Palace Casino Resort
In 2006, we designed new Food & Beverage venues for a $45 million, 110,000-square-foot expansion. This is the largest casino expansion on the Mississippi Gulf Coast since the hurricane.
The 4,500-square-foot, 300-seat buffet features live and interactive cooking stations. “Flames” offers freshly carved smoked and grilled meats and flame fired pizzas. “Comfort” serves Southern specialties and classic favorites. “Wok” features traditional Asian fare and introduces a new dining experience to the Mississippi Gulf Coast – a Mongolian barbeque-style grill, allowing guests to create their own cuisine. “Coastal” offers fresh boiled seafood and personalized pasta.
STACKED is a new 24-hour grill, offering “Burgers & Everything In Between”. The Palace Café & Bakery serves a variety of freshly baked goods and coffees with a window looking into the new production bakery. The new upscale Contact Lounge & Sports bar features domestic, import and craft beers.
Keith Crosby, general manager, remarked “We are very excited to share our beautiful new buffet with our guests. It’s more than just a new restaurant; it’s a new experience in dining.”
Opening Date: August 2011
Central Production Kitchen
Casino Service Bars
Employee Dining Room
“frk has had the good fortune to with Rippe Associates for more than 20 years on many projects together. Our focus is the K-12 market and we have always appreciated the deep knowledge base, attention to detail, and extensive experience the team at Rippe Associate provides for educational design. We have also greatly valued the professional, yet personal approach, their designers take with our clients. When working with Rippe, we are always confident the project will be a success!”
Thomas C. Wollan, AIA, LEED AP
Partner at frk architects + engineers
“When it comes to dietary planning, Rippe is always first on my list when team building. They have a strong understanding of all the issues, are creative problem solvers, and are consistent with their execution.”
Daniel J. Rectenwald, AIA, ACHA, NCARB
Vice President, Principal at HGA
"The development of Elmhurst Hospital’s replacement campus was complex. The Rippe team supported our vision to transform healthcare foodservice. The result was exceptional reviews from our patients and staff, along with a facility that supported efficient operations."
David E. Reeves
Past President of the Association for Healthcare Foodservice (AHF)
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