Food and Drink International - Winter 2016 Volume 2 - 39

Harrah's Joliet
Flavors is open from Thursday to Monday but features rotating offerings depending on the day. The buffet also handles
the hotel's catering, and guests looking for a premium meal
can enhance the menu through add-ons such as chilled oysters and baby back ribs.
Both The Reserve and Flavors the Buffet have found success with locals, gaming patrons and hotel guests. What was
missing from the casino's restaurant lineup was a fast-casual
concept that bridged the high quality of The Reserve with
the convenience of Flavors.
Previously, the casino operated Ace's Diner, a diner that
filled that role. But Ace's was located entirely on the casino
floor and was inaccessible to hotel guests unless they wanted to go through the age check required to enter the casino.
Additionally, Harrah's Joliet is located on the travel-friendly
Route 66 corridor and has a large event center that occasionally draws families to the hotel. Those guests also needed a place where the entire family could eat together.
To accommodate those customers, Harrah's Joliet created
Cross Street Grill. The 64-seat restaurant features a classic
grill menu with a Harrah's flair. The casino's culinary team
put a twist on traditional items such as cheese curds made
with chipotle remoulade, jack fondue covered nachos, brioche bun burgers, bacon-wrapped hot dogs and a buildyour-own mac and cheese bar.
"We tasked them [the culinary team] with being creative
and coming up with their own ideas," Marcoux says. "They've
done a great job with it." The inventiveness truly stands out
in the specialty sandwiches, which include barbecue pulled
pork on a cheddar waffle and a shrimp po' boy. The menu
also brings back past favorites such as the Ace's Diner blackjack beef sandwich or Mosaci's chicken avocado eggrolls.
"We've noticed a bunch of families that come there now
because it's easy to get your child chicken diners and they
can eat with you," Marcoux says.

Cross Street Grill took over the space previously occupied
by Stage 151, a nightclub. Because they are located in different areas of the hotel/casino, Ace's continued to operate
until Cross Street was ready to open in September. Marcoux
says the transition was seamless, with Ace's closing down
one night and Cross Street opening the next day.
The addition of Cross Street Grill is a small part of a $4.6
million project to update the hotel with four new suites and
improved restaurant and entertainment options. The next
phase will focus more on the adult experience. The Ace's
space is being transformed into Harrah's signature bar. Marcoux says the casino wants to create an interactive atmosphere in the location, with sports showing on TVs and a
long list of beers on tap and specialty cocktails. Additionally,
the Reserve has added a new private dining room that seats
30 people and is geared to wedding parties, holiday events
and smaller conventions.
Updating its dining and beverage options fits into Harrah's
Joliet's larger goal of creating an top-level guest experience.
"Not only do we have great quality of food that we produce,
we have great customer service here," Marcoux says.

Serving the Guest Experience
Harrah's designed the restaurant to appeal to both sets of its
customers. Although it replaced the function of Ace's Diner,
Cross Street Grill opened in a new location within the casino that allows it to straddle both the hotel and casino floor.
Guests can enter from either the casino or hotel sides, but
cannot enter the other section.
As a result, Cross Street Grill can serve all Harrah's customers in a way Ace's never could. "It allows us to cater to
the hotel guest a little more as well as provide a new and exciting menu for our casino guests," Marcoux says. "We were
able to take a brand-new space, design it how we wanted it
to look, and serve all the purposes we wanted it to serve."
food & drink international * winter 2016 volume 2 * www.fooddrink-magazine.com

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Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 2

Contents
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Food and Drink International - Winter 2016 Volume 2 - Cover3
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