We were recently invited to the Final Cut in the Hollywood Casino at Charles Town for their Spanish Inspired Wine Dinner, a seven-course dinner and wine pairing, consisting of foods and wines inspired by Spain. With a small baby at home, my husband and I were excited for a fancy date night, enjoying a variety of foods and wines that we typically would not have a chance to experience. However, this is not just an experience for young parents desperately needing a date night; this experience would be great for anyone who appreciates a perfectly curated menu with flavorful foods paired seamlessly with different types of wines.
First Impressions – Get Ready to Feel Fancy
Although we are local to the area and have visited Hollywood Casino at Charles Town for various reasons, including shows at the event center and celebrations with friends, I have never tried the Final Cut. One thing I always noticed, though, is that the restaurant seems very private. You can’t really see the inside without entering the restaurant. Once you are inside, you feel that same way; its private and exclusive. You feel fancy, as you are surrounded by large photos and displays of luxury clothing from old Hollywood. Another piece that stood out to me was the friendly and smiling staff. They elevated the experience by being attentive and friendly throughout the evening. There is no mistaking that you are in an upscale, high-class restaurant. Despite this, you can wear more casual clothes to dine here, if you choose. Many people seemed to partake in the casino games before enjoying the dinner.
The Food and Wine
To be honest, it’s hard for me to pick a favorite dish or wine! I typically gravitate to Spanish flavors, so going in, I knew I was in for a treat. Before each course, the general manager and a wine expert shared information about the upcoming dish and wine pairing. It was interesting to learn about each wine and learn more about how the menu was created. He let us know that the wine would get darker and deeper as the courses went on. We had the privilege of sharing a table with the wine expert, so he gave us even more insight into the wines. He also walked around the room and was available to all guests to answer questions and chat.
We started with a small charcuterie board, filled with cured meats and cheeses, as well as some chutney/spreads. One spread had a smokey flavor and it was the star of the board for me. It was paired with a brut, which was light and refreshing. Next up was melon with pine nuts and a balsamic glaze and a piece of jamon, which is a high-end dry-cured ham made in Spain. The flavors worked great together, and it was a light start to our seven-course long experience. This course was paired with a licia albarino, a white, crisp wine. The third course consisted of scallops and a white wine, marques de caceres verdejo. The scallops were seared with garlic, parsley, paprika, and Maldon salt, while the wine had hints of dill! The wine expert let us know that wines form this region (Reijo) use dill as a flavor. It is very subtle and tasty!
Although the plates are small, by this part of the evening, we were already starting to get full! However, we still had four courses left, plus the dessert course. The next dish presented was a delicious paella with shrimp, clams, and mussels. It was paired with a rose wine, marques de caceres rose. This wine was still on the light side, but as we were making the transition to darker wines, the flavors were becoming deeper. The fifth course included relleno de papas (or stuffed potato balls) with lamb and the first red wine, a vina bujanda. Lamb is not something I would normally eat, but I tried this dish with an open mind, and it was my favorite dish! The red wine was a perfect pair to the potatoes and lamb.
As we entered the final courses, I found myself enjoying each dish and appreciating the thought and care that went into not just the dish, but the wine pairings. It truly was an art, and I was happy to learn about the world of vino. Before we received our final course, we were presented with a beef cheek empanada, paired with a Volver tempranillo. The empanada was light and crispy, and the beef was flavorful and tender. You could see and taste the deepness of this red wine. Finally, we were presented with the short rib and la rioja alta vina ardanza. The short rib was nothing short of amazing. Even with a full stomach, I couldn’t get enough of the tender, savory meat.
We ended our wine dinner with flan and sherry. During the dessert course, we were told by the wine expert that the sherry serves an important purpose. It helps with digestion, so you can eat dessert. The flan was smooth and topped with caramel and liqueur 43.
Conclusion
Overall, I was very impressed with the Final Cut. From the staff, to the food, to the atmosphere, you can tell that every single detail is well thought out and perfected. You will receive a special experience each time you dine at the Final Cut. It is an upscale restaurant, and you are treated as such. So, next time you want a one-of-a-kind dining experience, I encourage you to consider the Final Cut. Whether you attend a themed dinner or choose to dine off their regular menu, you will be sure to enjoy your experience.