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Marleen George and Don Gaudutis celebrated their 30th wedding anniversary in style at Nero’s Italian Steakhouse by eating filet mignon and a seafood special while sitting poolside under a glowing sunset.

For the couple, who have been a constant at this Caesars Atlantic City Hotel & Casino restaurant for more than 20 years, this evening was a little different. Instead of dining inside, they ate al fresco on the deck of Caesars’ Qua Spa pool deck.

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For George, she would prefer to eat inside, getting back to the status quo, before COVID-19. Her husband didn't mind the change of scenery.

“It’s just a little bit more elegant normally inside,” said Gaudutis. “But for a laid back sort of resort kind of dining, this is just terrific up here, particularly with the way they’ve set it up.”

It might not be the perfect scenario for some guests who would rather dine inside. For more than six weeks now New Jersey eateries and customers have had the chance to adjust to the new outdoor dining setups, whether they are in a parking lot or in a more picturesque area.

Caesars Entertainment Atlantic City believes that they have taken outdoor dining to a new level, literally, at all three of its Atlantic City locations Harrah’s Resort, Caesars and Bally’s.

According to Ron Baumann, regional president for Caesars Atlantic City, the three properties were able to take advantage of prime locations that they already had.

'The deck at Bally's, the deck at Caesars, the deck at Harrah's, they were all there,' he said. These areas were mostly used for sunbathing, cocktails and special events but now are full with hungry guests looking to break free from ordering takeout or escaping their own mundane home cooking while being able to feel comfortable and safe.

Gordon Ramsay has taken over the pool deck at Harrah's, Guy Fieri's Chophouse now is located on Bally's spa deck and Nero's Italian Steakhouse is now serving on the Qua Spa pool deck at Caesars.

Baumann credited the Caesars team for moving quickly once Gov. Phil Murphy pulled the plug to reopen indoor dining back on June 29, just days before casinos were set to open.

'They actually created that in four days, from all of a sudden you can't open up indoor dining to three outdoor rooftop experiences,' he said. 'We learned on Monday and had them opened by Friday.'

The hardest thing about that Monday, Baumann explains, was telling the restaurant employees who were being welcomed back that there would be no indoor dining after all and that some would be laid off again.

'That was awful. I can't tell you how awful that felt, I can't tell you how awful that was to do to people that were just so happy to be back.'

But the reality is with the casinos open and guests checking in, some form of dining was essential.

'How do we make lemonade out of lemons?' said Baumann.

Using areas already in place and the proximity of a kitchen and a bar were all factors in deciding the best location for Caesars' properties outdoor dining experience, Baumann said.

'You're really replicating what was already a terrific experience and just replicating it in a different area with I'd argue the best views in the city.'

One of the best views is from Guy Fieri’s Rooftop Chop eight floors up on Bally’s spa deck.

Customers can dine on a wood-grilled filet mignon, chili soy glazed Chilean sea bass, or can keep it simple with garlic buffalo wings all while enjoying the views of the boardwalk, Bally’s Beach Bar and the ocean.

Karie Hall, senior vice president and general manager of Bally’s Atlantic City believes that while the Guy experience is always great it’s even better from the deck.

'That rooftop has one of the most spectacular views in all of Atlantic City.'

Jerry Beaver, director of food and beverage of Bally’s Atlantic City, said that business is good enough that they are thinking about adding more seats to the approximately 50 there now because people are enjoying the experience.

'They are so appreciative and thankful to us actually for just being there,' he said. 'It's kind of overwhelming.'

“As long as I’ve been hittin’ AC, I’ve always loved the summer weather and gettin’ out there and hitting the beach and the boardwalk. So, for me to be able to offer outdoor rooftop dining with the Chophouse and my BBQ Joint right on the beach, it’s a dream come true. We’re keepin’ it safe and makin’ it fun. Come see us,” said Guy Fieri.

Harrah's offers two completely different outdoor dining options -- a casual setting along the Absecon Inlet with views of Brigantine and a fine dining experience on the deck of the Pool at Harrah's.

Gordon Ramsay Steak “Under the Stars” takes over the pool deck at 5 p.m. and is surrounded by greenery and six cabanas which makes it feel more like dining in South Beach than Atlantic City.

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Other than the scenery, what’s different about Ramsay “Under The Stars” compared to dining inside the restaurant are the two grills located by the chefs’ area that are used to grill the steaks, pork chops, lamb and some seafood.

Gordon Ramsay Steak Executive Chef Larry Smith said that they were a little apprehensive at first but now that things are coming together it’s been nothing but a positive experience, adding that there is something about cooking outside.

'It's a lot of work with the grills and the heat but we ended up loving this,' he said.

Collingswood residents June Stambaugh and Karen Langenheim were loving the atmosphere while enjoying their first night out dining since the pandemic started.

'I was concerned it was going to be warm and I was gonna be uncomfortable but it's just been wonderful,' said Stambaugh, who ordered the Beef Wellington and the crab cake appetizer.

Along the baywalk that runs along the Absecon Inlet, where there is always a breeze, the AC Burger Company serves a more relaxed menu with specialty cocktails and craft beers.

According to Lou Dimino, director of food and beverage at Harrah's Resort, they will be adding a new bar in addition to Adirondack chairs with umbrellas that will be spread out along the seating areas and along the water.

'I don't think we can get much better than this,' said Dimino, adding that he understands people want to get back to drinking and dining indoors but the options that Harrah's provides with the views and the solitude beats the hustle and bustle that some outdoor dining areas may experience.

For 26 years Nero’s Italian Steakhouse has been serving guests from the third floor of Caesars Atlantic City Hotel & Casino which offers magnificent views of the beaches and the ocean. Once outdoor dining was allowed they moved one floor up to the Qua Spa pool deck where the views are a little different but the quality of the food remains the same.

Betty McHugh, restaurant manager, said that because they are only serving one floor up they are able to use Nero’s kitchen which keeps the food tasting exactly the same as people have come to expect.

'They still can get that Nero's experience,' she said.

That experience begins at 5 p.m. and includes some of the favorites like Paccheri Bolognese, Lobster Francaise, seafood pasta and the porterhouse steak, all while enjoying the ocean breeze -- and if your timing is right, a glimpse of the sunset.

McHugh said that now that they are serving outside, guests can capitalize on a few different opportunities. There is a cocktail garden for people to relax before dinner and diners have the option of sitting under a canopy if the sun is still shining or right by the pool to enjoy more of the views as the evening becomes cooler.

The 31 tables are spaced six feet apart and an ocean breeze flows through the dining space sweeping away whatever warm air the afternoon sun left behind.

As the remaining light from the sunset faded into night George and Gaudutis wrapped up their anniversary dinner and a pleasant new experience on the pool deck.

“The waitstaff is taking care of us very nicely and they’ve been very conscious of all of the protocols that are in place,” he said while adding, “What’s not to be pleasant sitting by the sea right?”

Baumann said that there are a few things the Caesars' team has learned over the course of the pandemic beginning with how to mitigate COVID-19. They hired a very renowned epidemiologist to develop all their protocols including properly cleaning the rooms and gaming floor which he said will probably be permanent.

“We underestimated the value of outdoor dining,” he said was another learning experience. “It is probably something that in the future we definitely should look to invest in from a capital standpoint, because people just love it.”

Over the next few weeks, Baumann said they would begin to think about what the next step is if this condition exists into the cold winter months and what the plan is when indoor dining resumes.

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“The outdoor dining has taken off spectacularly and I am not sure we want to wrap it all up and shut it down right away even if we have indoor dining.”

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