

                   BALLY'S PARK PLACE CASINO HOTEL & TOWER
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                          RESTAURANT INFORMATION

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ANIMATIONS       - Lot's more than a coffee shop. Open 24 hours. Complete
                   a la carte breakfast, lunch, dinner and late-night.

ARTURO'S         - New gourmet restaurant named after chairman Arthur
                   Goldberg, featuring Mediterranean and Italian cuisine.
                   (609) 340-2300. Located on the 6th Floor.

JIB'S OYSTER BAR - Oysters and Seafood at it's best. 

LONESTAR CAFE    - Fast hot and cold sandwiches including BBQ chicken,
                   ribs, cheese steaks and burgers.

MR. MING'S       - Authenic Catonese, Mandarin, Szechaun and Hunan cuisine.
                   (609) 340-2709.

PICKLES          - New York-style deli renown for enormous portions and
                   equally fabulous menu of original creations.

PRIME PLACE      - Hearty steakhouse offering a magnificent salad bar along
                   with generous portions of beef, poultry and lamb.
                   (609) 340-2709.

SIDEWALK CAFE    - Shrimp, shrimp and more shrimp lunch and dinner buffet
                   with a diverse array of choices.

SPA CAFE         - Located in the 8th floor spa, serving light, calorie-
                   conscious meals including soups and salads.     

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BALLY'S PARK PLACE ANNOUNCES

WORLD-RENOWN CHEF FOR ARTURO'S


Atlantic City, NJ --- Barry Fein, Senior Vice President of Food & Beverage at 
Bally's Park Place, has announced the appointment of George Barossi as Chef 
for the gourmet restaurant, Arturo's. Fein said "Chef Barossi is a 
wonderfully creative chef who uses only quality products that continue to 
make Bally's Four Star Resort. He has also mastered the art of creating the 
most extraordinary culinary experiences for our guests."

Chef Barossi joins the Food & Beverage department with 28 years of restaurant 
experience including both Europe and New York. He comes to bally's from his 
position as executive Chef at Gregory's Restaurant in Westchester, New York. 
Prior to that position, he was both Chef and Owner of Pasta Pot in Manhattan 
for eight years, where he was in charge of the daily operations for three 
restaurants. He has also worked as Chef di Partie, Garde Manger and Sous Chef 
at Laurent Restaurant in manhattan. Chef Barossi has also worked at La 
Chamelia and elaine's in Manhattan and Boca Raton Club in Florida. His 
experience also extends to Europe, where he has worked at Hotel Moderno on 
the Italian Riviera and The Beleverde Restaurant in Piemonte, Italy.

As part of his new duties as Chef for Arturo's, Chef Barossi will debut a new 
menu featuring traditional Italian specialties such as Grilled Portabella 
Mushrooms, Fettuccine Boscaiola and Fillet of Sole Meditterean. He will also 
oversee food preparation, daily specials, seasonal menus and staff training. 
"I am looking forward to the challenge of working in a resort like Bally's 
park Place. I believe customers appreciate quality products and creative 
presentations. This position allows me to take these two elements to a new 
level for Arturo's," said Chef Barossi.

Chef Barossi resides in New York City and is a member of the Chefs de Cuisine 
Association of America.

Arturo's is located on the 6th floor of Bally's Park Place. For reservations 
call (609) 340-2300.

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RICHARD YOUNGER, BALLY'S CHEF DE CUISINE, NAMED "CHEF OF THE YEAR"

BY THE PROFESSIONAL CHEFS ASSOCIATION OF SOUTH JERSEY


Atlantic City, NJ --- Richard A. Younger, Jr., CEC, Chef de Cuisine at 
Bally's Park Place Casino Hotel & Tower in Atlantic City, was recently 
selected as "Chef of the Year" by his colleagues and fellow members of 
the Professional Chef's Association of South Jersey, a chapter of the 
respected American Culinary Federation.

In receiving the prestigious and highly-sought-after "Chef of the Year" 
award, Younger was recognized by his peers for his outstanding contribution 
to the chapter, community and profession. "Bally's is pleased to join Chef 
Younger in celebrating this honor," said Bally's President and Chief 
Operating Officer Wally Barr. "Richard Younger is a Four-Star chef and a 
terrific reflection on our Four-Star resort."

As a member of the professional Chefs Association of South Jersey for the 
past 13 years, Younger has contributed greatly to the chapter and community. 
In addition to serving as the chapter's Recording Secretary, Younger also 
serves as the association's Director of Education. In this role, he conducts 
a number of programs, including live cooking demonstrations by local chefs, 
to educate young people throughout South Jersey who are interested in the 
culinary arts.

Younger's commitment to furthering his talents and his profession were also a 
factor influencing his selection for the award. Since becoming a professional 
chef, Younger has set a positive example through his academic preparation and 
continuing education in Italian, French and Kosher cuisine, as well as 
nutrition.

In his role as Chef de Cuisine at Bally's Park Place, Younger works directly 
with the Executive Chef in the administration of the eleven food service 
outlets for this, New Jersey's largest hotel. In addition to supervising a 
culinary staff of over 200, Younger is responsible for menu design and 
implementation for restaurants ranging from elite gourmet to fast food.

In addition to earning the "Chef of the Year" award from the Professional 
Chefs Association of South Jersey, Younger has received other prestigious 
awards, including the Gold Medal in the 1992 American Culinary Federation 
National Championship, First Place in the 1991 New Jersey Seafood Challenge 
and First Place in the appetizer category of the 1990 National Phyllo Pastry 
Competition, which was judged at the Culinary Institute of America by a panel 
of master chefs.

Younger resides in Smithville, New Jersey with his wife and two children.

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ARTURO'S MEDITERRANEAN AND ITALIAN

MENU SELECTIONS


Atlantic City, NJ --- Here's the latest menu from Arturo's at Bally's Park 
Place in Atlantic City.

APPETIZERS
----------
    GULF SHRIMP COCKTAIL - $13.50
       served with remoulade and traditional cocktail sauces
    CRABMEAT COCKTAIL - $12.50
       served with remoulade and traditional cocktail sauces
    EGGPLANT ROLANTINE - $6.75
       fried eggplant rolled with ricotta cheese and tomatoes baked
       in a casserole
    ROASTED PEPPERS AND IMPORTED BUFFALA MOZZARELLA - $5.75
    ZUPPA DI CLAMS - $6.50
       fresh top neck clams simmered with garlic and white wine
       or marinara
    CLAMS CASINO - $6.75
       baked top neck clams with pimentos and garlic topped
       with bacon
    GRILLED PORTABELLA MUSHROOMS - $8.50
       tossed with garlic and olive oil
    FRITTO MISTO - $11.25
       fried calamari and shrimp served with marinara
       and remoulade sauces
    STUFFED ARTICHOKE ALA ROMANA - $5.75
       fresh artichokes stuffed with sausage, prosciutto, onions
       and tomatoe concasse
    MINETSRONE SOUP - $3.95
 
SALADS
------
    ARGULA AND TOMATOE - $3.25
       tossed in vinaigrette
    CAESAR SALAD - #3.75
       crispy romaine lettuce tossed in caesar dressing
       with homemade croutons
    BABY MIXED GREENS - $3.50
       with your choice of balsamic vinaigrette
       or creamy gorgonzola
    FRESH BEETS AND ONIONS - $3.25
       tossed in vinaigrette
  
PASTAS
------
    LINGUINI - $18.00
       with your choice of red or white clam sauce
    CHEESE RAVIOLI - $18.00
       with marinara sauce and fresh grated mozzarella
    MEAT TORTELLINI - $20.00
       with prosciutto, peas and cream
    SHRIMP MARINARA - $24.00
       served over linguini
    PAGLIA e FIENO PASTORELLA - $20.00
       green and white linguini with pancetta, onions, mushrooms.
       tomatoes, basil and fontina cheese
    FETTUCCINE BOSCAIOLA - $20.00
       homemade fettuccine with procini mushrooms, onions and cream
    PENNE VODKA - $20.00
       penne with vodka sauce, cream, touch of garlic and tomatoe

    Half orders of pastas are available as appetizers 
     
SPECIALTIES
-----------
    SAUTEED BREAST OF CHICKEN SORRENTINA - $22.00
       with prociutto, eggplant and mozzarella
    SAUTEED BREAST OF CHICKEN - $21.00
       with white wine, lemon and capers
    FILLET OF SOLE MEDITERRANEAN - $24.00
       dipped in egg batter, sauteed and served with shrimp sauce
    SWORDFISH LIVORNESE - $24.00
       sauteed swordfish with garlic, white wine, onions,
       capers, olives and tomatoes
    SAUTEED FILLET OF SALMON - $28.00
       with crabmeat in a pesto cream sauce
       topped with pistachios
    SHRIMP SCAMPI ARTURO - $28.00
       grilled jumbo shrimp in a garlic butter sauce
    NEW ENGLAND BROILED OR OLD-FASHIONED BOILED LOBSTER - market price
       served with drawn butter
    ROASTED LOBSTER TAILS - market price
       or single roasted tail and petit filet mignon
    TWIN LOBSTER TAILS FRA DIAVOLO - market price
       sauteed lobster tails simmered in a spicy marinara
    SCALLOPINE OF VEAL - $27.00
       piccata or marsala style
    VEAL PARMIGIANA - $21.00
       lightly breaded veal cutlet with marinara and mozzarella
    BRAISED PORK CHOPS - $22.00
       with onions and vinegar peppers
    BROILED FILET MIGNON - $30.00
       with black pepper chianti sauce
    PORTERHOUSE STEAK PIZZAIOLA - $34.00
       grilled porterhouse finished with peppers, onions,
       mushrooms and a touch of marinara
 
FROM THE GRILL
--------------
    Broiled to your liking then served with roasted
    garlic mashed potatoes and the chef's seasonal vegetables

    FILET MIGNON - $30.00          VEAL CHOP - $36.00
                PORTERHOUSE STEAK - $33.00   
              DOUBLE CUT LAMBCHOPS - $36.00
           BREAST OF CHICKEN PAILLARD - $22.00
    FILET OF SALMON - $25.00   SWORDFISH STEAK - $24.00

    The Chef recommends Villa Antinori Chianti Classico Riserva with
    his pasta dishes, J. Lohr Estate Riverstone Chardonnay with his
    seafood selections and Rene' Barbier Merlot with the veal or
    beef choices. Offered by the glass or bottle.

    Chef de Cuisine              Arturo's Chef
    Richard Younger              George Barossi

    Maitre d'                    Assistant Maitre d'
    Anthony Accardo              Drew Arndt
  
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                   BALLY'S PARK PLACE CASINO HOTEL & TOWER
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                       HOTEL ACCOMMODATION INFORMATION
______________________________________________________________________________


SIX WORLD-CLASS SUITES DEBUT

AT BALLY'S PARK PLACE


Atlantic City, NJ --- A suite surprise awaits guests at Bally's Park Place, 
New Jersey's largest Four Star resort. Six world-class penthouse suites have 
just debuted on the 49th floor of the famous Bally's Hotel Tower, two of 
which are "Presidential Suites" and four "Luxury Suites."

Upon exiting the elevator on the elegant 49th floor, guests step into a 
fabulous lobby with an elaborate hand-painted gold-leaf rotunda ceiling and 
Elizabethan mural on the wall and checkered marble floor, surrounded by dark, 
rich woodwork.

The two "Presidential Suites" are truly elite quarters of all the amenities 
that one would expect in the most elegant corners of the world. The amazing 
floor to ceiling windows create an unprecedented ocean and bay view of 
Atlantic City like no other before. The "Presidential Suites," decorated in 
an eclectic and contemporary elegance, have plush sofas, multiple large 
screen tv's, marble and gold coffee tables, hand-woven oriental and animal 
print rugs,patterned upholstered walls and gilded gold draperies. Huge green 
palm trees are sprinkled throughout the suites. Each suite has its own bar, 
baby grand piano, exercise room off the bedroom, luxurious Jacuzzi, sauna, 
makeup area, walk-in closet, full kitchen (complete with microwave, oven and 
dishwasher), dining area with crystal chandelier and optional guest room.

The magnificient "Luxury Suites' are four unique suites each in their own 
way. Two of the suites have state-of-the-art office centers equipped with 
computer, fax, modem and printer. One of the Luxury Suites is decorated in 
dark earthy colors and mahogany woodwork, an elaborate hand-painted mural of 
dolphins and mermaids and massive wicker-style bed. Another Luxury Suite 
features custom doors and woodwork, glass block, a hand-painted mermaid mural 
on the wall and sky mural on the ceiling. One of the other Luxury Suites is 
decorated in a formal motif with shades of white and gold and a gold ceiling. 
And for the untamed, Bally's offers an intimate Luxury Suite with palm tress 
and animal print rugs.

"As New Jersey's largest Four Star resort, Bally's Park Place has achieved a 
new level of excellence that our guests have come to expect. With the 
addition of these six truly amazing penthouse suites, we feel that we have 
gone beyond what any of our guests could ever have imagined by providing 
unique accommodations, specialized service, amenities such as office centers, 
exercise rooms and the most amazing panoramic views of the City," said 
Wallace R. Barr, President and Chief Operating Officer at Bally's.

For more information or to make reservations, call 1-800-225-5977.

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 BALLY'S PARK PLACE CASINO HOTEL       |
  Park Place & Boardwalk .609-340-2000 |
    Box Office ...........609-340-2709 |
    Hotel Rooms ..........609-340-2222 |
    Restaurants ..........609-340-2709 |
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