Mohegan - Restaurateur John J. Tunney III put on his hard hat, urged the media to do the same, and led the press through Ballo, his new Italian restaurant and social club.

Electric saws buzzed, drills hummed and dust swirled underfoot as contractors worked on readying Ballo for a tentative Sept. 12 opening at the Mohegan Sun. Tunney enthusiastically pointed out architectural features still under construction and cavernous rooms where, he said, patrons will soon be dancing on table tops.

"There's a real fast, high energy thing that goes on," Tunney said. "We're not a night club, we're a social club. When we put the hardwood floors and antique lighting in, it's going to be spectacular in here."

The brick and marble construction includes extensive bars mirrored on opposite sides, an abbey inspired by buildings in Tuscany, Italy, repeating arches, a kitchen and prep area, plus two rooms where private parties can be held. The work has been done in accordance with green construction principles fostered by the Green Restaurant Association, he said.

The project cost "millions," he added, declining to be more specific.

The high-end restaurant, which will seat 300 and have a total capacity of 600, will not charge high-end prices, however, but instead offer "good service," lunches priced under $15 and entrees "in the high teens," Tunney said. The owner of Ballo began his restaurant career at age 14 as a dishwasher, he said.

"I don't care if you're serving a hamburger or a Porterhouse, service should be the same," Tunney said. "As long as the value is there and you've got your mind blown by a good expereience, you don't look back."

The new dining establishment also will create 125 new jobs and feature Executive Chef Matthew Adler and Chef de Cuisine Shaun Golan. Italian food will include everything from a crispy artichoke salad with arugula and lemon to small gourmet pizzas and "whatever's good, whatever's local," Tunney said.

The chefs served up burrata for the press, a mozzarella dish sprinkled with pesto and topped with a single cherry tomato.

"These two guys together are a seriously powerful duo," he added.

Tunney, who owns the Besito upscale Mexican restaurants in West Hartford, Roslyn and Huntington, Long Island, decided to return to his roots after the Sept. 11 terrorist attack and open Blue Honu in Huntington. Blue Honu, which was redesigned into HONU Kitchen and Cocktails, offering American cuisine at affordable prices, was sold earlier this year.

Tunney is also responsible for creating Olio! at the MGM Grand Hotel and Casino in Las Vegas, along with tthe Temple Bar and Grill at Caesar's Palace in Atlantic City, both of which he also sold.

Tunnyvision, a full-service hospitality design, consulting and coaching group, is responsible for most of Tunney's work.

Tunney said he loves two types of food, Mexican and Italian, and wants to bring the latter to the casino.

"Even though you're in Mohegan Sun, you want to step into a different environment" when you enter Ballo, he said.

p.daddona@theday.com