Turning Stone Earns Best Overall Dining in New York in Casino Player MagazineÂ’s 2022 Best of Dining Awards
On the heels of the highly-anticipated grand opening of 7 Kitchens, Turning Stone earns Best Overall Dining in New York in Casino Player Magazine’s 2022 Best of Dining Awards. A leading and trusted authority in the casino industry, Casino Player Magazine distinguishes Turning Stone as the best in the state with a record high 12 Best of Dining Awards, including Best Steakhouse, Best New Restaurant, Best, View, Best Outdoor Dining and Best Sports Bar.
Oneida Indian Nation Homelands (May 10, 2022) – On the heels of Turning Stone’s highly-anticipated grand opening of 7 Kitchens, its newest and largest restaurant, Casino Player Magazine announced today the resort has earned #1 Best Overall Dining in New York. A leading and trusted authority in the casino industry, Casino Player Magazine awarded Turning Stone with a record high of 12 Best of Dining Awards in New York:
- Best Overall Dining
- Best New Restaurant: The Food Hall
- Best Steakhouse: TS Steakhouse
- Best Sushi: Sushi Sushi
- Best Breakfast: Emerald
- Best Coffee Shop: Opals
- Best View: TS Steakhouse
- Best Romantic Restaurant: TS Steakhouse
- Best Outdoor Dining: Wildflowers
- Best Sports Bar: The Lounge with Caesars Sports
- Best Happy Hour: Upstate Tavern
- Best Craft Beer Selection: Upstate Tavern
The magazine’s annual Best of Dining Award winners are hand-selected by casino visitors, evaluating gaming properties from across the country. Casino Player Magazine recognized Turning Stone for its unparalleled amenities and variety of signature restaurants.
Turning Stone’s 7 Kitchens is the latest example of the resort’s commitment to investing in elevating the dining experience in Upstate New York and providing a unique experience for its guests. Redefining the traditional buffet experience, dining in 7 Kitchens is similar to eating at seven different restaurants, all under one roof. Led by Executive Chef Ron Ross and 7 Kitchens Chef de Cuisine Dustin Tuthill, Turning Stone’s culinary team developed a menu that features a combination of new exciting items, while also offering new twists on the classics, all beautifully displayed in a way unlike anything guests have experienced before.
“We have been deliberate in developing a unique world-class dining experience guests cannot find anywhere else,” said Ray Halbritter, Oneida Indian Nation Representative and Oneida Nation Enterprises CEO. “Whether enjoying one of our fine-dining restaurants, grabbing a small bite at a quick service counter, or anything in between, the attention we place on providing unparalleled guest service in beautifully designed spaces truly sets us apart.”
As New York’s most awarded destination resort, Turning Stone invests in hiring dedicated employees, who are the linchpins to providing superior guest service. With more than 325 chefs and decades of combined experience, Oneida Nation Enterprises’ culinary program is second to none, offering on-the-job training alongside some of the most renowned chefs in the business. Culinary positions at Turning Stone offer industry-leading entry pay starting at $17-$20 an hour, plus a $1,000 sign-on bonus. Additionally, positions offer generous healthcare and 401(k) benefits. Candidates interested in joining Turning Stone’s award-winning culinary team can apply online at ONEnterprises.com/careers.
Turning Stone has a legacy of earning top accolades for its amenities and guest service. Last month, Forbes Travel Guide, internationally-recognized as the world’s most respected name in luxury travel, awarded Turning Stone with four Forbes Four-Star Awards, the only resort in New York to achieve this distinction. Peach Blossom, TS Steakhouse, Wildflowers and Pino Bianco were awarded OpenTable’s 2022 Diners’ Choice Award, and Turning Stone also earned accolades from AAA with three Four Diamond Awards. Additionally, Conde Nast Johansens honored Turning Stone with its elite Award of Excellence and the resort was ranked as one of USA Today’s Best 10 Casino Hotels.
