2014

Bacchanal Buffet At Caesars Palace Delights First Guests With Abundant Variety Of Everyone's Favorite Dishes Named One of 2012's Most Anticipated U.S. Restaurant Openings*

Nine kitchens, More Than 500 items, Extraordinarily Modern Design

Suggested tweet: Bacchanal Buffet @CaesarsPalace opens today with more than 500 items from 9 kitchens overlooking Garden of the Gods pool oasis #Vegas

LAS VEGAS, Sept. 11, 2012 /PRNewswire/ -- Today, Bacchanal Buffet at Caesars Palace welcomed its first guests to the restaurant that redefines the Roman feast while changing the paradigm of buffets. Overlooking the world-famous Garden of the Gods pool oasis, Bacchanal Buffet serves more than 500 dishes daily in a 25,000 square foot extraordinarily modern and inviting space that seats 600, designed by internationally renowned firm Super Potato.

"The distinguishing feature of Bacchanal Buffet is its nine open kitchens. Reflective of the current cultural focus on food, the buffet positions food and chefs as entertainment. Food is everyone's favorite subject right now, certainly my own too, and we're capturing that energy in the interactive kitchens," says Gary Selesner, Caesars Palace regional president. "The dishes range from the type of comfort food items that we all come to buffets for, like mouth-watering carved prime rib and a delicious selection of fresh seafood, to many unique offerings. We have selected a tremendous team of talented chefs who are committed to quality and taste."

Bacchanal Buffet is a highly anticipated addition to Las Vegas, a city that has become synonymous with some of the best dining experiences in the world. With the most variety of any buffet in a town famous for its buffets, guests can find everything from classic favorites such as made-to-order omelets and red velvet pancakes to cutting edge globally-inspired dishes like wood-fired Neapolitan pizzas, Chinese dim sum, even roasted South Carolina shrimp and grits. Helmed by classically-trained chefs, each of the nine distinct areas features at least one live cooking station, a selection of individually-plated dishes and an assortment of small plates. The chefs and cooks become part of the entertainment as they carry out the majority of the cooking directly in front of guests in an interactive setting that invites each guest to take an active role in this culinary experience.

"I look at Bacchanal Buffet as nine unique restaurants and I pay special attention to every detail just as I would an individual restaurant, all in an effort to deliver our guests' favorites," says Bacchanal Buffet executive chef, Scott Green. "We are redefining the traditional buffet experience by focusing on the quality of the ingredients, the presentation and each guest's overall experience."

Renowned Japanese firm Super Potato created intimate dining areas, each with their own unique design inspired by elements of glass, wood and steel. These areas combine, creating complementing clean lines with the use of natural, recycled and reclaimed materials. 

Glass

Wood

Steel

First section guests encounter

 

Sparkling chandeliers

 

Flooded with natural light flowing
in from the Garden of the Gods
pool oasis, directly outside the
oversized windows

 

 

Juxtaposes the glass while
continuing to draw on the natural

element

 

Stacked wood blocks act as walls and ceiling

 

Light flowing through blocks
reminiscent of sunlight pouring
through a huge tree's branches

Contrasts the organic feel of the
other two elements with its rustic
and urban influences

 

Weathered steel plates
repurposed from factories and
warehouses

 

 

 

Bacchanal Buffet joins the culinary tradition of Caesars Palace that began with Spago and Mesa Grill, and continued with favorites such as Payard Patisserie & Bistro, Rao's and Restaurant Guy Savoy along with the recent additions of Central Michel Richard, Old Homestead Steakhouse and, in late 2012, the highly-anticipated arrivals of Nobu Caesars Palace and Gordon Ramsay Pub & Grill.

Bacchanal Buffet at a Glance

Bacchanal Buffet Essentials

Food – executive chef Scott Green

     9 show kitchens: Mexican, Italian, Chinese,   

          Japanese, American, Seafood, Pizza, Deli,

          Dessert

     More than 500 items throughout the day

     More than 800 recipes executed

    

Design – design firm Super Potato

     7 seating formats

     10 chair varying designs in 17 different fabrics

     3,607 glass jars filled with edible items

     16,027 pieces of colored smallwares on walls

     25,000 square feet seating 600 guests

 

Total cost: $17 million

Hours    

     Daily:           7 a.m. – 10 p.m.

     Breakfast:    Weekdays 7 a.m. – 11 a.m.

     Brunch:        Weekends 7 a.m. – 3 p.m.

     Lunch:          Weekdays 11 a.m. – 3 p.m.

     Dinner:         Daily 3 p.m. – 10 p.m.

 

Pricing                                      Total Rewards

     Breakfast               $19.99           $16.99

     Lunch                     $24.99           $21.99

     Weekend brunch   $31.99           $28.99

     Dinner                    $34.99           $31.99

     Dinner (Fri & Sat)   $39.99           $36.99

Available with Buffet of Buffets pass for additional

      $10 per visit.

Relevant links:
caesars.thedigitalcenter.com
FTP site for hi-definition video: http://www.fivesixproductions.com/Client/login.php
User: bacchanal  Password: password
http://www.PulseofVegasBlog.com/

* As named by Eater National: http://eater.com/archives/2012/08/08/33-most-anticipated-openings-2012.php

 

SOURCE Caesars Palace




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