{"id":517,"date":"2007-12-13T07:56:42","date_gmt":"2007-12-13T13:56:42","guid":{"rendered":"http:\/\/www.orbitz.com\/blog\/2007\/12\/vegas-vacation-dining-at-buffets\/"},"modified":"2016-12-17T23:25:37","modified_gmt":"2016-12-18T05:25:37","slug":"vegas-vacation-dining-at-buffets","status":"publish","type":"post","link":"https:\/\/www.orbitz.com\/blog\/2007\/12\/vegas-vacation-dining-at-buffets\/","title":{"rendered":"Vegas vacation: Dining at buffets"},"content":{"rendered":"

By Lena Katz and Samantha Chapnick<\/em><\/span>\"Lasvegas\"<\/a><\/span><\/p>\n

Buffets are as much a part of<\/span> Las Vegas vacations<\/strong><\/a> <\/span>as blackjack tables. And while Vegas still has its share of old-fashioned buffets, we found that many Vegas hotels have added quality to the already-existing quantity credo. And the Vegas buffet world is all the better for it.<\/span>\n<\/p>\n

In this series, <\/span>we’re covering our<\/span> favorite buffets in Vegas.
\n<\/span><\/p>\n

<\/p>\n

Part 1: Break-the-bank buffets<\/strong><\/p>\n

In a town with $5,000 cocktails, <\/span>we didn’t think any of th<\/span>e buffets were really pricy.
\nEven the most expensive is about $80 per person including tax. This
\nis one splurge most visitors can easily afford.<\/p>\n

The <\/span>b<\/span>uffet at Bellagio<\/strong><\/a> is one of the most upscale. The selection is vast, and we think the quality is by far the best. No tough strip steak or soggy eggs Benedict here. Bellagio <\/span>serves
\nloin of wild boar, delicate roast and stuffed squab, smoked trout, and
\nhundreds of other creative delights. Everything is made in-house:
\nsauces, soup, desserts, you name it.<\/p>\n

On the same level quality-wise \u2014 or at least near it, we think \u2014 is the Wynn<\/strong><\/a>
\nbuffet. It\u2019s not quite on the same massive scale as the Bellagio, but
\nlike everything the Wynn does, it\u2019s elegant. Here are our three top reasons to go:<\/span> <\/span> d\u00e9cor (Alice in Wonderland-style topiaries
\nin keeping with the whimsical hotel feel), king crab legs, and variety
\n(17 stations). <\/p>\n

On weekends, Bally’s<\/strong><\/a> steakhouse turns into a brunch buffet. We think it\u2019s on a par with the other two in terms of quality and quantity, but
\nit\u2019s the seafood and champagne that get all the raves. We couldn’t
\nbelieve that the unlimited champagne is Perrier Jouet, and the buffet
\nincludes caviar, lobster, sushi, stone crabs and filet mignon! Meanwhile, they take reservations, so it feels more upscale and respectful.
\nBe sure to get a reservation at least two weeks in advance.<\/p>\n

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