Bacchanal Buffet, the massive at buffet Caesars Palace, reopens on 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 nonessential businesses to close to slow the spread of COVID-19. Clark County allowed self-serve buffets to reopen on May 1, with restaurants permitted to offer 80 percent capacity and three feet of social distancing.
The 25,000-square-foot, 600-seat Bacchanal Buffet remodeled a section of the food line, focusing on a 2,120-square-foot area. The changes replaced existing food counters, service equipment, and the ceiling and floor finishes. Designer Tetsuo Aoyagi, now of MUKU Design Studio Inc. in Tokyo, was the original designer of the $17 million buffet back in 2012 that features natural textures and materials such as glass and stone to give the feel of ice caves, mountains, and more.
The buffet still features nine open, interactive kitchens, with many dishes already individually prepared, shared, or plated in real-time by staff from behind the counters, but now diners will have an even clearer view of the action. Bacchanal Buffet now has open-fire roasting grills to prepare prime rib and other meats, while new steaming and refrigerated display systems keep dishes such as crab legs cool.
Also new, 30 dishes such as dim sum-style food carts that will roam the dining room with foie gras PB&J, spicy seafood boil bags, Japanese wagyu hot dogs, and traditional dim sum. Composed dishes include turmeric grilled baby octopus with XO chili jam, cheeseburger bao, chipotle bourbon barbecue oysters, and duck carnitas quesadillas.
The buffet also now offers more vegetarian and vegan options such as quinoa-stuffed baby sweet potatoes with fried kale, tomato tartar, and coconut-carrot gazpacho.
The Mediterranean kitchen now has a new mezze bar and serves Roman-style pizza, while the Asian kitchen offers more Southeast Asian flavors featuring Laotian, Filipino, Indonesian, Thai, and Vietnamese specialties.
For dessert, the buffet added Earl Grey mousse, salted caramel popcorn and death by chocolate cupcakes, yuzu tart, ube chiffon cake, and more than 10 all-natural gelato flavors.
Bacchanal continues to serve cold and steamed crab legs and shrimp cocktails from the all-new seafood kitchen, while the carving, American, and Latin stations offer prime rib, wagon wheel mac and cheese, street tacos, and more.
For the first time, Bacchanal is introducing reservations at OpenTable.
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