In an earlier era, Bacchanal at Caesars Palace represented the decadence of a Roman feast set within a fine dining atmosphere; before closing in 2000, the restaurant became famous for bringing Caesars Palace-style entertainment to the gourmet experience. Next month, Bacchanal will make its return to Caesars Palace as the new $17 million Bacchanal Buffet: a 21st century adaptation which will serve up an over-the-top feast created by a team of master chefs, offering the most variety on the Las Vegas Strip. Bacchanal Buffet will feature more than 500 items from classic favorites such as made-to-order omelets, the freshest seafood and roasted meats like prime rib to cutting edge, regional comfort food like breakfast pizzas, red velvet pancakes, wood fired Neapolitan pizzas and Chinese dim sum, even roasted South Carolina shrimp and grits.
The 25,000-square-foot homage to eating will feature seating for 600 guests in a unique design canvas of glass, wood and steel, incorporating a modern aesthetic of clean lines, natural recycled and reclaimed materials, and a priceless view of the property's world famous Garden of the Gods pool complex.
Bacchanal Buffet will showcase a team of master chefs led by executive chef Scott Green, including an award winning pastry chef, and progressive presentations featuring individually-plated items, small plates, numerous cooking stations, and a staggering dessert display. With chefs front-and-center at Bacchanal Buffet, visitors will be awed by not only the vast choices, but the freshness of the food, and overall innovative design of the space.
The Bacchanal Buffet will be additive to 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 and Old Homestead and in late 2012 the highly-anticipated arrivals of Nobu Restaurant and Gordon Ramsay Pub & Grill.