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• BACCHANAL BUFFET MAC

At $31.99 for the spread just described, it actually becomes a bargain play (it’s also a $10 add-on per visit with the 24-hour Buffet of Buffets pass, which is $44.99).

Prices are $19.99 for breakfast, $24.99 for lunch, $31.99 for Saturday and Sunday Champagne brunch, $34.99 for dinner, and $39.99 for Saturday and Sunday dinner, but show a Total Rewards card and get $3 off any meal. The only thing that’s extra is alcohol (unlimited beer and wine is $15.99). Included in the price are fresh juices, like orange, watermelon, and carrot. There’s a charcuterie selection and cheese board sliders and fries in a basket stuffed grape leaves and tabouli and kalbi and kimchee, along with all the appropriate mustards, oils, spreads, salsas, and dipping sauces to go with them.ĭessert? Are you kidding? Choose from regular or milk-chocolate crème brûlée, chocolate-covered strawberries, bananas Foster, made-to-order soufflés and crêpes with fresh strawberries, raspberries, boysenberries, and blueberries, pies, cakes, cookies, bread pudding, and 20 flavors of ice cream and sorbet. Specialty salads-Greek, Caprese, Caesar-are lined up on little plates, along with freshly baked breads and rolls. Interspersed among the primary cuisine stations are all sorts of gems.

The Chinese selections feature roast duck, wok-fried dishes, and about a half-dozen types of dim sum, including sui mai (pork) and har gow (shrimp). The sushi is as good as any we’ve had in a buffet-tuna, salmon, and shrimp nigiri, along with a selection of cut rolls and poke. Same for the Italian-pastas, yes, but also elaborate antipasto and wood-oven pizzas. The Mexican station has tamales and enchiladas, but also authentic Mexican meat and soup preparations, fresh guacamole, pickled peppers, and about 25 different hot sauces.

BACCHANAL BUFFET MAC

This station has lots of good cooked vegetables, too, like fried broccoli, corn on the cob, roasted potatoes, grilled asparagus, baked beans, glazed carrots, and mac & cheese. Do you want two bites of rare ribeye? Just tell ’em. Not only is the meat choice the servers are as attentive to preparation preference and portions as we’ve ever seen. The grill serves up brisket, ribs, rotisserie chicken, turkey, sausage, ribeye, and prime rib. At the seafood station there’s big cocktail shrimp, whole steamed shrimp, small king crab legs that you can have heated if you like, raw oysters, oyster shooters, mussels, ceviche, paella, and soups and chowders, along with baked and steamed fish. Just as there’s no way to sample everything in a single visit, there’s really no way to describe it except with lists. Caesars Palace set out to create the best buffet in Las Vegas and in the process may have created the best in Las Vegas’ history. This restaurant was re-reviewed in the October and December 2012 LVA some of the information contained in this review may no longer be accurate. Reservations aren't mandatory, but you can reserve via OpenTableor by calling them directly. Or you can combine it with a buffet bonanza see Notes. And if you do, you can save $10 on two for the weekday brunch (must present coupon prior to 10:30 a.m.) with the rare discount coupon to the Bacchanal in the LVA Member Rewards Book. If you haven't eaten here, at least lately or ever and you want what's still definitely one of top two or three buffets in the Buffet Capital of the World, you most certainly should. The last time we ate at the Bacchanal (lunch, January 2017), we were a bit underwhelmed with the quality and the last time we eyeballed it (dinner, June 2017), we similarly had a shake or two of the head.īut don't take our word for it.

It's an ultra-modern 600-seat room with a huge variety of selections (everyone says more than 500) in nine different cuisines, and it's so popular, even at the price, that they sell line passes to people who want to avoid the long waits for a mere $25 per person (the only line-pass-for-a-price buffet we know of), and the seafood station is perhaps the most varied and high-quality in town.īut what tends to happen around here is that something new makes a big splash when it first arrives, then gets scaled back and watered down, though the price not only doesn't go down, but up. We, too, were totally taken with it in the early days, as you can read for yourself by clicking on the LVA Review link in the upper right corner of this page. This buffet was all the rage when it first appeared at Caesars Palace in fall 2012 after a $17 million investment it was selected as Vegas' best buffet that year and in 2013 by no less than USA Today, along with the voting public in the Review-Journal popularity poll (second place in 2016).