A lavish spread – the Bacchanal Buffet – will be unveiled next month at Caesars Palace. Boasting contemporary design aesthetics combined with the creative genius of several classically trained chefs, it’s sure to up the ante on the all-you-can-eat experience that’s so beloved in Las Vegas.
“What we think will make the Bacchanal Buffet special is its open-kitchen concept,” said Gary Selesner, the regional president of Caesars Palace. “Eighty to 90 percent of the food will not be cooked in a back kitchen, but right in front of the customer – so items will be fresher, tastier and more appealing.”
Currently under construction and scheduled to open on Sept. 10, the Bacchanal Buffet is taking over the 25,000-square-foot space that was once occupied by the resort’s Lago Buffet. Seating will be available for 600 guests. A whopping 500 different dishes will be made daily from more than 800 recipes.
Scott Green, the executive chef at the Bacchanal Buffet, is leading the carefully assembled team of six master chefs and an award-winning pastry chef. He explained how they went through a painstaking process to analyze every dish – from preparation to presentation – in order to determine what would make each one shine.
“We’re putting the love that we have as chefs into the food,” said Green. “You’ll find recipes made from scratch throughout. We’ve taken a restaurant approach instead of a buffet approach here. Thus, we’ll be managing the flow of food to make sure it’s fresh every day and processed right away.”
The Bacchanal Buffet will be divided into nine different show kitchens: Mexican, Italian, Chinese, Japanese, American, seafood, pizza, deli (including soups, cheeses and charcuterie selections) and desserts. According to Green, all the “comfort foods” – from mac ’n’ cheese and mashed potatoes to prime rib – will be served. Each show kitchen will also have 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 will be plenty of options to please vegetarian, vegan and gluten-free eaters.
“At the Bacchanal Buffet, we will have more interactivity between guests and food line employees,” added Selesner.
A master chef and a couple of order cooks will be at the helm of each station. They’ll gladly explain how the different cuisines are prepared. Bus persons and hostesses will be trained to help guests understand what foods are available as well.
Of course, there will plenty of opportunities for patrons to customize dishes. Take the sushi, for example. A few rolls will be on hand, but normally they will be made to order – as will Asian soups (like ramen and pho), omelets and crêpes. Guests are welcome to wait and watch, or they can have the food delivered to their table.
Along with nine show kitchens, the Bacchanal Buffet will feature three separate element-inspired dining atmospheres. The prestigious Japanese design firm Super Potato, established in 1973 and responsible for highly praised restaurants like Café Too in Hong Kong, is creating the sophisticated yet welcoming décor.
“This was a challenge – working with such a big space,” said Kaori Nagao, a representative for Super Potato. “But as guests go through the buffet, they’ll be able to enjoy these different, more intimate scenes.”
The first and largest area focuses on glass. In addition to shimmering chandeliers, there will be layers of colored glass used as partition walls. This section will also look out onto Caesars Palace’s spectacular Garden of the Gods pool oasis.
“We asked the lead designer to take advantage of the view,” said Selesner. “He did, and it will be unbelievable!”
The next area consists of wood. Approximately 9,500 different-sized blocks have been stacked to create the patterned walls and ceiling. Wooden wedges surround a lighting fixture to make guests feel as if they are sitting beneath a tree.
The last area utilizes steel. Repurposed, recycled and reclaimed plates and pieces of metal were acquired. With a mixture of rustic, smooth and matte finishes, the result is a sleek display that provides a sharp contrast between old and new.
Each of these three areas will have varying tables and chairs. Another noteworthy design element is the collection of 3,607 clear glass jars. They will be placed in the kitchens – filled with the spices, herbs and other complementary food pairings for that cuisine.
Thus, visitors who go to the Bacchanal Buffet can look forward to a culinary encounter that will delight all of their senses.
“The extraordinary modern and international design by world-famous restaurant designer Super Potato will offer guests an eye-catching, fun and entertaining, contemporary dining experience,” said Selesner, “with an incredible variety of quality selections cooked by talented chefs before the guests’ eyes.”
● 25,000 square feet.
● More than 500 dishes to choose from.
● 9 distinct “restaurant” areas (Mexican, Italian, Chinese, Japanese, American, Seafood, Pizza, Deli, Dessert) each with plated, made-to-order and mini-dishes.
● Seats 600 guests.
● 3 design themes: wood (using 9,500 pieces of wood), glass (consisting of 8,800 pieces of glass) and steel (utilizing 4,500 pieces of steel).
● 7 table formats.
● 10 chair design.
● 17 fabrics are used in the buffet design.
● 3,607 glass jars filled with colorful spices and complementary food products are on the walls and framing the show kitchens.
● 16,027 bowls, plates, glasses, jars and kitchen small wares in a variety of colors are used in the buffet or as decorative elements.