Bacchanal Buffet at Caesars Palace

FOOD

Bacchanal’s food program turns the old idea of a Caesars feast into contemporary buffet form. Instead of a fixed progression, the meal is built from hundreds of choices spread across live kitchens, with premium seafood and carving meats providing the most obvious landmarks. The current lineup exceeds 250 dishes, but the useful way to approach it is by priority rather than by count: shellfish and carved meats first, then the strongest international stations, followed by the smaller composed dishes and desserts that make sampling easier.

Dinner gives seafood a prominent share of the room. Crab and lobster claws sit alongside shrimp, scallops and a Cajun-style seafood boil, with additional preparations such as seared salmon and Singaporean blue crab extending the category beyond chilled shellfish. Ahi tuna poke adds a cooler, cleaner option between richer plates. The appeal here is not simply quantity; several forms of seafood can occupy the same meal without forcing every plate to repeat the same flavor or texture.

The carving and grill sections carry much of the buffet’s heavier food. Slow-cooked prime rib and smoked beef brisket are core choices, joined by roasted bone marrow and wood-grilled lamb T-bones. Roasted duck adds another distinct meat preparation. These are the dishes that most clearly move Bacchanal away from the old stereotype of a casino steam table: large-format proteins remain part of the offering, but they are supported by open-fire and chef-attended cooking rather than hidden kitchen production.

Elsewhere, the buffet moves quickly across cuisines without asking one station to represent an entire country. Carne asada tacos bring the Latin section into focus, while the Asian side includes BBQ pork buns, pot stickers and dumplings. Roman-style and wood-fired pizza provide an easy bridge back toward familiar comfort food. The range is broad enough that a plate can become chaotic very quickly, so Bacchanal works better when each trip has a purpose instead of treating the room as one continuous line.

Brunch changes the priorities but not the scale. Pancakes and waffles share space with eggs Benedict, smoked salmon and bagels, made-to-order omelets, and chicken-fried steak with biscuits and house-made country gravy. More distinctive options include Crab Florentine Benedict, huevos divorciados, and a breakfast slider layered with Angus beef, bacon jam and truffled egg. It is a brunch designed for people who want breakfast foods without surrendering the larger buffet experience.

Dessert is built for the same sampling instinct. Made-to-order crepes and gelato or sorbet can become full desserts on their own, but the smaller pastry portions invite a broader finish. Crème brûlée, egg tarts, ube mousse, berry cheesecake and tiramisu cover several traditions without turning the final trip into a row of oversized cake slices. The small-format approach is especially useful after a meal in which restraint has already been tested at nearly every station.

What makes the food feel connected to Caesars Palace is not Roman theming on the plate but scale, theater and choice. The original Bacchanal made extravagance a managed ceremony; the present buffet hands much of that decision-making to the guest. A plate can stay narrowly focused on crab and prime rib or wander through tacos, dumplings, poke, pizza and pastry. That freedom is the modern legacy of the name: abundance remains the point, but the guest now decides what the feast becomes.