A.Y.C.E. Buffet at Palms

FOOD

A.Y.C.E. is a food-first buffet. The seven stations are organized around cooking methods and functions rather than rigid national categories, so a plate can move naturally from roasted meats to wok cookery, hearth-baked dishes, salads, plant-forward food, and dessert. The format gives the chefs room to rotate dishes without losing the restaurant’s identity, and it helps explain why the buffet can feel more deliberate than a standard everything-for-everyone spread.

Brunch is where that approach becomes quite distinctive. Eggs, bacon, sausage, pancakes, waffles, oatmeal, and an omelet station cover the expected ground, but they are only the foundation. Country-gravy Benedict brings a Southern breakfast note to the small-plate format. Breakfast pizza and breakfast stromboli move eggs and breakfast meats into The Hearth. Roasted pineapple, banana-almond-butter toast, yogurt smoothies, overnight oats, tofu scramble, and vegetable potato hash give the morning side enough range that the meal never has to default to the same heavy plate twice.

Then brunch starts behaving like lunch. Sushi, lox, charcuterie, fried rice, vegetable chow mein, teriyaki chicken wings, roasted salmon, Filipino longanisa, Spam musubi, salads, soups, pizza, and truffle potato casserole broaden the meal well beyond breakfast. The carving area can add brisket, ham, sausage, and beef, creating the kind of plate where an eggs Benedict can sit beside smoked meat and something from World Pan without seeming out of place. That creative overlap is one of A.Y.C.E.’s strongest arguments.

Dinner keeps the same station logic but shifts toward deeper savory cooking. The Hearth handles pizza and made-to-order pasta, while the roast and smoke sections bring carved meats and barbecue into focus. The dinner rotation has included crispy tofu, Sicilian-style eggplant caponata, pineapple-glazed ham, sweet corn tamales, jerk chicken, chicken tikka masala, roasted vegetables, sushi and sashimi, and garlic-butter prawns. The exact dishes move, but the kitchen consistently mixes familiar casino-buffet comfort with foods that are specific enough to reward a second look.

The specialty seafood nights are more straightforward. Wednesday and Thursday put lobster and snow crab at the center of the buffet, with reservations required for the 90-minute dinner. Friday shifts to prime rib and snow crab, bringing the carving station and seafood together at a lower price point. These nights are intentionally abundant, but they still operate inside the broader A.Y.C.E. framework rather than replacing the rest of the buffet with a single attraction.

Monthly theme nights show how much latitude the format gives the culinary team. The 2026 theme-night program ranges across Hawaiian, Latin, Southern and Creole, Italian, Filipino, and other menus, with dishes such as poke, whole roasted suckling pig, chicken katsu, kalbi short ribs, ceviche, pupusas, gumbo, crawfish, lamb pappardelle, risotto, and lobster ravioli. Those dinners let the buffet change personality without abandoning its core structure.

Sweet & Light closes the meal with gelato, cakes, crème brûlée, apple pie, peach cobbler, bread pudding, and other rotating desserts. The larger point, though, is savory: A.Y.C.E. delivers value because the lower off-Strip price is paired with a kitchen that cooks with ambition. A.Y.C.E. may demand a short stroll off the strip, but its culinary excellence makes the departure more than worth it.