Roman Feast

Photo Courtesy of (Chef Scott Green) Scott Roeben/Caesars Entertainment Corp

Photo Courtesy of (Chef Scott Green) Scott Roeben/Caesars Entertainment Corp

Nine kitchens. More than 500 items. The new Bacchanal Buffet at Caesars Palace has variety.

by Jen Karetnick

The advent of luxury-focused, chef-driven restaurants—beginning with Wolfgang Puck at The Forum Shops at Caesars in the early ’90s—forced a bit of a sea change. Buffets were driven back by a tide of à la carte establishments. Buffets were still a Vegas staple, sure, but the city was transforming. Now competitive foodies earn bragging rights by clocking in at the digs of Payard Pâtisserie & Bistro, Restaurant Guy Savoy and Central Michel Richard.

Well, epicureans had better learn how to recalibrate their social-media check-ins to buffets. Caesars Palace’s new Bacchanal Buffet offers nine superb show kitchens, each catering to a different theme: Mexican, Chinese, Italian, Japanese, American, seafood, pizza, deli and dessert. Thus it’s like dining at nine eateries—all at the same time.

With more than 500 dishes prepared daily from the open, interactive kitchens—each of which has at least one live cooking area—Bacchanal is volcanic entertainment of the highest culinary order. “I look at Bacchanal Buffet as nine unique restaurants, and I pay special attention to every detail, just as I would an individual restaurant, all in an effort to deliver our guests’ favorites,” executive chef Scott Green says. “We are redefining the traditional buffet experience by focusing on the quality of the ingredients, the presentation and each guest’s overall experience.”

The fact that an executive chef of Green’s caliber oversees Bacchanal is proof of high standards being maintained. Green makes sure that the 800 recipes are produced in modest batches and replenished throughout the day. “Providing smaller portions allows us to constantly keep freshly prepared items out all the time,” he says. “With this quality of food, it doesn’t last long.”

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