Taste

Caesars’ Bacchanal Buffet celebrates three years with enticing new dishes

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Go big at Bacchanal: Add a whole lobster to your buffet style.
Caesars Palace
Jason Harris

The Bacchanal Buffet at Caesars Palace is offering guests new gifts to celebrate its three-year anniversary. The extravagant all-you-can-eat experience now has even more options with an emphasis on fancy, but many of them come at an added cost. Consider them luxury items. What else would you call whole poached lobster and Sasanian Imperial Caviar? (For those items, add an extra $150 on top of your meal.)

Here are some other new Bacchanal bites:

Snack flights are a beautiful plate of six thoughtful offerings. Grapes and radishes in absinthe present diverse textures as both soft and crunchy items soak up the unique alcohol’s flavor. House-made crispy rice crackers are a wonderful vehicle for creamy edamame goodness, and porcini mushroom meringue with foraged mushroom mousseline and edible soil is the most decadent parfait you’ll ever have.

Grilled snapper ($26 per pound) is a jaw-dropping melding of flavors. Accompanying the New Zealand Tai snapper are licorice and fennel crystals, smoked cod taramasalata, and a yuzu, sake and bergamot foam. A medley of tiny vegetables gives the entire plate body.

A dessert trio takes the already playful dessert station and goes full-on whimsical. My favorite is Masquerade, featuring white chocolate masago, huckleberry and elderflower mousse, a huckleberry liquid sphere, the gold nugget cinnamon biscuit, a crystal sugar sphere and lemon-honey-agave bubbles. It sounds frou-frou, but it’s more like a high-end play on PB&J.

Bacchanal Buffet Caesars Palace, 702-731-7928. Breakfast: Monday-Friday, 7:30-11 a.m. Lunch: Monday-Friday, 11 a.m.-3 p.m. Dinner: Daily, 3-10 p.m. Brunch: Saturday & Sunday, 8 a.m.-3 p.m.

Tags: Dining, Food
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  • It’s a pressed and toasted hoagie bun filled with cut noodles, meat sauce, mozzarella cheese and a scattering of parsley.

  • Chinese food, Mexican food and some stuff in between.

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