Bacchanal Buffet Dishes, Ranked From Worst To Best

The Bacchanal Buffet, located in Caesars Palace Las Vegas, currently holds the title of the largest buffet in Sin City. There is no denying that the distinction is rather impressive, along the same lines of being the largest sumo wrestler or the loudest heavy metal band. Of course, for food, quantity is not necessarily an indicator of quality (it tends to have the opposite effect), but thankfully, this buffet is no mere novelty. The 25,000-square-foot setup boasts nine kitchens churning out bites from around the world. As you pile your plate high, you can make culinary visits to faraway locales such as China, Italy, Japan, Greece, and Mexico, not to mention domestic stops in Nashville, New Orleans, and other points across the U.S. From seafood and barbecue to dim sum and desserts, there is something for everyone at this massive feast that is fit for a king, or rather, an emperor.

With a 90-minute time limit and only so much real estate in your belly, not to mention a price tag of $74.99 for dinner (weekend brunch is a more palatable $54.99), choosing the right dishes is of the utmost importance. That's why we've done the research and ate our way through a significant portion of the Bacchanal Buffet. Did we try everything? Admittedly, we did not. But we did sample a few dozen dishes, and while some were delicious, while others deserved a thumbs down. Here is everything we tried, ranked from worst to best.  

Crab is a familiar big-ticket item at buffets. While you'll often come across the legs, claws were the part of choice during our visit. We happen to be big fans of the crustacean (from an edible standpoint), but as you can probably tell by the placement of this offering, we were rather crabby after sampling these pinchers. Before we even dug in, a distinct seafood funk could be detected, and that is not a good sign. The claws are pre-cracked, but it still required some effort to reveal the precious meat, which in this case turned out to be fool's errand since it barely had any flavor. Ultimately, these Jonah crab craws were pretty unpalatable.  

One thing you certainly can't fault the masterminds behind the Bacchanal Buffet is the wide selection of deep cut dishes that are offered. But though writing a great setlist is easy enough, it's obviously the execution that is key. As much as we love ceviche, the Latin American staple that traditionally consists of raw seafood that "cooks" in seasoned citrus juice, this was a major disappointment. Off the bat, it was in desperate need of some spice. We ran into the shrimp and calamari that were listed in the description, but the scallops were nowhere to be found. The real issue, however, was the headlining pulpo (octopus), which had a rubbery consistency that took some effort to chew. With only 90 minutes on the clock, we don't have time for that! 

We figured that after the major disappointment with the ceviche de pulpo, things would get better with this tomato-based version. That was, indeed, the case, but unfortunately, the improvement was minimal. The absence of octopus and a noticeable presence of jalapeño were improvements. And while the shrimp were cooked nicely, the sauce was the main culprit here for bringing this dish down. The campechano was dominated by an overwhelming sweetness that completely overpowered everything in its wake. Considering all desserts on offer, we didn't need this dish to satisfy our sweet tooth. Long story short: Do yourself a favor and get your ceviche fix somewhere else.

Per Google Maps, the Bacchanal Buffet is around 1,300 miles from Hill Country, but this hunk of disappointment was about a million miles away from real-deal Texas barbecue. With brisket, the expectation is a crunchy bark and tender meat with a harmonious flavor trio of salt, smoke, and beefiness. Alas, this was severely lacking in all of those departments. Beyond the curious lack of flavor, the meat had an almost sponge-like consistency, which we found off-putting. After one awkward bite, we had our fill of brisket. But don't let this misfire deter you from hitting the carving station, and — teaser — if you on scrolling through this list, you'll find out why.

Apparently, there is a good reason why butter and eggs are key components to baking. In all seriousness, we applaud the Bacchanal Buffet for providing vegan dessert options — everyone should be able to indulge their sweet tooth. But this cake was as dry as the Mojave desert, and the filling needed more of a strawberry blast. The other issue is that the relatively sad-looking slice (which looks like a salmon salad sandwich served at a second-rate British afternoon tea service) is competing against plenty of Instagram-worthy sugary fare. And while looks are far from everything, combined with the mediocre taste, the vegan strawberry cake is an easy pass.

Americans have great pride in their fried chicken prowess, and rightfully so. But we're not the only ones who know how to crisp a bird to perfection. Over in South Korea, the technique of choice is to fry the chicken not once but twice, according to ChowHound, which helps it to develop a crunchy coating that shatters like glass. Whatever method was used to cook this so-called Korean chicken ended up producing the opposite effect. The coating was soft and flabby, which is the opposite of what you want from your fried chicken. Beyond the frying method, the culprit was likely the thick gochujang-based sauce that coated each wing. It also didn't help matters in the flavor department — though we usually enjoy anything with the addition of the red chili paste, this was another dish that suffered from being overly sweet.

If you want to catch up on the top food trends of the last few years, the Bacchanal Buffet has you covered. Brunch fans will be all too familiar with the rise of shakshuka, the North African egg dish that is now in regular rotation stateside, including at this spot. While the still-runny, soft-cooked egg holds up surprisingly well during its time under the heat lamp, it's the all-important harissa-spiced tomato sauce that takes this dish down several notches. Yet again, there's a lack of heat (which is quite shocking in Vegas), and the acidity in the tomatoes is also toned way down. The accompanying slice of bread had more flavor. This one was way too boring for our tastes.

Few dishes warm the heart and soul like pozole. The classic Mexican stew is notable for its spicy, savory broth and tasty chunks of pork and hominy, which are corn kernels that, thanks to the process of nixtamalization (which involves being treated with an alkali), morph into delicious, chewy morsels. This version gets all the add-ins right, but it's the broth that's lacking. The muddied taste coupled with a lack of spice (the promise of guajillo chili appears to go unanswered) is a major letdown. If you're desperate for a bowl, make sure to hit the condiments bar and load up on plenty of shredded cabbage, radish, lime, onion, cilantro, Mexican oregano, and lots and lots of chili flakes so you can attempt to light a fire in this stew.

Generally, we are big fish fans. But when it comes to buffets, we usually steer clear of seafood that doesn't call a shell its home, and this is the reason why. Right away, the description had us wary — going with the generic "white fish" label is usually not a good sign. The texture was fine, but the flavor was, well, fishy, though the Greek accoutrements of sweet peppers, Kalamata olives, capers, and lemon oil helped salvage the dish from being a complete tragedy. If you were hoping to be transported to Mykonos with this pan-seared white fish, we're sorry to say that your destination is more along the lines of a mediocre local Greek diner.

This dish immediately caught our attention, particularly since it was hanging out over on the dessert island. Turns out that the sunny side up egg is actually sweetened yogurt with a mango sphere and a sprinkle of vanilla powder. (It also happens to be gluten-free.) While it had the curb appeal of something that would finish off a pricey tasting menu at a Michelin-starred restaurant, deception was afoot yet again, as the taste didn't quite live up to the visual pop. The sweetened yogurt tasted like, well, slightly sweetened yogurt, which is fine for breakfast but a bit lacking for dessert. That mango orb could have saved the day, but it didn't quite deliver the big tropical burst that we were hoping for. Snap a photo and move on.

At this point, you may be wondering, "Exactly how bad was the Bacchanal Buffet?" Just to reiterate: This feast is composed of dozens upon dozens of dishes, so plenty of clunkers are inevitable. And yes, there are some delicious gems too ... but we're not quite there yet. At this stage, we've reached the "decent enough" portion of the list. In other words, if you have a hankering for it, go right ahead, but it's not gonna knock your socks off. 

While these are billed as Grandma's meatballs, we're going to guess that they weren't formed in the loving hands of an actual nonna. Though a tad on the dry side (the sauce and melted mozzarella help the cause), we wouldn't object to a serving of these during Sunday supper. 

We were squealing with delight (in our minds, of course) when we stumbled across this station over in the Filipino section of the Bacchanal sprawl. Lechon is one of our all-time favorite eats, and we particularly enjoy the contrast of the unctuous pig meat with its connected layer of crispy skin. We're not sure if this swine sat out too long under the heat lamp, but the skin that we consumed didn't quite crackle. But not all was lost — the meaty portion held up just fine and saved this dish from disaster. Ultimately, this was more hog purgatory than hog heaven.

Not all crab items are on the absolute skip list at Bacchanal Buffet. While this benedict didn't exactly blow us away, we were impressed that both the egg and the hollandaise didn't suffer that much by the time we brought it back to our table. Even the English muffin remained nice and toasty. Alas, while the crab didn't have a noticeable funk (major thumbs up for that), it was rather tasteless, and if it were omitted from the dish, we may not have even noticed. The spinach was more of a flavor driving force, which is great for Popeye, but not so much for us. We would have probably appreciated this more if they skipped crab altogether and this was just billed a vegetarian benedict.  

Hot dogs aren't an item we normally come across at a buffet, and that had us wondering — since buffets always seem to feature omelet stations, why don't they ever have a flat top situation for cooked-to-order burgers or grilled cheese? (As if we needed more food to choose from.) Anyway, we were fans of this steam table item, though we admittedly don't have the palate to detect whether the wagyu beef trimmings that occupied the hot dog actually came from a special cow. What we do know is that we were completely on board with the addition of creamy Kewpie mayo, sweet katsu sauce, pickled ginger, and kizami nori (seaweed). We just wish there was more of every topping for a bigger, bolder flavor explosion. As dressed, it's basically just a solid hot dog with a slightly different flavor profile than usual.

Another thing you may be noticing as you scroll down this list is that if you're looking to pile up on straightforward comfort food, the Bacchanal Buffet might not be for you. Though dishes that fall under that description are available, it's definitely not the buffet's focus. Take their Margherita pizza, for example. Though it does include cheese, tomato, and bread, it's far from your standard slice. This seemed to fall more into the Roman-style pizza al taglio camp, with the toppings placed upon a square bready base similar to focaccia. Instead of sauce, roasted tomatoes bring that sweet tang (more please!), and we certainly didn't object to the use of fresh buffalo mozzarella. This was an enjoyable bite, but we wish we could have tried it fresh out of the oven.  

We can't get enough of yuzu. Often used in Japanese cuisine (perhaps most notably as a key component to ponzu sauce), the citrus, reminiscent of a lemon and mandarin orange hybrid, is rarely found in domestic foodstuffs. Suffice it to say, we were happy to come across these adorable tint tarts that had yuzu as the featured fruit. In this case, it was present in the curd, albeit faintly, and we absolutely wish there was more of it. Amping up that distinctive tang would have provided the perfect combination with the sweet meringue, which ended up dominating the dessert. Oh, to think what could have been.  

Is there a better brunch item than chicken and waffles? The combination of slightly sweet and savory is ideal for a late morning or early afternoon weekend meal. This two-bite version excelled when it came to the waffle base, which had a crunchy exterior and nice and fluffy interior. The same, unfortunately, cannot be said for the fried chicken topper, which, much like the Korean chicken, suffered from a soggy exterior. At least this time around, the saucy Nashville hot chicken-inspired coating sported a spicy kick. The tiny pickle on top was more than welcome, bringing some sourness and crunch to the Southern package.  

And the hits from the 2010s keep on coming. While the poke market may have reached an oversaturation point a few years ago, we admittedly never got tired of the trend. One thing we appreciated about this small serving is the fact that it wasn't overdressed. Bowls can often be bogged down in an avalanche of toppings that takes away from raw fish. In this case, the ahi had the opportunity to shine, though its time in the spotlight would have been more appreciated if the fish were just a bit fresher. The quality reminded us of something we'd come across in a mediocre sushi restaurant, which, to be perfectly honest, was better than we thought it would be judging by previous buffet sushi experiences. The rice was also a bit gummy, a flaw that dropped this dish down a few spots. 

You can spot this vibrant slice of joy from across the buffet floor and it beckoned to us throughout our entire meal. For a dessert so eye-popping, its components were surprisingly simple: just sponge cake with slivers of apricot jam. While there was so much going on visually with the sponge, it was of uniform flavor, basically your standard-issue vanilla. A bit dry? Perhaps. But the apricot jam offered a pleasant stone fruit tanginess that we quite enjoyed, and it helped to balance out the sweetness of the cake. 

Birria is all the rage right now. Americans can't get enough of that Mexican slow braised beef or goat simmered in a sea of spices. While the meat can be packed into a tortilla with plenty of cheese, then griddled on the flat top (the result is called a quesabirria taco, and it's incredible) the stew also shines on its own in a bowl. This version was prepared with beef shoulder, which was joined in the pot by guajillo, ancho, and chipotle chiles. The beef was pleasantly tender, but despite the promise of all those peppers, we needed more spice. At least this one wasn't as bland as the pozole.  

A connection to the Bacchanal's kind of, sort of Roman roots (lest we forget it's located in Caesars Palace), gelato is an obvious choice for a sweet end to your meal, especially when the Vegas heat pushes triple digits. From the familiar flavors (vanilla, chocolate) to the more unusual (ube), and even some mash-ups (chocolate coffee), there is bound to be a scoop of the Italian frozen dessert for everyone. While some flavors truly shine — that ube left a lasting impression (we need more purple yam in our life) — and the texture is sufficiently dense and creamy, many of the options lack the intensity of flavor we tend to enjoy from gelato. We advise requesting small sample-size servings of a few options before committing to a full scoop. 

Back in the glorious Elvis days of Las Vegas, a simple vanilla pudding probably would have been the creamy dessert of choice for a buffet on The Strip, but nowadays, creme brûlée is becoming a standard sweet selection. Bacchanal's serving of vanilla bean custard with a crispy, crunchy torched sugar topping may not be up to the haughty standard of what you would find at a café in Paris (the city, not the nearby resort), but it's close enough. This one just needs some more shatter when it comes that sugar ceiling and a custard that is less eggy with more vanilla.

This pitaya smoothie is the sort of drink that would be served at a Las Vegas day club, but you can enjoy it here without having to drop forty bucks just to get in the door and another hundo for the luxury of lounging on a crummy pool chair. This dragon fruit, banana, and coconut frozen blend is a refreshing gluten-free and vegan treat. It's a relatively healthy option for those who want to satisfy their sweet tooth but not go completely overboard after a smorgasbord of savory delights. If you want to bring the party to your table, simply pop in those earbuds, blast some Dua Lipa, close your eyes, and take a sip.

Dim sum has become a standard offering at Las Vegas buffets in recent years. Is its inclusion to accommodate an influx of Asian tourists to Sin City? Maybe. But perhaps it's also because more and more American palates are finally becoming acquainted with these incredible Chinese daytime bites. This shu mai wouldn't be out of place at a decent dim parlor, and we definitely mean that as a compliment. The wrapper is just thick enough, and the pork and shrimp filling was juicy and flavorful (though definitely heavier on the swine than the shellfish). If these were being wheeled around to us in carts throughout our meal, we would have kept piling them onto our plate.

We've had the pleasure of partaking in a seafood boil or two down South, and while tackling this dish doesn't quite offer the same experience of sucking on some crawdads during a backyard get-together with friends, it was good, messy fun. While a seafood boil may include all sorts of shellfish, crawfish and crab legs were the only featured crustaceans in this dish. And apparently, the crab legs must have crawled off because we only encountered crawfish in this boil. That was just fine with us, especially considering the disappointing run-ins with crab we experienced with other items. Though a bit tricky to extract, the succulent crawfish tails were the perfect match with a pleasantly spicy Cajun seasoning and garlic butter combo. We also enjoyed the addition of corn and potato, both of which were cooked until tender.

Outside of a high-end restaurant, when an item on a menu boasts of being prepared with truffle, that likely means that it's made with truffle oil, which doesn't actually contain actual truffle at all. And while truffle oil may have been snuck into this one-bite wonder, actual fancy mushroom bits are included as well. On its own, the egg is seasoned well and just firm enough with a slightly crispy exterior. But it's the inclusion of those earthy shrooms that elevates this dish. Keto folks especially, make a beeline to this one and consider grabbing two or three truffle egg bites — they're that good.

Here's another solid rendition of a dim sum standard. The bun is steamed properly, and there is ample sweet and savory pork packed within its fluffy confines. Pork buns are always a must on our dim sum checklist, and these, like the shu mai, wouldn't disappoint us if they were served to us by a dim sum specialist. The Chinese food scene is exploding in Vegas, and while better versions can be found at spots like Din Tai Fung in the Aria or other restaurants around town, we doubt you'll find better pork buns at any other buffet on The Strip.

Mint chocolate admittedly is not everyone's cup of tea. Even if you enjoy those flavors individually, together, the combination can be just too much. But for those people, like us, who don't mind scarfing down York Peppermint Patties or are delighted to find an Andes chocolate mint nestled atop the hotel room pillow, this rich mint chocolate mousse is the height of cool. Topped with chocolate cookie crumbs to add a crunchy texture, a dollop of whipped cream (because who doesn't like whipped cream?), and an adorable tuxedo-clad penguin chocolate disc, this Mint Oreo Chocolate Mousse hits the spot with every bite, and we were happy to keep digging in for more. 

If the pitaya smoothie is ideal for daytime party quenching while listening to an "oontz oontz" soundtrack, than the pineapple tumeric smoothie is the beverage of choice for a luxurious (and overpriced) spa with an Enya soundtrack. Combining pineapple for sweetness and a touch of sourness, Greek yogurt for creaminess and a protein boost (plus a bit more tang), and turmeric for its much-touted health benefits, this is a gluten-free and guilt-free pleasure that will be especially beneficial if you had way too much to imbibe the previous evening/earlier in the morning. Track down some cucumber slices (the Bacchanal Buffet is bound to have them somewhere), plop them on your eyes, and drink the pain away.

Keep in mind that the pineapple tumeric as well as the pitaya smoothies aren't ordered through your server, but rather, the tiny shots of sweet relief are available on the buffet line.

We tried eggs with crabmeat. We tried eggs with truffles. And yet, the best egg dish of them all didn't require any fancy flourishes. The loaded breakfast tots keep things simple: There were tater tots, of course, which were nice and crunchy just like we like them, plus shredded cheddar, a sprinkle of green onion, and chunks of scrambled eggs. Oh, and plenty of bacon bits too! It was a rather basic bowl of familiar comfort food, yet this crunchy, salty, smoky, cheesy goodness belongs on every brunch menu, especially with a side of bottomless Bloody Marys. 

If you're looking at this dish and are worried that "creamy" and salmon won't be a great mix, you've obviously never had bagels and lox before (and you need to remedy that stat). This tasty bite of poke is a true winner with just the right balance of seasonings and toppings, including pickled cucumber, tobiko (fish eggs), and black sesame seeds. It basically came across like a sushi roll that was stripped of its nori. Most importantly, we detected no "fishiness." The Bacchanal Buffet team clearly dedicated time to sourcing good-quality salmon, so we encourage this roll of the dice.

Remember way back up there when we complained that the imposter sunny side up egg dessert lacked some of that mango pop we were looking for? Well, you'll be happy to learn that this tiny treat didn't suffer from that same fate. This dessert had two mango components: a creamy fruited custard and tiny cubes of mango sprinkled on top. The fruit was upfront and present, which made us quite pleased. Oddly, the fresh mango pieces were a bit crunchy, but the texture was actually welcome in this particular case. We also took great pleasure in repeating the word "crémeux" a few too many times, although we were glad there weren't any French speakers nearby because it is almost a certainty that we thoroughly butchered the pronunciation. The floral addition seemed to be a specific marker for how special this dessert is.

Here's another excellent option for those who want to take a healthier (and gluten-free and/or vegan) approach to buffet dining. Even if you're not searching for "diet" fare, after three trips to the carving station, it would be advisable to get a little bit of fiber, like this crunchy cauliflower salad provides. (You'll thank yourself later.) Red onion and espelette (a type of pepper) offer tang and spice while the tahini dressing adds a creamy balance, and crispy chickpeas show up for a texture boost. Who needs a build-your-own salad bar when you have culinary pros creating a composed dish that would be way better than something assembled on the fly?

A Las Vegas buffet without shrimp cocktail is like a casino without slot machines or Terry Fator without puppets. The shrimp are plump and perfectly cooked, plus they were available in abundance at all times during our visit. In a possible nod to the region's mid-century history of rather explosive scientific research and testing, this sweet shrimp cocktail comes with an optional side of atomic horseradish, and yes, it provides quite the flavor boom. If you want to bypass the heat, fresh California lemons and your standard cocktail sauce are on hand, too. It is quite a relief that the Bacchanal folks take this iconic buffet item seriously.  

Bacon is the ultimate litmus test for a breakfast and brunch buffet. Yes, it is actually possible to screw up these strips of fatty pork awesomeness, as they are prone to become victims of the dreaded heat lamp. The wretched crime of leaving them out too long yields a flaccid, overly greasy disaster. Then there are those situations where this result is anticipated, and to remedy it, the bacon is cooked to burnt oblivion. Luckily, the bacon at the Bacchanal Buffet doesn't go down either of those routes. It is hickory-smoked, full-flavored, and hits that successful balance of crunchy and chewy that we tend to look for in the greatest morning meat of all time. If these strips were brought directly to our table, we'd swear they were cooked to order.

Apparently, galbi short ribs like to make the rounds at all-you-can-eat venues. The Korean barbecue standard was a welcome sight at the Bacchanal Buffet, and while nothing beats tearing into the marinated flanken-cut short ribs fresh from the grill (ideally charcoal), these came pretty close. The beef was nice and tender, and the marinade had a nice balance of sweet and savory. Notably, the char was noticeable without overwhelming the meat. The only thing that was missing was a large spread of banchan. If we weren't so full from the dozens of other dishes that were consumed before and after, we would have headed straight to the nearest Korean barbecue restaurant after our meal and continued to get our grill on.   

This dish could have been mangled in oh so many ways: overcooked patty, under-seasoned gravy, mushy rice. But the Bacchanal Buffet version of this Hawaiian comfort food classic managed to bypass all of those issues and was an absolutely unexpected delight. The burger was juicy, the gravy was bursting with savory flavor, and the rice was expertly cooked. It was even topped with a quail egg! Sure, the yolk ended up turning gelatinous, but we had to look overlook that baby faux pas because, well, it was a quail egg ... on top of loco moco ... at a Las Vegas buffet! Oh, what a time to be alive.

It would be wrong to judge the Bacchanal Buffet's Mediterranean offerings by a serving of white fish. This deconstructed chicken pita is a far more successful Aegean effort. A saffron marinade is a luxurious touch and gives the chicken an exquisite aroma and tremendous flavor. Beyond the warm wedge of pita and sprinkle of feta, a fresh fattoush salad and spiced pistachio dukkah round out the plate very nicely. We'd be happy to indulge in a full-sized pita sandwich with these fillings any day of the week. This may be Roman territory, but the Greeks earn a major victory with this exceptional dish.  

Everyone knows that the best part of a wedding is the passed apps (beyond all the lovey dovey stuff). We would thrilled if the next nuptials we attend features this upscale bite. Carnitas is usually reserved for pork, but since duck confit is a classic preparation that requires cooking the meat in its own fat, it only makes sense that it receives the Mexican translation. The jack cheese, avocado, and mashed black beans provide a nice counterbalance to the perfectly cooked duck without overwhelming the bird. Don't be scared off by the addition of habanero salsa — it offers a gentle kick of heat but is not overwhelming. We notics this item would disappear quickly and needed constant replenishing from the kitchen staff. So, if you see it, act fast.

On paper, this would be a real dark horse candidate for one of the best bites of food amidst all the gluttonous options available. But this corn chowder really was that good. The sweetness of the corn mixed with the saltiness of the cheddar and bacon bits was a winning and well-balanced combination. Chives added subtle onion-y notes, and the croutons remained surprisingly crunchy despite the high potential for them to become spongy on the buffet line. We also really appreciated that each serving was also already in a bowl, and we didn't have to deal with the awkward exercise of maneuvering a ladle underneath the sneeze guard, a move only a Cirque du Soleil performer can pull off without any awkwardness. Just because it's a soup doesn't mean you should skip it.

Since there were so many unorthodox offerings served up at the Bacchanal Buffet, we wanted to wrap up this ranking with a dish that was bold and exciting. But in the end, it was impossible to overlook that this was one of the best slabs of prime rib we've ever had the pleasure of gorging on. And we're not just talking about the buffet renditions of this pricey cut, which tend to taste as if the hunk of meat resulted from the spawn of an unholy relationship between a cow and a cardboard box.

Nope, this prime rib can compete with what's on offer at plenty of steakhouses across Las Vegas. We requested a serving of medium-rare beef, and our thick slice had a stunning pink center. Looks were not deceiving, as the meat was supremely tender and juicy with a big, beefy flavor. The best bites, as with any prime rib, included the gorgeous crust, which, in this case, was simply spiced with garlic and herbs. If you're willing to forgo ambiance and have a hunger for beef, skip the steakhouse and head here. Just think of it as a prime rib dinner that comes complete with hundreds of sides.