TableJourney

Vegas buffet plate in Las Vegas

The Strip's all-you-can-eat ritual: from Bacchanal Buffet's 250-item global spread at Caesars Palace to Wicked Spoon's small-plate brunch at the Cosmopolitan. Crab leg, prime rib, dim sum, dessert, all on one tray.

The story of Vegas buffet plate

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.

How to make Vegas buffet plate

Serves: 6

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.

Editor tip. 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.

The editor-picked rooms for Vegas buffet plate in Las Vegas are still in research. Meanwhile, see the Las Vegas signature-dishes index or the Las Vegas food guide.