$50M expansion a big win for Empire City Casino

Real Estate Weekly

Empire City Casino is celebrating the completion of a $50 million expansion at the Yonkers Raceway. The expansion includes two new restaurants, along with a craft cocktail lounge featuring retro bowling lanes, 30,000 s/f of new gaming space and a new casino entrance.

“The talent that brought this project to fruition is world-renowned,” said Timothy Rooney, president and CEO of Empire City Casino. “We are proud of our success to date and will work to ensure that Empire City continues its development as a premier entertainment destination.”

Empire City Casino

Designed by STUDIO V of New York City, the new architecture of Empire City is a departure from ordinary casino design. A dramatic curved facade features over 45 feet of frameless low iron glass in a 300-foot arc that creates a backdrop to the entry canopy and a window onto the interior of the casino. The display is the largest structure of its kind in North America.

LPCiminelli of Buffalo served as the general contracting firm on the entire $50 million project.

The two new restaurants encompass a large portion of the additional 66,000 s/f expansion. The innovative casual grill, pinch American Grill is a collaboration between developer Mark Advent, the creator of Las Vegas’ successful New York New York Hotel and Casino, and Ducasse Studio, the culinary consulting arm of Alain Ducasse Enterprise.

Dan Rooney’s Sports Pub is a fun take on the classic sports pub. “It has been exciting to be a part of the dynamic future of Empire City Casino as it evolves into a fun-filled entertainment, gaming, leisure and dining destination,” said Mark Advent of Advent Entertainment.

“The new restaurants are innovative and exciting and complement the property and its commitment to positively enhance and expand the guest experience.” The new Dan Rooney’s Sports Bar features Alley 810, two vintage style bowling lanes, inspired by turn of the century bowling alleys, on the second floor.

Empire City Casino has also tapped Clark Wolf, the New York City- and Sonoma-based restaurant consultant, to rehab and refresh its current food and beverage offerings on property.