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.
