Chef Clendon Springer has created a dining menu at Final Cut Steakhouse at the Hollywood Casino (777 Hollywood Blvd., Lawrenceburg, 888-274-6797) that’s pretty much a sure bet, with Midwestern-aged, corn-fed beef; free-range Amish chicken from Ohio; bourbon creamed corn; and Indiana goat cheese croquettes as examples of what he wants to achieve with local products and dishes. “My focus is on the Midwest and regional dishes,” Springer says, “but my islands upbringing occasionally comes through on dishes like our signature jumbo lump crab cake appetizer which has no breading and is dressed with a citrus aioli, roasted pineapple relish.” He has worked in the Tristate region since 2005 at the Metropolitan Club in Covington and Kenwood Country Club, where he was part of the team that received the American Culinary Federation’s Award of Excellence for 2009.
CityBeat: What was the last great meal you ate and where did you eat it?
Clendon Springer: To be honest, my last great meal was probably at Ambar India in Clifton
. It was a simple lamb curry with garlic naan and Kingfisher beer. I tend to eat mainly Indian when I go out because it reminds me of home.
CB: Casinos in Vegas and all over the country seem to be the new "destination dining" spots. Why is that?
CS: Casinos are becoming more popular for dining because they offer a lot more than a regular restaurant. For instance, you can come to Hollywood and have dinner at Final Cut, go to the casino, take in a performance at Hollywood on the Roof, then finish off your night at our dance club, Boogie Nights. There is just a lot more going on than at a standard restaurant.