SeaBlue

Michael Mina’s Mediterranean-influenced SeaBlue restaurant brings the boldest flavors and the most playful spirit to the table on the Borgata’s restaurant row, where Wolfgang Puck and Bobby Flay are his high-octane competition. Pass on the over-hyped lobster potpie in favor of pillow-soft miso-glazed Chilean sea bass in shiitake consommé, or tapioca-crusted black bass smartly dressed with sesame-scented almond vinaigrette and fresh mango. Mina also does whimsical takes on downscale classics, turning corn dogs into lobster-filled lollipops, and humble fish ’n’ chips into potato-crusted snapper with malt vinegar beurre blanc.