CAESARS PALACE

The original Bacchanal was Caesars Palace’s gourmet room where attendees took three hours to taste a variety of gastronomic extravaganzas while toga clad waiters and waitresses served wine. The new buffet indulges in a similar overthetop experience with more than 500 different dishes made daily from more than 800 recipes and a facility designed by restaurant designer Super Potato. The Bacchanal Buffet is divided into nine different show kitchens: Mexican, Italian, Chinese, Japanese, American, seafood, pizza, deli (including soups, cheeses and charcuterie selections) and desserts. All the “comfort foods” from mac ‘n’ cheese and mashed potatoes to prime rib is served. Each show kitchen also has an action station with plated dishes and “minis” (small sized portions of modern cuisine to tempt foodies like red velvet pancakes, oak grilled lamb chops and roasted South Carolina shrimp and grits). Among the uniquely crafted items, guests will discover house smoked barbecue ribs and brisket, fresh tortillas and oyster shucking. Plus, there are plenty of options to please vegetarian, vegan and gluten free eaters.