{"id":508,"date":"2007-12-26T05:25:07","date_gmt":"2007-12-26T11:25:07","guid":{"rendered":"http:\/\/www.orbitz.com\/blog\/2007\/12\/fresh-ideas-in-vegas-buffet-dining\/"},"modified":"2016-12-17T23:24:57","modified_gmt":"2016-12-18T05:24:57","slug":"fresh-ideas-in-vegas-buffet-dining","status":"publish","type":"post","link":"https:\/\/www.orbitz.com\/blog\/2007\/12\/fresh-ideas-in-vegas-buffet-dining\/","title":{"rendered":"Fresh ideas in Vegas buffet dining"},"content":{"rendered":"

\"Vegasmobstyle\"<\/a>
\nBy Lena Katz and Samantha Chapnick<\/em><\/p>\n

Not all buffets will have you returning from your Las Vegas vacation<\/a><\/strong> with an expanded waistline. The focus at these buffets is on home-style intimate settings and servings.\n<\/p>\n

When Cravings Buffet at the Mirage<\/strong><\/a> opened in 2004, it kicked
\noff a trend in Vegas buffet dining: going small. Eleven themed areas,
\neach with its own live-action station, give the illusion of going from
\nrestaurant to restaurant rather than traversing the steam-table lineup.
\nDishes are cooked in small batches and presented in serving bowls like
\nyou might see at home, which we think makes forfresher, more appetizing food.
\nDesigner Adam Tahani masterminded the architecture and d\u00e9cor of
\nCravings specifically to look like an intimate, formal dining
\nrestaurant, not a buffet.<\/p>\n

<\/p>\n

Rio<\/strong><\/a> Carnival World Buffet was the first buffet in town to do
\nindividual themed stations, and to actually cook food fresh at those
\nstations. It\u2019s still the largest in Vegas, offering everything from
\nAsian and Mexican to a Teppanyaki grill and an Italian pasta bar.
\nCarnival Buffet can get extraordinarily busy, so if you want to skip
\nfrom station to station without waiting, we suggest going on weekends between 3:30 and 6
\np.m. or weekdays between 5 and 7 p.m.<\/p>\n

The same goes for the buffet at sister property TI. Redone completely
\nin 2006, it now focuses on individual portions and made-to-order dishes. The pastry chef doesan
\nentire presentation of \u201850s comfort desserts. Our favorites are
\nthe miniature donuts, but the malted chocolate cake scores high on the
\nendorphin Richter scale as well.<\/p>\n

Flavors at Harrahs<\/strong><\/a> was introduced all-new a little while ago. It,
\ntoo, now offers the small-serving, small batch preparation style. Food
\nis rotated out about every 20-30 minutes. You can actually see the
\nchefs making the food in the kitchen right behind the buffet.
\nAnd what’s particularly rare for a buffet is that you can ask them to
\nmake something special or customized. If you eat here, our not-to-miss list includes the
\nBrazilian wood-fired rotisserie barbecue, or the ice cream, which is
\nprepared on a marble-topped counter. This remains one of our picks for best values among Las Vegas restaurants.<\/p>\n

Related Orbitz resources:<\/strong><\/p>\n