Caesars Palace's $17 Million Dollar Bacchanal Buffet Sets the Bar High In Las Vegas


Caesars Palace’s $17 Million Bacchanal Buffet Sets the Bar High in Las Vegas

By Elaine and Scott Harris , Las Vegas City Editors

Caesars Palace has long been iconic on the famed Las VegasStrip. With the recent focus of Las Vegas on the worldwide culinary stage, Caesars Palace has kept its place on the Strip with a long list of culinary celebrity chefs setting up venues on the property. Another iconic Las Vegas tradition is the buffet,where historically, tourists and locals alike queue up in seamless endless lines for a "trip around the world" featuring dishes that resemble a land far way all without ever leaving a noisy crowded room. In that Las Vegas, you could have that same experience three times a day and eat to your heart’s content.

As journalists in the industry we have made it a practice to steer away from such a culinary carnival and focus on many other aspects of what these world-class resorts have to offer. That was the old Las Vegas. Caesars Palace has just taken the buffet to a whole new level with its $17 million venue, Bacchanal Buffet.

Bacchanal is not the buffet of the past that we just described by any means. Designed by the legendary design firm Super Potato and headed up by Tesuo Aoyagi, this venue is world-class in every sense of the word. This all new dining extravaganza is actually several nice restaurants in a sleek, modern setting offering fresh food and ingredients that is sure to tantalize your palate.

Executive chef Scott Green has put together chefs from around the world to create more than 500 dishes for guests to enjoy.Walking into the buffet your senses are awakened as you scan room after room of mouthwatering dishes. Bacchanal can satisfy any craving you can imagine, whether its prime rib, succulent chilled king crab legs, South Carolina shrimp and grits, lambchops, oysters, handmade sushi and sashimi, dim sum, and even baked to order soufflés. Chef Green explained, "My team of seven specialized chefs oversee the preparation of the food,[which] is prepared in front of the guest [to] create a fun interactive environment.”

Bacchanal is also green, which is very important in these times,using natural, recycled, and reclaimed materials. This dining experience takes guests into a sensory trip that will excite all your senses. The first and largest room is Glass, complete withchandeliers, the second area is Wood, which gives off a nice warm comfortable feeling .The third area is Steel and focuseson repurposed , weathered plates from factories and warehouses for a rustic feel .

One could stay in this 25,000-square-foot food heaven for hours and just break the surface of what is offered, therefore it is highly recommended to visit multiple times and let your noseand eyes be your guide. We enjoyed the Red Velvet Pancakes which are a house specialty, and the king crab legs are a must.Additionally, you must try the meatballs that rival any we have had in a fine dining venue. Of course you can’t go wrong with fresh, dim sum, sushi, sashimi, and oysters from the east.

Carnivores are not left out my any means. Prime rib carved to order, pepper steak, and oak-grilled lamb chops will satisfy the meat lover in anyone. And yes, dessert choices are numerous and decadent, with cheesecake, chocolate-dipped strawberries,and personal soufflés just to name a few.
Bacchanal Buffet has changed the way buffets will look in the future. Its contemporary design and breathtaking view of theresort’s Garden of the Gods pool provides a combination that is unmatched and has set the bar very high in this city of all-stars.

Caesars president Gary Selesner, chef Scott Green, and designerTesuo Aoyagi have teamed up and created a $17 million work of art. Bacchanal is an experience to be enjoyed by everyone, even cynical journalists who plan on experiencing Bacchanal as often as we can. 

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