Caesars Palace Gets a Major Buffet Makeover
In an earlier era, Bacchanal at Caesars Palace represented the decadence of a Roman feast set within a fine-dining atmosphere. Before closing in 2000, the restaurant became famous for bringing Caesars Palace–style entertainment to the gourmet experience.
Next month, Bacchanal will make its return to Caesars Palace in September as the new $17 million Bacchanal Buffet: a 21st century adaptation which will serve up an over-the-top feast created by a team of master chefs, offering the most variety on the Las Vegas Strip.
Bacchanal Buffet will feature more than 500 items from classic favorites such as made-to-order omelets, the freshest seafood, and roasted meats like prime rib to cutting edge, regional comfort food like breakfast pizzas, red velvet pancakes, wood fired Neapolitan pizzas, Chinese dim sum, and even roasted South Carolina shrimp and grits.
Known as a culinary capital and home to many top chefs from around the world, visitors look to Las Vegas to set the new trends in dining, and Bacchanal Buffet at Caesars Palace will usher in a new era for the modern buffet.
"The Bacchanal Buffet design will set this restaurant apart from all other buffets in Las Vegas," says Gary Selesner, regional president of Caesars Palace, the Rio All-Suite Hotel & Casino, and Caesars Entertainment's Las Vegas Operations. "The extraordinary modern and international design by world-famous restaurant designer Super Potato will offer guests an eye-catching, fun, and entertaining, contemporary dining experience with an incredible variety of quality selections cooked by talented chefs before the guests' eyes at nine show kitchens."
The 25,000 square-foot homage to eating will feature seating for 600 guests in a unique design canvas of glass, wood, and steel, incorporating a modern aesthetic of clean lines, natural recycled and reclaimed materials, and a priceless view of the property's world-famous Garden of the Gods pool complex.
Bacchanal Buffet will showcase a team of master chefs led by executive chef Scott Green, including an award-winning pastry chef, and progressive presentations featuring individually plated items, small plates, numerous cooking stations, and a staggering dessert display.
With chefs front and center at Bacchanal Buffet, visitors will be awed by not only the vast choices, but also the freshness of the food and overall innovative design of the space.
The Bacchanal Buffet will be additive to the culinary tradition of Caesars Palace that began with Spago and Mesa Grill, and continued with favorites such as Payard Patisserie & Bistro, Rao's, and Restaurant Guy Savoy, along with the recent additions of Central Michel Richard and Old Homestead and, in late 2012, the highly anticipated arrivals of Nobu Restaurant and Gordon Ramsay Pub & Grill.
Bacchanal Buffet will set the new standard for the Las Vegas buffet. It will feature nine show kitchens for the following cuisines: Mexican, Italian, Chinese, Japanese, American, seafood, pizza, deli, and dessert. Each kitchen will have an action station and plated dishes, and the majority of cooking will be executed by an interactive chef in front of guests.
More than 500 food choices will be available, from fresh tortillas, made-to-order crepes, house-smoked barbecue ribs and brisket, oysters, and vegetarian, vegan, and gluten-free options.
The design elements are executed by Japanese firm Super Potato, a company renowned for its international restaurant, hotel, and spa designs. It specializes in open kitchen buffet-style restaurants, and the buffet will include seven different table formats surrounded by 10 varying chair designs that are upholstered in 17 different fabrics. More than 3,600 glass jars filled with colorful spices and food products will line the walls and frame the show kitchen.