There is an extensive selection of assembled-to-order soups and congee, including ramen and pho.įinally comes dessert, which is simply hard to wrap your head around.
There is a better-than-average sushi station with tasty shrimp tempura rolls, and an impressive dim sum station with a variety of steamed and fried dumplings, shu mai, steamed pork buns and even Lotus leaf-wrapped, meat-stuffed sticky rice, a favorite rarely seen outside an authentic dim sum parlor. It's one of the best parts of the restaurant. One is entirely devoted to Cantonese BBQ, with ribs, roast pork and duck as good as the versions I've had in New York's Chinatown. The major highlight at Bacchanal is the large Asian area, broken into several substations. They have several choices of tacos, and the pork carnitas were a standout. For authenticity, this station cooks with a lot of lard, and there is a display of 15 homemade salsas. The Mexican station is centered around a huge flat circular grill where a staffer is making fresh tortillas nonstop (at breakfast, pancakes and French toast are made here). Next comes a salad section with interesting pre-plated mini-salads such as watermelon and feta, Caprese, roasted baby beets, and create your own.
One of the most impressive stops is the salumi-laden charcuterie bar here where Chef Green boasted, "We have the best variety on the Strip, seven high-end cured meats and seven paired cheeses daily." This is accompanied by a most unusual feature - a "honey bar" - with a wide selection. At breakfast, this station turns out creative frittatas and quiches. The Italian station features tossed-to-order pastas, a revolving slate of wood-fired pizzas, and one of my favorite small bites: individual meatball sliders. This station is notable because there is now virtually no good BBQ on the Strip. You'll also find hand-carved sausages, ribs, brisket, turkey and a selection of regional BBQ sauces. The ribs were just smoky enough and correctly cooked, not mushy or overcooked as is often the case. As a huge BBQ fan, I was impressed: it's not as good as the best BBQ joints, but it is better than some acclaimed eateries. There's a barbecue station with two large smokers burning a blend of peach and red-oak wood. Next is hot American comfort food, with tater tots, waffle fries, fried chicken and wings, and much more, mostly served in individual mini-fry baskets. First up is seafood, with fresh shucked oysters, steamed mussels, boiled shrimp and dishes including paella, shrimp and grits, and lobster chowder, and crab legs at dinner. The buffet is broken into sections by category. There's very little waste, and everything is fresh because we treat it like a bunch of little restaurants." Executive Chef Scott Green explains, "We only cook as much as we need at once, which is unique for a buffet. Much of the food is carved or cooked to order in front of you, and the line is constantly replenished. Some dishes are quite good, equaling or close to versions at normal sit-down specialty restaurants others are merely okay, but nothing tastes old or substandard. With a decent selection of vegan and gluten-free dishes, no one will go hungry here. The food: What really sets Bacchanal apart from most other buffets is the attention to detail, authenticity and sheer variety - with over 500 dishes at every meal, some of which change from breakfast to lunch to dinner, and roughly 10 daily specials. Reason to visit: Chinese BBQ, dim sum, Asian soups, made-to-order crepes and soufflé, fresh-made tortillas, charcuterie, cold seafood, slow-smoked BBQ, carnitas and salsa station, desserts. The Las Vegas Review Journal named it the Best Buffet in Vegas 2013, and with consistent 4-star reviews from well over a thousand voters, Bacchanal is currently tied for best buffet in Vegas on, and tied for the second highest score on. The staff, both tableside and at the buffet stations, was exceptionally friendly and efficient, which is critical since Bacchanal does an average of 4,000 meals daily - over 5,000 on holidays and busy periods. Once you are seated, you get a server for drinks and to clear dishes. If you love dessert, try the glass room, which overlooks the massive standalone dessert island station (as big as some other non-Vegas buffets by itself). Ultimately it doesn't matter much where you sit, but if intimacy is on your mind, I'd suggest the wood-paneled area.
The buffet stretches down one side of the space, but is broken up into ethnic cuisines and snakes through the different rooms (with the exception of dessert, which is off by itself). The buffet line itself is modern with overhead glass lighting and gleaming surfaces the furniture is contemporary with light wood, and the whole place is clean and bright.
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