He also said that guests visiting the resort now are hungry for something different after eating most of their meals at home over the past 2-1/2 years. Harrah’s is one of only two San Diego County casinos to have opened a new sit-down restaurant since the pandemic hit, and - with the opening of Salt & Fin - the only county casino to have opened two restaurants since 2020.īurkett said creating new dining options for guests is an important part of offering a well-rounded experience for visitors. Harrah’s SoCal turned its former buffet space into the massive, 400-seat Hell’s Kitchen.

A few local casinos still operate restaurants in their buffet spaces, but the all-you-can-eat menu is now brought to diners’ tables on plates by servers. And when they all reopened last year, their self-serve buffet restaurants did not. The pandemic was challenging for all of the region’s casinos, which closed for an extended period of time. (Courtesy of Harrah’s Resort Southern California) We also wanted to ensure our guests felt a sense of place with high-quality seafood, given the property’s close proximity to the ocean.” “With Salt & Fin, we’ll now be able to offer guests another upscale dining experience at a lower price point with more flexibility, as it’s first come, first serve. “We aim to provide our guests with a variety of experiences, especially when it comes to dining offerings,” Burkett said. Also, unlike Hell’s Kitchen, Salt & Fin will not take reservations.

But the goal of Salt & Fin is not to duplicate anything diners will find inside Hell’s Kitchen, which is best known for Ramsay’s beef Wellington.

We also think the seafood cioppino with Calabrian chile broth or whole grilled fish with fennel and organic Grogs Hollow pear salad will become go-to’s for our guests.”įor non-seafood eaters, there will be multiple vegetarian dishes on the menu, as well as a couple of land proteins, like a chicken entrée and a flat-iron steak. “Knowing this, we expect Salt & Fin to be known for its stunning seafood towers, as it will satisfy the taste buds and draw the eye. “In this day and age, dishes must appeal to all of the senses, and it’s especially true in terms of presentation,” he said.

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