A noodle bar with a variety of international noodle dishes.

Noodles of the World

An upscale American restaurant with a modern twist.

The Metropolitan

A classic American dining experience with a diverse menu.

American Bar & Grille

A bright and airy spot featuring American classics.

Sunroom

A vibrant food hall offering a variety of quick bites.

The Food Hall Eatery

A premier steakhouse offering the finest cuts of meat.

B-Prime Steakhouse

An Italian restaurant featuring seasonal dishes inspired by Michael Symon's culinary vision.

Angeline by Michael Symon

Renowned for its aged steaks and classic sides.

Old Homestead Steak House

A vast buffet featuring a variety of cuisines.

Borgata Buffet

A casual eatery serving comfort food with a twist.

Bread & Butter

An outdoor space featuring a selection of bites and brews.

Borgata Beer Garden

A bakery offering fresh pastries and baked goods.

Borgata Baking Company

Cook each type of noodle separately according to package instructions. Drain and set aside.

Prepare the Noodles

In a large skillet or wok, heat sesame oil over medium heat. Add garlic and ginger, sauté until fragrant. Add bell peppers, carrots, and broccoli. Stir-fry for about 5 minutes until tender.

Stir-fry the Vegetables

Add tofu and shrimp to the skillet. Cook until shrimp is pink and tofu is golden brown.

Add Proteins

Add the cooked noodles into the skillet along with soy sauce, chili sauce, and peanut sauce. Toss everything together until evenly coated.

Mix Noodles and Sauces

Remove from heat and garnish with green onions, cilantro, and sesame seeds before serving.

Top with Garnishes

Egg Noodles

Rice Noodles

Soba Noodles

Udon Noodles

Soy Sauce

Sesame Oil

Chili Sauce

Peanut Sauce

Garlic, minced

Ginger, minced

Bell Peppers, sliced

Carrots, julienned

Broccoli florets

Tofu, cubed

Shrimp, peeled and deveined

Green Onions, sliced

Cilantro, chopped

Sesame Seeds

Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. Preheat your grill or skillet over high heat.

Prepare the Steak

Pat the steaks dry with paper towels. Generously season both sides with kosher salt and black pepper.

Season the Steak

Add olive oil to the hot grill or skillet. Place the steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

Cook the Steak

In the last minute of cooking, add the butter, garlic cloves, and fresh rosemary to the skillet. Baste the steaks with the melted butter and herbs for added flavor.

Add Flavor

While the steaks are cooking, rinse the asparagus and trim the ends. Toss with olive oil, salt, and pepper.

Prepare the Asparagus

On the grill or in a separate skillet, cook the asparagus for about 5-7 minutes until tender and slightly charred.

Cook the Asparagus

Let the steaks rest for 5 minutes before slicing. Serve the ribeye steaks with the grilled asparagus and a wedge of lemon on the side.

Serve

Ribeye Steak

Kosher Salt

Black Pepper

Olive Oil

Fresh Rosemary

Garlic Cloves

Butter

Asparagus

Lemon

In a large bowl, season the ground beef with salt and black pepper. Form the beef into 4 equal patties.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

During the last minute of cooking, place a slice of cheddar cheese on each patty and cover to allow the cheese to melt.

Add Cheese

While the patties are cooking, slice the burger buns in half and toast them lightly on the grill or in a toaster.

Prepare the Buns

On the bottom half of each bun, place a lettuce leaf, followed by the cooked patty with melted cheese, sliced tomato, onion, and pickles. Add ketchup and mustard to taste, then top with the other half of the bun.

Assemble the Burgers

Serve the burgers immediately with your choice of sides.

Ground Beef

Burger Buns

Cheddar Cheese

Lettuce

Tomato

Onion

Pickles

Ketchup

Mustard

Salt

In a skillet over medium heat, add 2 tablespoons of olive oil. Season the chicken breasts with salt and pepper, then cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from heat and let rest.

Cook the Chicken

In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add the fresh spinach and cherry tomatoes, cooking until the spinach wilts and tomatoes soften, about 3-5 minutes.

Sauté the Vegetables

Slice the cooked chicken and add it to the skillet with the vegetables. Drizzle with lemon juice and sprinkle feta cheese and fresh basil. Toss gently to combine.

Combine Ingredients

Transfer the mixture to a serving platter and enjoy your bright and airy Sunroom dish!

Chicken Breast

Fresh Spinach

Cherry Tomatoes

Feta Cheese

Garlic

Lemon Juice

Fresh Basil

In a large bowl, mix the ground beef with salt and pepper. Form into small patties, about 2 inches in diameter.

Heat a grill or skillet over medium-high heat. Cook the patties for about 3-4 minutes on each side or until cooked through.

During the last minute of cooking, place a slice of cheddar cheese on each patty and cover until melted.

On each mini slider bun, place a lettuce leaf, a tomato slice, a patty with melted cheese, and a pickle slice. Add ketchup and mustard to taste.

Assemble the Sliders

Arrange the sliders on a platter with a side of potato chips and a cup of dipping sauce.

Mini slider buns

Ground beef

Cheddar cheese slices

Lettuce leaves

Tomato slices

Potato chips

Dipping sauce (Ranch or BBQ)

Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This ensures even cooking.

Generously season both sides of the steaks with salt and black pepper. Press the seasoning into the meat to adhere.

Heat a cast-iron skillet or grill pan over high heat. Add the olive oil and let it heat until shimmering.

Preheat the Pan

Once the oil is hot, add the steaks to the pan. Sear for about 4-5 minutes on one side until a crust forms.

Sear the Steak

Flip the steaks and add the garlic cloves, rosemary, and butter to the pan. Use a spoon to baste the steaks with the melted butter and cook for another 4-5 minutes for medium-rare.

Add Aromatics

Remove the steaks from the pan and transfer them to a cutting board. Let them rest for 5-10 minutes to allow the juices to redistribute.

Rest the Steak

Slice the ribeye steaks against the grain and serve with your choice of sides.

Garlic cloves

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Prepare the Sauce

Add the halved cherry tomatoes to the skillet. Cook for about 5-7 minutes until they start to soften and release their juices.

Add Tomatoes

Add the cooked pasta to the skillet along with the reserved pasta water. Toss to combine and allow the sauce to coat the pasta.

Combine Pasta and Sauce

Stir in the fresh basil, grated Parmesan cheese, salt, black pepper, and red chili flakes. Toss again until everything is well combined.

Add Fresh Ingredients

Serve hot, garnished with additional basil and Parmesan if desired.

Pasta (tagliatelle or fettuccine)

Olive oil

Garlic cloves, minced

Cherry tomatoes, halved

Fresh basil leaves

Parmesan cheese, grated

Black pepper, freshly ground

Red chili flakes

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. Pat them dry with paper towels.

Generously season both sides of the steaks with kosher salt and black pepper.

In a large skillet, heat the olive oil over high heat. Once the oil is shimmering, add the steaks to the skillet. Sear for 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.

In the last minute of cooking, add the garlic cloves and rosemary to the skillet. Spoon the flavored oil over the steaks as they finish cooking.

While the steaks are cooking, preheat the oven to 425°F (220°C). Poke holes in the baked potatoes with a fork, rub them with olive oil, and season with salt. Bake for about 45 minutes or until tender.

Prepare Baked Potatoes

Remove the steaks from the skillet and let them rest for 5 minutes. Serve with baked potatoes topped with butter, sour cream, and chopped chives.

Ribeye steak

Kosher salt

Black pepper

Fresh rosemary

Baked potatoes

Sour cream

Chives

Season the chicken with salt, pepper, and herbs. Roast in the oven at 375°F (190°C) for 1 hour until golden and cooked through.

Roasted Chicken

Layer cooked lasagna noodles with beef sauce and cheese in a large tray. Bake at 350°F (175°C) for 45 minutes until bubbly.

Beef Lasagna

Sauté a mix of your favorite vegetables in a large skillet with olive oil, garlic, and soy sauce until tender.

Vegetable Stir Fry

Toss romaine lettuce with Caesar dressing, croutons, and parmesan cheese in a large bowl.

Caesar Salad

Spread garlic butter on slices of bread and toast in the oven at 400°F (200°C) for 10 minutes until golden.

Garlic Bread

Arrange assorted sushi on a platter for guests to serve themselves.

Assorted Sushi

Prepare chocolate mousse in advance and serve in small cups for dessert.

Chocolate Mousse

Combine a variety of fresh fruits in a large bowl and serve chilled.

Fruit Salad

In a bowl, mix the softened unsalted butter with garlic powder, chopped fresh parsley, sea salt, and black pepper until well combined.

Prepare the Garlic Butter

Preheat a skillet or grill pan over medium heat. Spread a generous layer of the garlic butter mixture on one side of each slice of bread.

Toast the Bread

Place the buttered side of the bread down on the skillet. Toast for 3-4 minutes until golden brown, then flip and toast the other side for an additional 3-4 minutes.

Cook the Bread

Remove the toasted bread from the skillet and serve warm with extra garlic butter on the side for dipping.

Serving

Bread (sourdough or whole grain)

Unsalted butter

Garlic powder

Fresh parsley (chopped)

Sea salt

In a serving bowl, heat the cheddar cheese sauce until warm. In another bowl, mix together the buffalo chicken dip. Set both bowls aside.

Prepare the Dips

Arrange the mini pretzels, chips, and guacamole on a large serving platter.

Noodles Of The World