The Buffet at Excalibur

FOOD

The food program is built around brunch in the broadest casino-buffet sense: breakfast staples remain available while lunch foods, carving selections and international dishes fill out the same service. The two most important stops are the made-to-order counters. Omelets are cooked with the guest’s choice of fillings, giving the plate something freshly prepared amid the steam-table spread, while the crepe station turns dessert or breakfast into a small custom order. A make-your-own waffle option adds another hands-on breakfast element.

The morning side is deliberately familiar. Pancakes, French toast, scrambled eggs, applewood-smoked bacon, pork and turkey sausage, fruit, pastries and biscuits with gravy form the recognizable base of the buffet. This is the section for building a classic hotel breakfast before the rest of the room begins pulling the plate toward lunch. It also suits mixed groups: one person can stay entirely in breakfast territory while another starts immediately with savory brunch dishes.

The lunch transition is where the spread takes on more of the traditional casino-buffet breadth. A carving station adds sliced meats, while rotisserie chicken, fried chicken and smoked brisket bring heavier comfort-food choices. Fajita-style chicken and beef birria add a Latin direction, with tortillas, rice and condiments making it easy to build a plate apart from the American hot foods.

Seafood is present without becoming the entire premise. Iced shellfish, shrimp and mussels provide cold and hot options, and sushi gives the Asian side of the buffet a lighter counterweight to cooked dishes. Pizza and other familiar hot foods keep the selection accessible, while salads and fresh fruit make it possible to reset between richer plates. The range is broad enough that selectivity pays off: choose a few breakfast favorites, add something from the carving or savory stations, then return for the made-to-order items.

The dessert area deserves its own trip. Bread pudding, doughnuts, cakes and frozen custard cover the classic buffet sweets, while the crepe counter can be revisited as dessert instead of breakfast. The large Excalibur castle centerpiece gives this section a bit of the themed-hotel personality that the main dining room otherwise keeps restrained.

Weekend service changes the occasion more than the basic food identity. Saturday and Sunday pricing includes bottomless mimosas, turning the same 7 a.m.-to-2 p.m. spread into a more leisurely Strip brunch. An additional all-you-can-drink package is available with the buffet and runs for 90 minutes, covering draft beer, mimosas and mixed cocktails made with house rum, vodka or tequila. That beverage option is secondary to the food, but it reinforces the buffet’s place as a sit-down brunch rather than a quick breakfast stop.

No single luxury ingredient defines this buffet. Its character comes from the coexistence of eggs, bacon, waffles and crepes with brisket, birria, chicken, sushi, shellfish and a full dessert finish. A plate can stay completely traditional or wander across several cuisines, which is exactly the uncomplicated choice that has kept the casino buffet part of a Las Vegas trip for generations.