A premium fine dining restaurant, T&T Backroom Steakhouse, had its grand opening Friday at Harrah’s Philadelphia Casino & Racetrack in Chester, writes Peg DeGrassa for the Daily Times.
“This is a longtime coming,” said Zara Alayan, senior vice president and general manager at Harrah’s Philadelphia. “Everyone has worked really hard to make this a special place.”
The restaurant will be open exclusively on Fridays and Saturdays from 5 to 10 PM. It promises an intimate dining experience from a meticulously curated menu.
T&T Backroom will offer a range of made-to-order cuts, from an 8-ounce filet to 24-ounce ribeye.
There are also gourmet starters like the pork belly with Lancaster smoke gouda polenta cake and apple butter jus and other entrees such as the jumbo lump crab cakes and Berkshire pork chops.
Chuck and Mary Lou Smith of Garnet Valley and their friend, Jerry Dolente of Chadds Ford were the first to try out the new restaurant.
“We’ve been sampling some of the items being considered for the menu in the T&T Backroom over the last several weeks, and everything is excellent,” Mary Lou said.
“The chefs here are amazing,” added Dolente.
T&T Backroom also has a selection of signature cocktails and an international wine list.
Find out more about T&T Backroom Steakhouse in the Daily Times.
A nostalgic look at Guy Fieri’s when it was at Harrah’s Philadelphia six years ago.
