Bacchanal Buffet reopens May 20 on the Las Vegas Strip with new dishes and a remodel.
Bacchanal Buffet, the massive Caesars Palace buffet, reopens Thursday, May 20, with a $2.4 million makeover. The buffet, the largest in Las Vegas, closed last year in March when the state ordered non-essential businesses to close to slow the spread of COVID-19. Clark County allowed self-service buffets to reopen on May 1, with restaurants allowed to have 80% capacity and three feet of social distancing.
The 25,000-square-foot, 600-seat Bacchanal Buffet has remodeled a section of the food line, focusing on a 2,120-square-foot area. The changes replaced existing food counters, serving equipment, and ceiling and floor finishes. Designer Tetsuo Aoyagi, now of MUKU Design Studio Inc. in Tokyo, was the original designer of the $17 million sideboard in 2012 which features natural textures and materials such as glass and stone to give the impression of caves ice, mountains, etc.
The buffet still includes nine open, interactive kitchens, with many dishes already prepared individually, shared or prepared in real time by the staff behind the counters, but now diners will have an even clearer view of the action. Bacchanal Buffet now has open-fire roasting racks for preparing prime rib and other meats, while new steaming and chilling systems keep dishes such as crab legs fresh.
Also new are 30 dishes such as dim sum-style food carts that will roam the dining room with PB&J foie gras, bags of spicy seafood porridge, Japanese wagyu hot dogs and traditional dim sum. Mixed dishes include turmeric-grilled baby octopus with XO chili jam, bao cheeseburger, bourbon chipotle barbecue oysters, and duck carnitas quesadillas.
The buffet also now offers more vegetarian and vegan options such as quinoa-stuffed sweet potatoes with fried kale, tomato tartare and coconut carrot gazpacho.
Mediterranean cuisine now has a new mezze bar and serves Roman-style pizzas, while Asian cuisine offers more Southeast Asian flavors with Lao, Filipino, Indonesian, Thai and Vietnamese specialties.
For dessert, the buffet added Earl Gray mousse, salted caramel popcorn and chocolate cupcakes, yuzu pie, ube sponge cake and more than 10 all-natural gelato flavors.
Bacchanal continues to serve cold and steamed crab legs and shrimp cocktails from all-new seafood cuisine, while carving, American and Latin stations offer prime rib, macaroni and cheese, street tacos, etc.
For the first time, Bacchanal introduces reservations on OpenTable.
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