Vegas buffet plate
Photo: merri · CC BY-SA 2.0

History

The Vegas buffet was invented in 1946 by Beldon Katleman at the El Rancho Vegas hotel as a midnight 'Buckaroo Buffet' to keep gamblers in the casino. By the 1960s every Strip hotel ran one; the format ran 24 hours at most casinos until the 1990s. The pandemic of 2020 thinned the herd severely: by 2026 only a handful of Strip buffets remain. Bacchanal at Caesars Palace ($65 brunch to $85 weekend dinner, 250 items, 10 kitchens) is the gold standard. Wicked Spoon at the Cosmopolitan runs small-plate brunch. The Buffet at Wynn returned in 2022. Most off-Strip and downtown buffets are gone for good.

Book a food experience

Tours, tastings and classes that match this page, bookable on GetYourGuide.

Browse every bookable food experience

Common allergens: Shellfish, Gluten, Dairy

Make it at home

Yield 6Hands-on 2 hrTotal 4 hrDifficulty Intermediate

Ingredients

  • 1.5kg standing rib roast, USDA Choice or Prime
  • 500g Alaskan king crab legs, pre-cooked
  • 12 large shrimp, peeled, tails on
  • 300g smoked salmon
  • Caesar salad components for 8
  • Bread basket: focaccia, sourdough, dinner rolls
  • Cheese board: aged cheddar, Brie, blue cheese
  • Dessert: small cheesecakes, brownies, fruit tart, mini creme brulees
  • Drawn butter, lemon wedges, cocktail sauce, horseradish

Method

  1. Season the rib roast heavily with salt and pepper 12 hours ahead. Bring to room temperature for an hour before cooking.
  2. Roast at 250F (120C) for 3.5 to 4 hours until internal temperature reaches 125F (52C). Rest 30 minutes loosely tented, then sear at 500F (260F) for 8 minutes for a dark crust.
  3. Steam the crab legs over boiling water 6 minutes to warm through. Crack with kitchen shears at the table.
  4. Poach the shrimp in salted water 90 seconds until just pink. Ice-bath and chill. Plate on shaved ice with cocktail sauce.
  5. Arrange the spread buffet-style: cold seafood on ice on one side, hot prime rib on a carving board, cheeses and breads in the middle, desserts on a separate table.
  6. Serve drawn butter warm, lemon wedges cold. Replenish the line as items run low.

Tip from the editors. The trick to a buffet is keeping hot things hot and cold things cold; use chafing dishes for the proteins and bedded ice for the seafood, never room temperature for either.

Where to eat vegas buffet plate

Vegas buffet plate in Las Vegas

Featured by TableJourney as a signature dish of Las Vegas. See where to eat Vegas buffet plate in Las Vegas or the Las Vegas signature dishes guide.

More cities are in research. Want vegas buffet plate covered somewhere specific? Tell us where you want to eat.

Browse all dishes →