Enjoy Exceptional Dining at Bacchanal Buffet

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After spending 17 million dollars on state of the art equipment and contracting Super Potato of Tokyo to design Caesars 25,000 square foot buffet, Bacchanal Buffet has achieved record breaking numbers of tourist who want to experience excellence in a buffet. We can start with 500 food items. Executive Chef Scott Green said there is nothing that isn’t fresh cooked on this Buffet. By the looks of things, he and his staff have done an exceptional job.

Gabrielle Perez the General Manager and Denise, the host who greeted us, took Tony Wilson and myself on a tour which has three different dining areas. The front room I call the Crystal glass dining area, which has glass sections throughout, including the light fixtures, which appear to be cocktail glasses over the lights themselves.

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For more of an earthy feel there’s the wood room, consisting of wood interior. There’s also the metal room, which is redefined steel throughout the dining area.

With nine cooking stations, the seafood is located at the entrance, with fresh oysters, crab legs and all the goodies that go along with seafood. Among the others, Asian, Mexican and Italian are the most popular.

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What’s more important though, are the live stations that prepare everything fresh, with no food left to get old. My favorite was the Asian live station with Me-so soup and sweet and sour soup and an array of unique salads and sushi. It’s all there for as much as you want.

There are some other outstanding items which were very impressive. They included red velvet pancakes, carrot and watermelon juice, and some wonderful vegetable dishes such as sweet potato puree, duck that wasn’t greasy, jumbo shrimp and a variety of desserts, one which was new for me and that was the chocolate creme brulee.

Tony Wilson on the other hand, is a big meat eater and enjoyed the handmade tortillas and the filet mignon, along with his sushi. Even the biggest people with appetites could not begin to handle all the items on this buffet. So if you’re so inclined to eat to your heart’s content, be sure to bring the kids too. Children 2 and under eat free. Bacchanal buffet is open from 7am-10pm.

Breakfast prices are $21.99, lunch is $28.99 and dinner is $44.99 on weekdays and $44.99 on weekends, with unlimited draft wine and beer for $15.99.

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Pete Allman, “The Man on the Scene,” is based in Marina del Rey, California, concentrating on producing feature films, television projects, and commercials. Pete also has an office in Las Vegas, which he visits occasionally.

Pete is also a restaurant critic, broadcast personality and celebrity interviewer. He produces inspirational messages for television and other media.

Of all the investigations he makes, we suspect he likes critiquing restaurants the most, because he can taste the food, savor the atmosphere, interact with people, and photograph all the goodies.

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