Regalo

Reviews

• DC

  David C

  Apr 18, 2026
  5.0
  The pasta out of the cheese wheel is a definite experience....share the single serving and order another meal. Food was cooked just right and well seasoned. I'll be back.
• CL

  Cory Lambert

  Apr 12, 2026
  3.0
  Do not order chicken Marsala. The chicken is basically chicken selects from freezer section at your local store with the breading scrapped off it. My wife’s chicken Alfredo was lacking seasoning but the hot peppers appetizer and bread they bring to the table was amazing. Our waitress was amazing as well.
• EH

  Elizabeth Holguin

  Apr 7, 2026
  4.0
  My husband and I visited Regalo very shortly after they initially opened inside Hollywood Casino, in 2024. On our first visit, we both ordered Fettuccine Alfredo and added chicken. It was the most delicious and creamy Fettuccine Alfredo , we both agreed. Since our first visit, the food has kind of unfortunately, I hate to say, not matched the quality. Its still very good, but I would've given 5 stars across the board if the food would've stayed consistent. We always wonder if it was a different chef or maybe the head chef that made our Fettuccine Alfredo initially and we havent had the same chef since their opening or ...what happened? It just never lives up to that immaculately creamy Alfredo sauce. Ive ordered other dishes, most recently the Fettuccine Alfredo topped with shrimp, and it was still very good, dont get me wrong...we are just baffled at how the sauce was never "out of this world" like on our first visit!
• ON

  One N

  Apr 5, 2026
  4.0
  Very disappointed in the food. Rack of lamb under seasoned and dry. Potatoes overly salty. Price point per experience uneven.
• CC

  Chadington

  Mar 9, 2026
  3.0
  Dining at Regala: Where Fine Dining Met a Food Relay Race My friends and I decided to kick off "Restaurant Week" with a touch of class at Regala, the Italian spot inside the Hollywood Casino in Toledo. For those unfamiliar, Restaurant Week is when eateries are supposed to roll out the red carpet and show off their culinary swagger. We came for the swagger. We left feeling like we’d accidentally joined a competitive eating contest. The evening started with a glimmer of hope. The host greeted us promptly, which was great, because our table for four was ready. He then promptly sat us in what I can only describe as the "Butterfly Effect" of tables. We were strategically placed in the dead center of the restaurant, acting as a human speed bump between the bar traffic and a live band that was playing at a volume usually reserved for outdoor rock concerts. Trying to have a conversation was like playing a game of charades over a jet engine. But hey, the band was live, and so was our will to enjoy the night. Then, a savior appeared. His name was Tre. Our main waiter, Tre, was a beacon of competence in what was about to become a chaotic storm. He took our order with a smile and promptly delivered our cocktails. My Old Fashioned, made with Basil Hayden, was so good I almost forgot I needed a hearing aid after the band's first set. We ordered the Calamari, which arrived looking less like a fried appetizer and more like a tribute to 20,000 Leagues Under the Sea. These weren't rings; they were full-on tentacle arms, breaded and fried into chicken-finger-sized behemoths. They were scrumptious—chewy, salty, and glorious. Next came our soups and salads. My Italian wedding soup was top-tier, and the Endive & Apple salad was a masterpiece of flavors. We were about two bites into this culinary bliss when the main course arrived. Let me paint the picture for you. On our table for four, we currently had: a platter of giant squid arms, four soup bowls, and four salad plates. It looked like we were packing for a move. And yet, here comes a runner with four massive entrees, trying to find real estate like a New Yorker looking for an apartment. My Chicken Parmesan was excellent—crispy chicken, smothered in cheese and a hearty sauce—but I had to eat it while doing a Jenga move with my soup spoon. We managed to make room, and we were actually enjoying the chaos. The table-side presentation of the Cacio e Pepe, mixed in a giant cheese wheel, was genuinely entertaining. But no sooner had the cheese wheel left the building than a new character entered the scene: The Dessert Lady. This woman materialized with a tray of sweets, attempting to navigate the obstacle course of half-eaten food on our table. Not one single plate had been removed yet. Not one. I felt like I was in a Monty Python sketch. "Stop!" I yelled, probably a little too loudly. "Please, for the love of all that is holy, can we finish our main course before we start the next act?" I asked her, politely I thought, if maybe, just maybe, it was standard practice to clear the table before bringing the next course. I mean, I’ve been to Chinese buffets where the busboys have this routine down to a science for a $10 lunch. At Regala, where the bill was creeping toward $100 a head, it felt like we were being rushed out the door so the next shift of gamblers could lose their money in peace. The Dessert Lady scurried off, only to send a different confused soldier back less than five minutes later with the exact same tray. At this point, we were shoveling food into our faces like we were about to miss a flight. When this second waitress saw we weren't finished, she pointed at my half-eaten chicken and said, "If you don't want that, we can just send it back." "Back?" I thought. "Back to where? The witness protection program?" I told her I wanted dessert, but I’d like to see if I had room for it after I finished my dinner. She actually tsked at me. She tsked! and walked off.

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