article was made with the assistance of Foxwoods, but the opinions are the author’s own.