Robert’s Steakhouse Atlantic City to Present a Classic Malts Dinner Hosted by Diageo Certified Master of Whisky, Kevin Loser, Thursday, February 21

Special Menu Created to Showcase Award Winning Scotch Whiskies:Talisker 10, Cragganmore 12, Lagavulin 16 and Dalwhinnie 15

The original Robert’s Steakhouse was launched in New York City, June 2003, within the tufted walls of the opulent Penthouse Executive Club.  Robert’s Steakhouse located in Atlantic City at the Trump Taj Mahal Casino Hotel is making a name for itself as well.

Credit : Roberts Steak House


If you like Scotch then this will be the place to be.  Roberts will present a Classic Malts Dinner hosted by Diageo certified Master of Whisky, Kevin Loser, on Thursday, Feb. 21 at 7:00 p.m. With the whiskies serving as perfect marriage with  Executive Chef Will Savarese’s  four-course menu created to tantalize you all  evening with  award winning Scotch Whiskies; Talisker 10, Cragganmore 12, Lagavulin 16 and Dalwhinnie 15.

“In keeping with the commitment of Robert’s Steakhouse to be a destination dining experience, we are pleased to announce the first in a series of fine wine and whisky events,” said Robert Grabowski, General Manager of Robert’s Steakhouse. “Each will be conceived for the culinary and spirit expert, enthusiast, and for those interested in expanding their knowledge, understanding and appreciation of the art of pairing food and drink,” he added.

Credit : Roberts Steak House

The first course features Talisker 10, the award winning Isle of Skye malt rated a 90 from Whisky Advocate. It will be served with Crudo of Yellowfin, Radish Salad with Yuzu and Grated Garlic. Whisky Advocate described it as “Fresh, vibrant. Appetizingly briny, with notes of seaweed, fishnets, lemongrass, smoke, and damp peat. A bed of light toffee provides contrast and balance. It finishes with a knockout punch: powerfully peppery and salty. This whisky remains a beautifully dynamic and bold whisky.”

The second course shows off  Cragganmore 12 and will be served with Black Sea Bass, Honshimenji Mushrooms and Tomato. Whisky Advocate describes the 12 year-old offering as, “This oft-overlooked Speysider has been frustratingly variable in the past, but now seems to have hit greater consistency. Worm tubs and weird stills combine to give complex malt, but one that needs help from oak to blossom fully. There are hedgerow aromas: black currant leaf, hawthorn berries, and lots of honey. A chestnut note continues on the tongue where, on the finish, a hint of smoke lurks.”

Credit : Roberts Steak House

The third course of the evening  features the lovely  Lagavulin 16 served with coffee crusted Filet Mignon, Blue Cheese Custard and Bacon Jam. Lagavulin was established in 1830 and this 16-year-old Islay single malt received a 95 point rating from Whisky Advocate and described it as, “An old classic, but how do the newest bottlings fare? Rich, chewy, slightly oily texture. Deep peat, thick smoke, iodine, brine, charcoal, seaweed, tea (Earl)

Grey, Lapsang Souchong), and the aromas of a summer barbeque. Vanilla and light caramel soften the intensity, while subtle citrus fruit teases. Powerful, yet polished and seamless. After all these years, this whisky is still one of the finest standard-issue peaty, smoky whiskies!”

The  final course includes Dalwhinnie 15 and award winner from the Highlands. It will be served with Dark Chocolate Crème Brulee and Chocolate Pecan Shortbread. Whisky Advocate shares the following insights about this 15-year-old single malt, “Along with Cragganmore, this is one of the underrated members of the original Classic Six. Quite why has always slightly baffled me. OK, it isn’t smoky, but the nose has a deep, soft, honeyed sweetness: think caramelized fruits, hints of thick cream, and a light touch of fennel and sharp citrus. Thick in the center and very gentle, it’s that chunkiness in the middle that is the secret to its beauty.”

The event is $85 per person and well worth it.  Reservations are required and can be made by calling 855.500.7623 or by contacting Kim Mullins, Robert’s Director of Sales and Marketing, at [email protected]. Cheers and Bon Appétit