The Bacchanal Buffet at Caesars Palace has been closed for more than a year due to the pandemic and will reopen on May 20 with a multi-million dollar redesign, more than 30 new dishes and the introduction of reservations.
When it opened in 2012, the $ 17 million bacchanal buffet helped set a new standard for buffet service in the city. A team of specialist chefs supervised the preparation of the global cuisine in nine open kitchens.
Caesars asked Tokyo’s original designer of the buffet, Tetsuo Aoyagi, to help transform bacchanal. Textures and materials such as glass and stone, reminiscent of ice caves and mountains, retain Aoyagi’s concept of nature in the dining room.
The new design improves the guests’ view of the kitchens. Open-fire roasting grills are used to prepare prime ribs and other premium cuts. Other steaming and chilled display systems ensure that dishes such as crab legs are served fresh from the market.
Among the additions:
• Dim sum food trucks roam the dining room offering trendy dishes like foie gras, spicy seafood cook bags, and Japanese Wagyu hot dogs.
• Turmeric grilled baby octopus with XO chilli jam, cheeseburger bao, chipotle bourbon barbecue oysters and duck carnitas quesadillas are among the dishes prepared.
• Plant-based and vegan products include quinoa-filled baby sweet potatoes with fried kale, tomato tartare and coconut carrot gazpacho.
• Desserts on offer include Earl Gray mousse, salted caramel popcorn, and chocolate death cupcakes.
The Bacchanal will reopen Thursday to Monday from 4pm to 10pm with dinner.
Reservations can be made through OpenTable, although not required.