Take a Look Inside the $17 Million Bacchanal Buffet

Grid View

• The view of Bacchanal Buffet as guests enter.
• The stainless steel portion of the dining room at Bacchanal Buffet.
• A mixed assortment of chairs will pepper the dining room.
• The wood dining area at Bacchanal Buffet.
• Glass block at Bacchanal Buffet.
• Construction in the kitchen area of Bacchanal Buffet.
• The kitchen at Bacchanal Buffet.
• The buffet line at Bacchanal Buffet.
• More looks at the kitchen at Bacchanal Buffet.
• Lights at Bacchanal Buffet.
• The kitchen at Bacchanal Buffet.
• Wood details at Bacchanal Buffet.
• These glass jars will be filled with spices and ingredients representing the cuisines at Bacchanal Buffet.
• Super Potato showed some of the renderings from Bacchanal Buffet.
• Some of the looks you'll find from Super Potato at Bacchanal Buffet.
• More looks to expect from Super Potato at Bacchanal Buffet.
• More looks from Super Potato at Bacchanal Buffet.
• Below, left, the private dining room at Bacchanal Buffet.

A 25,000-square-foot buffet sounds enormous, but step inside the coming $17 million Bacchanal Buffet set to debut Sept. 10 at Caesars Palace, and quite the contrary can be found. A walkthrough of the space unveiled three dining experiences within decked out in glass, steel and wood. When complete, the new buffet will feature nine kitchens where 80 percent of the food will be cooked right in front of the guests.

Executive chef Scott Green, who handled in-room dining at the resort before taking on Bacchanal, says each kitchen, really live action stations, he considers nine different restaurants housed under one roof. For example, the sushi at the Asian kitchen, with seven regional cuisines represented there, will be prepared in front of guests with chefs who can take special requests. The ramen and pho can be made to order. The red velvet pancakes are made with a recipe, not a mix. Each kitchen will feature about 30 dishes, many served in individual containers instead of large vessels, for about 500 overall spanning the course of breakfast, lunch, dinner and brunch.

Foodies too will find delights such as a chicken liver mousse with a gelée on top and specialty cheeses and charcuterie. Individual lasagnas will be served up along with shrimp and grits. "We take a restaurant approach to everything," Green says.

Super Potato is behind the look and feel of the space. The Japanese design firm that created the looks of Sensi at the Bellagio and the Spa & Salon at Aria tackles its first buffet in the United States by dividing it into three more intimate settings. Seven table formats with 10 varieties of chairs in 17 fabrics will dot the space when complete. Super Potato used 4,500 metal pieces, 9,500 wood blocks and 8,800 squares of glass to create the look.

"We were recreating a local street market," says Kaori Nagao of Super Potato. More than 3,600 jars filled with spices and food will line the walls, a job Nagao says Green will tackle before the opening. More than 16,000 bowls, plates, glasses, jars and kitchen wares make up another design element.

Many of the materials used were sourced from California and Nevada, such as recycled scrap metal used on the walls. A VIP private dining room features wall fabrics sourced from Indonesia and Bali.
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