The all-you-can-eat buffet returns to Turning Stone. What you can eat will be different

Verona, NY – It’s been two years since patrons of the Turning Stone casino in central New York have been able to eat all they can at the resort’s traditional buffet.

The wait is coming to an end. Turning Stone reopens the buffet on April 29. It was last open in March 2020, just before the Covid pandemic hit.

But this sideboard is going to be a whole new concept. The Oneida Indian nation-owned casino has revamped and revamped its fixed-price (all you can eat) dining space. It is now called 7 kitchens.

The reboot includes seven stations offering various cuisines, from Mexican to Italian, seafood to antipasto salads, and Asian dim sum to desserts. For those who like “comfort food” there is a carving station with lots of meat choices as well as mac and cheese.

The price to visit all seven stations is $38 for adults and $18.95 for children ages 5-12 on Fridays and Saturdays. On Sundays, it’s $34 for adults and $16.95 for ages 5 to 12. Children 4 and under eat free.

Days can get longer after initial launch. Seating capacity in 7 kitchens is approximately 370.

The 7 Kitchens buffet joins a dozen other dining options at Turning Stone, ranging from sit-down spaces like the TS Steakhouse, Pina Bianco (Italian), Peach Blossom (Asian) and Wildflowers (fine dining) to the Emerald-style restaurant, more a food hall, the Upstate Tavern, the Delta Cafe and more.

Turning Stone has been developing the new buffet concept for several months and has appointed a “chef de cuisine” to develop the menu. That chef, Dustin Tuthill, worked with Ron Ross, executive chef for the entire Turning Stone complex, and members of the culinary team on the project. Tuthill has worked at Turning Stone for 18 years.

“Our goal for 7 Kitchens was to introduce an entirely new dining concept and create a one-of-a-kind experience in the Northeast,” said Ray Halbritter, Oneida Indian Nation Representative and CEO of Oneida Nation Enterprises. , in a press release. “The menu and presentation curated by our culinary team, combined with an absolutely beautiful space, will make 7 Kitchens a truly memorable dining destination.”

The redesign of the space is described by Turning Stone as “contemporary” and “infusing clean, crisp whites, contrasted by deep blacks and shades of greens.”

Here is an overview of what the 7 Kitchens stations will offer:

  • Asian/Dim-Sum Station: This small Asian-influenced station offers baskets of dumplings “cascading down to guests,” says Turning Stone. “Dim-sum will be one of many features unlike anything customers have seen before.”
  • Seafood station: Fresh seafood including cedar planked salmon with maple, haddock fry and crawfish Boil with crawfish, shrimp potatoes and corn in broth.
  • Comfort and sculpting station: A combination of tender, juicy meats and classic comfort foods, including prime rib, slow-roasted turkey breast, meatloaf and mac and cheese.
  • Mexican station and taco: Chefs will prepare three to four different meats on the plancha (similar to a griddle) and assemble tacos to order. The station will also offer handmade empanadas, including stuffed with cheese, black beans and corn.
  • Italian station: It offers “new twists” on classic dishes including Riggies, Utica Greens and Chicken Parmesan. It also includes a hand-prepared 7 Kitchens Signature pizza.
  • Dessert station: A self-contained island with sweets, pastries, pies and more, all made in-house by Turning Stone’s baking team.
  • Antipasto station: Described as “far beyond” a salad bar, it offers charcuterie, cheeses, roasted red peppers, olives and other savory delights.

Don Cazentre writes for NYup.com, www.syracuse.com and the postal standard. Join it at [email protected]or follow him on NYup.comon Twitter or Facebook.

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