| Feature
by
Adam Fine
The
50 Best Casino Restaurants in Las Vegas (continued)
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| Le
Village Buffet, Paris |
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Le
Village Buffet, Paris
In
the city's most unique twist to the buffet concept,
Le Village Buffet is comprised of seven stations,
five of which represent the culinary regions of France.
At Provence, for example, guests may select roast
duckling or seafood bouillabaisse. At Alsace, veal
breakfast sausage and venison stew is served. Beef
Bourguignon can be found at Burgundy, while Normandy
offers black mussel salad and steamed mussels poulette.
Brittany features Camembert cheese mashed potatoes,
along with made-to-order dessert crepes, served with
fresh berries and whipped cream. At the salad bar,
you'll find Alaskan king crab legs, along with an
assortment of cheese, fruit and wild mushroom bisque.
And at the dessert station awaits French pastries
and bananas Foster. Even the seating is innovative.
The central area offers a garden theme, while individual
salles, themed after the five regions, split the tables
into private dining chambers, complete with fireplaces
and dedicated servers. The result is a gourmet menu,
served in an intimate atmosphere at prices that are
just slightly higher than the average Strip buffet.
Lutèce,
Venetian
Chef
Eberhard Müller's greatest claim to fame was
replacing the legendary Andre Soltner at New York's
Lutèce after almost 40 years. Lutèce
was one of those places with a sense of awe about
it, a historic grandeur, like a wartime landmark or
jewels in a crown. What makes Müller so remarkable
is that he actually improved on it, bringing the menu
up to date and refining the look. New Yorkers still
can't get over the change.
The
Lutèce that opened at the Venetian last year
follows in the footsteps of Aureole. The food makes
the transition intact, but the design flies in the
face of the original. The original Lutèce is,
like Aureole, in a flower-filled brownstone on the
Upper East Side. The Vegas version is, like Aureole,
in a totally modern, ultra-trendy, Adam Tihany-designed
room. And, like Aureole, the new version has outdoor
seating by the water-but at Lutèce, you're
overlooking the Grand Canal, Venetian style, with
that infamous volcano across the street exploding
every 20 minutes.
Look
for classic dishes like poached oysters with caviar
and champagne sauce, lobster medallions, smoked duck
breast... all the usual suspects. Dinner might involve
sautéed sea scallops on a black truffle and
celery remoulade with mashed potatoes, crispy black
bass with lobster sauce and herbed pasta, or a classic
chateubriand for two. Heady food for serious gourmands,
who don't mind the frivolity of the design. Sit outside
in the cooler months.
Luxor
Steakhouse, Luxor
This
great steakhouse opened recently, and with so little
fanfare that you might stumble onto it and wonder
where it came from. There are no surprises on the
menu, but the interior is a dream. The walls are all
cherry with glowing paintings of Egyptian sunsets,
and the faux leopard-upholstered chairs and lighting
fixtures look like they came right out of a Colonial
British manor. The bar might have been plucked from
a luxury 19th Century train car. Naturally, the steaks
are all USDA prime, and a few accompaniments-the cream
of watercress soup and the stuffed portabello mushroom-are
standouts. A beautiful steakhouse.
Michael's,
Barbary Coast
Even
as the Strip around the tiny Barbary Coast has morphed
into a fantasyland of volcanoes, gondolas and pyramids,
little has changed at Michael's, one of the last of
the classic Vegas restaurants. And don't expect it
to vanish any time soon-there may be no other restaurant
in Las Vegas whose devotees are so loyal, almost to
the point of fanaticism, who would sooner stop coming
to Vegas at all than see their favorite restaurant
fall to the axe of star chefs and themed chains.
And
that's what sums Michael's up. It hasn't bowed to
trends or changed its menu (much) in the 20 years
it's been around. The stained glass dome still casts
a golden glow over the small room, and the plush red
velvet banquettes and wood-paneled walls still reflect
candlelight from the linen-covered tables. Guests
are treated like royalty by tuxedoed hosts, tended
to and pampered in a classic style that has mostly
been toned down or eliminated in modern restaurants.
It's all a bit sycophantic, but that's an integral
part of the restaurant's decades-long appeal.
The menu is rooted in classic culinary tradition,
with Coquille St. Jacques and baked escargot in pastry
as starters, along with several salads, including
hearts of palm and Caesar. Entrees range from filet
mignon and lamb chops to broiled Maine lobster and
Dover sole, prepared tableside, of course. Desserts
are of the flaming variety-think cherries jubilee
and bananas Foster, served with chocolate-dipped fruit.
Forget the star chefs, folks. This is Old Vegas as
it's best remembered.
Mon
Ami Gabi, Paris
All-day dining and the only Strip-side outdoor seating
immediately qualify Mon Ami Gabi at Paris (where else?)
as a standout. Inside, a dark bar lined from floor
to ceiling with bottles of wine opens into a casually
elegant, oh-so-Parisian dining room. Under the direction
of award-winning chef Gabino Sotelino, the menu supplements
traditional steakhouse fare with such varied items
as omelets prepared with French-cured bacon, crepes
and quiche. Naturally, there are steaks as well, with
the signature dishes served Bordelaise or au poivre
in a brandy peppercorn sauce. Open a bottle of wine,
order one of the deliciously sauced Steak Frites and
linger long enough to catch Bellagio's fountain show
several times over.
Napa,
The Rio
Jean-Louis
Palladin's top-notch gourmet at the Rio is another
restaurant that could easily vie for the "Best Restaurant
in Las Vegas" crown, with its tranquil, creamy decor,
lovely floral murals and gorgeous lighting. An extensive
list of wines by the glass is a result of Napa's association
with the wine cellar and tasting room two floors below,
but those who prefer to order off the menu will find
some 600 selections.
Napa
is ostensibly a California-France hybrid, but Palladin's
French roots are clear in his presentation and choice
of ingredients. A celery root risotto with lobster
broth is topped by medallions of grilled monkfish.
Corned duck breast is served with a ragout of green
lentils, and a roast suckling pig tenderloin is surrounded
by young leeks and truffles. And if you've ever ventured
to wonder what a venison osso bucco would taste like,
now's your chance, although be forewarned, the menu
changes frequently. Truly one of the best in town.
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Nobu,
Hard Rock Hotel
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Nobu,
Hard Rock Hotel
Chef
Nobu Matsuhisa's groundbreaking temples of Japanese
cuisine with "Peruvian influences" have already set
unmatched standards of excellence in Los Angeles,
New York and London. The 1999 opening of Nobu Las
Vegas has been widely hailed as a major coup for the
Hard Rock Hotel. From squid pasta to miso-infused
black cod to creamy, spicy cracked crab and all the
usual (and unusual) sushi, Matsuhisa has fashioned
a completely original dining establishment. This is
fascinating food, but beware-there's a relatively
difficult menu to decipher, and the LA/Hollywood/Hard
Rock attitude can really get under your nerves. That
said, Nobu's dishes are astonishing. The road to paradise
may be a bit shaky, but once you get there, you won't
look back-you'll only look at the menu to see which
direction to head next. Hint: Let your server be your
guide.
Olives,
Bellagio
Boston
import Todd English has brought his critically acclaimed
Olives restaurant to Las Vegas, and placed it in a
cunning little spot between Armani and Hermès,
in the heart of Bellagio's shopping district. Widely
regarded as the most irresistible restaurant in Beantown,
Olives specializes in what English calls "Interpretive
Mediterranean," which means it isn't authentic, but
will probably feature any combination of seafood,
garlic, tomatoes, olive oil, prosciutto and lemon,
most likely on a bed of sautéed greens or next
to a twirl of pasta.
Still,
his Boston roots come shining through in his luscious
white clam pizza and his fondness for Yankee vegetables
like butternut squash. Try the cod cake with lobster
remoulade and baked beans, or the incredible grilled
sirloin with shiitake mushroom glaze, served over
bruschetta with country ham, Vidalia onions, fresh
peas, Roquefort cream and more of that delicious sautéed
spinach.
Whether
you choose Provence or Provincetown, you'll be fully
energized to return to the rough outside world of
Prada, Gucci and Chanel. Great for lunch.
Onda,
The Mirage
Chef
Todd English has been a hit at Bellagio with his Mediterranean-inspired
Olives (see above), and here at Onda, where he consulted
in the development of both the restaurant and the
menu, he goes straight to the rustic heart of Italy,
with great Tuscan concepts. Simple and straightforward,
Onda is at its best when the powerful simplicity of
perfectly grilled meats and garlic-infused pastas
shine through. There's definitely an American twist
to some of the dishes, but it all works well in this
comfortable, casual restaurant. Make sure you get
some of those foil-wrapped vegetables (the French
call it en papillote), slit open at the table and
cooked in nothing but their own juices.
Osteria
del Circo, Bellagio
This
is the Maccioni family's loving interpretation of
Tuscan Italian food (along with some of Mama Egidiana
Maccioni's recipes thrown in for good measure), a
direct import from Manhattan's busy midtown location,
with a varied menu featuring grilled antipasti, pizzas,
pastas (try the papardelle with braised duck and porcini
mushrooms, or potato gnocchi with wild mushroom ragout),
grilled entrees, tiramisu for dessert, and a daily
prix fixe lunch special. Adam Tihany's garish design
is loved by some and despised by others, but the food
is universally enjoyed. Besides, the view of Bellagio's
lake is stunning. Ideal for lunch, since after trying
Circo, you'll want to have dinner at Le Cirque.
Oxo,
The Regent
The
upscale, spa-themed Regent (formerly the Resort at
Summerlin) continues to struggle valiantly along,
adding new machines, opening high-end gaming areas
and trying desperately to make a success of its casino.
Yet even with several restaurants having shuttered,
a couple of others have achieved tremendous acclaim-particularly
Spiedini, a funky, high-end Italian by renowned chef
Gustav Mauler. Now, Mauler has moved across the hall
and taken over the closed Nevada Nick's Steakhouse,
redesigning it, brightening it up, opening up the
stunning bar area and developing an entirely new menu.
The result is Oxo, a steakhouse and lounge trendy
enough to enter the new millennium with ease, but
decadent enough to suggest the "old days" of cocktail
culture.
Oxo's
menu features a combination of superb steak and fresh
seafood, all prepared with Mauler's signature creativity.
Menu highlights include wood oven-baked jumbo shrimp
with a Creole beurre blanc, peppered seared ahi tuna
served with a smoked tomato vinaigrette, a wonderful
smoked salmon pizza, and a marvelous wine list. Detractors
have cited Oxo's limited presentation, but frills
are kept to a minimum-it's all about the food at Oxo,
which is nothing short of stunning. And, like Spiedini,
the service here is flawless.
Picasso,
Bellagio
It
must be hard on Julian Serrano to play second fiddle
to all those Picassos on the wall, especially when
for over a decade, his beloved Masa's was widely regarded
as the top restaurant in San Francisco. And it's not
just the paintings he has to contend with. The restaurant
has a stunning lakeside patio that guests rush out
to every half-hour or so, to witness Bellagio's spectacular
fountain show.
Yet
even through all these distractions, Serrano manages
to shine. There's only one way to eat here, and that's
to experience the tasting menu, with its paired wines.
Start with the warm lobster salad, served with potatoes
and crispy leeks, a signature dish from Masa's, or
the roasted scallops in a saffron beurre blanc. There's
a buttery rich foie gras in Madeira sauce with roasted
autumn vegetables, a magnificent veal mignon with
fresh morels and asparagus, and a truffle encrusted
loin of lamb. This is arguably the finest restaurant
in town.
Note:
Have after-dinner drinks on that exclusive little
patio. Even when the fountains aren't going off, you'll
have a stunning view of the Eiffel Tower reflected
in the water. One of Vegas' most romantic spots.
Pinot
Brasserie, Venetian
Joachim
Splichal is one of the most celebrated chefs of the
Los Angeles area, with his famed Patina consistently
ranking at the top of the Southern California restaurant
scene. Pinot Brasserie at the Venetian is his immaculately
designed version of an authentic Paris bistro, with
nearly all of the decoration imported directly from
France-including the wooden French door façade
from a hotel in Lyon, the copper pots, mirrors, kitchen
utensils and Coq d'Or, the large, weathered cast-iron
rooster that stands guard at the entry. The food is
classic bistro fare, from the French onion soup to
the shellfish platters and homey cuts of beef, poultry
and game, all prepared with Splichal's impeccable
finesse. Pinot Brasserie also features an oyster bar,
"al fresco" cafe dining, and a beautifully designed,
seductively urbane bar.
Postrio,
Venetian
Wolfgang
Puck does it again, this time in a more sophisticated
environment named after his San Francisco restaurant.
However, the similarities stop there. Postrio is located
in the Piazza San Marco area of the Venetian's Grand
Canal Shoppes, with an outdoor patio that's even better
than Spago for watching crowds-with the added benefit
of entertainment from strolling Venetian musicians,
who wisely keep their distance from the restaurant.
With all this Venice stuff going on, you'll be totally
unprepared for the luxurious interior, with its plush
seating, deep jewel tones and smoky beveled mirrors,
all of which still manages to maintain a sense of
unlimited energy. How do Puck and his wife, Barbara
Lazaroff, keep coming up with these wonders?
Oh,
yes, there's also the food, which is classic Puck,
albeit a bit on the conservative side (for him). When
you're tired of all that multi-culti, Italian-Asian
stuff, come over to Postrio for garlic infused steaks,
potato pancakes draped with an obscene quantity of
smoked salmon, foie gras three ways, and fantastic
Austrian Weiner schnitzel. If you're in Vegas for
a convention, this is the place to go after a long
day at the trade show. There's nowhere better to impress
clients.
Prime,
Bellagio
Prime
is an absolutely stunning restaurant, one floor below
Bellagio's grand parade of shops, sharing the lakeside
view with Picasso. The seductive room is swathed in
cornflower-blue velvet curtains, rare azure marble,
and rugs that look like Aubusson tapestries stolen
from Buckingham Palace. This is Jean-Georges Vongerichten's
first steakhouse, an idea relatively untested by the
otherwise diverse chef, whose restaurants range from
classic French bistro to Thai fusion. The menu looks
a little limited at first glance, but the idea here
is to build your own meal. Following a chilled shellfish
platter or a dish of carpaccio, guests choose a cut
of meat or fish with any of ten different sauces and
potatoes. The bar is a Deco delight, one of the best
places in town for a martini (or, in honor of Vongerichten's
restaurant empire, a Manhattan).
Primo,
Suncoast
Located
a flight above Vegas' newest casino with an absolutely
incredible view of the Strip and Vegas valley is the
hot new Primo Steakhouse. If you can tear yourself
away from the view, you'll find a clubby, English
decor, with plenty of wood trim and soft lighting.
There's also a nice bar near the entrance, raised
up a bit to appreciate the view. The menu is straightforward
steakhouse. Rib eyes, sirloins, chops and filets,
all heavy seasoned and beautifully charbroiled. Sides
such as sautéed mushrooms, baked potatoes and
steamed asparagus are ordered a la carte, and seafood
lovers are limited to salmon or a pair of lobster
tails. But the real gems here are the view and the
new casino's plans to turn this steakhouse into one
of the finest in the city (no one's complaining, they're
already nearly there).
The
Range, Harrah's
Steakhouse
fare is treated with Southwestern flare at The Range,
Harrah's signature ode to all things beef. Bagel chips
(!) and salsa are brought to the table when guests
are seated, and oversized steaks are served with an
intriguing mix of sauces and chiles. In addition to
the excellent surf and turf, The Range offers one
of the best dining atmospheres in Vegas. Though the
use of rich, heavy wood is a staple of steakhouse
decor, the Range details it with ranch-style brands.
And you can't beat the view: Every night, as the sun
goes down, the blinds on enormous picture windows
are lifted, revealing the glittering Strip in all
its glory. Adjacent to the restaurant is the Range
piano bar, a chic place to enjoy a pre-dinner cocktail.
If you're a fan of martinis, be sure to ask for the
vanilla one, a signature mix at the bar. Classic Harrah's
service levels, too.
Renoir,
The Mirage
Chef
Alessandro Stratta, formerly of the ultra-posh Phoenician
Resort in Scottsdale, AZ, has set up shop at The Mirage
at Renoir, a superb gourmet room that attempts to
duplicate the success of Picasso at Bellagio with
a room dedicated to the Impressionist master Pierre-Auguste
Renoir. Stratta's cooking is contemporary French,
with an emphasis on seasonal ingredients. Starters
may include foie gras ravioli with red wine braised
ducks and caramelized leeks, or a spicy seared ahi
tuna with salad Nicoise and black olive vinaigrette.
Braised shortribs are served with horseradish potatoes,
shallots and red wine, and roasted baby lamb is accompanied
by a vegetable fricasee, almonds and spiced apricots.
Reserve enough time for the multicourse degustation
menu, served with accompanying wines.
Second
Street Grill, Fremont
Pressed
to identify the biggest sleeper hit of the Vegas food
scene, it would have to be the Second Street Grill
at the recently remodeled Fremont. While not exclusively
a seafood restaurant, Second Street Grill definitely
focuses on finned fare, in delightful Pacific Rim
flavors. The restaurant is comfortable and airy, with
an attractive blend of woody earth tones and funky
lighting. Start the meal with seared scallops or Peking
duck and shrimp tacos, and move on to the spicy whole
Thai snapper, seared mahi mahi in sesame seeds, or
pan-seared Chilean sea bass with spicy peanut crust
and soba noodle salad. And then run outside to catch
one of the dramatic light shows on the multimillion
dollar canopy above the Fremont Street mall.
Shintaro,
Bellagio
Another
astonishing restaurant from Bellagio; this time it's
Japanese food, with Chef Naoki Sakamoto commanding
a sushi bar that seems to float on blocks of ice.
Behind the bar is a surreal trio of ceiling-high tanks
holding nothing but large, gossamer jellyfish, floating
and undulating against an inky black background.
When
it comes to Japanese food, there isn't much leeway
for creativity, so perfectly merged are the flavors
of Japanese cooking. Where else but Shintaro can you
get lotus root in vinegar miso sauce, or grilled fish
with shiitake mushrooms in a clear soup of dashi broth
with sake and guzu peel? Sakamoto doesn't disappoint
on the traditional Kaiseki menu either, which features
several courses of clear soup, sashimi, tempura, grilled
meats, Japanese pickles and dessert. A wonderful experience.
Spago,
The Forum Shops at Caesars
It's
hard to imagine Las Vegas without Spago, but prior
to May, 1992, that was exactly the case. When the
Forum Shops opened at Caesars, Wolfgang Puck's Spago
opened along with it. But even the famous Puck himself
had no idea that Spago would be so successful, such
a hit with tourists and locals alike, that it would
spark a dining revolution that would change the culinary
face of Las Vegas. Since Spago opened, some two dozen
of America's top chefs have opened restaurants in
and around the Strip. Puck has also expanded his desert
dining empire, with additional restaurants at the
Forum Shops (Chinois), MGM Grand (Wolfgang Puck Cafe),
Mandalay Bay (Trattoria del Lupo) and the Venetian
(Postrio). But it all started right here, at Spago.
The
restaurant hasn't aged a bit, either. It's still as
popular as the day it opened, and the food is just
as deliciously creative as ever. Accordingly, it's
still one of the toughest spots to get a reservation,
so book well in advance. The artsy Spago has a cavernous
main dining room, a small balcony and a somewhat more
laid back "outdoor patio," with a menu more or less
limited to Puck's famous pizzas and pasta (the patio
is also a great spot to watch the Forum crowds).
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| Spiedini,
The Regent |
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Spiedini,
The Regent
This
excellent restaurant is Chef Gustav Mauler's signature
dining room at the Regent. One of the top Italian
chefs in America and long-time Mirage Resorts exec,
Mauler draws on Milanese cuisine for inspiration.
Entrees range from Costoletta alla Milanese to classic
osso bucco. This appreciation for the sophisticated
side of Italy is carried over in the restaurant's
decor. You won't find checkered tablecloths or candles
stuck in empty bottles of Chianti here. Instead, the
room is appointed with artistically displayed examples
of colorful Murano glass. Even the chandeliers are
hand-blown works of art. The risotto starters are
a must, and the wine list, like the service, is fantastic.
A bit of a drive from the Strip, but worth the extra
miles to see how the well-heeled locals eat.
Star
Canyon, Venetian
Dallas
star chef Stephan Pyles is widely credited with creating
what is now referred to as "New Texas" cuisine, which
ostensibly raised lowly "Tex-Mex" cooking to new gourmet
heights, while remaining true to its regional roots.
Like his culinary compatriot Mark Miller's reexamination
of "Southwestern food," Pyles has studied the historical
impacts of Mexico, South America, Native America and
Louisiana Cajun/Creole on what evolved into "cowboy
cuisine." By separating these varied elements and
then focusing on them individually, Pyles has introduced
inspired food possibilities that had been either overlooked
or simply not respected before.
Pyles'
Star Canyon at the Venetian re-creates much of his
Dallas menu. He offers spit-roasted chicken with Tehuantepecan
mashed potatoes, red chile posole broth and creamed
rajas, as well as a sublime tamale tart with roasted
garlic custard and Gulf Coast crab meat. Paying homage
to Texas-sized cuts of beef, one of his signature
recipes is a bone-in rib eye with pinto bean and wild
mushroom ragout, served with a pile of red chile onion
rings. This is among the most exciting, innovative
food in the country right now, and the Venetian is
fortunate to have him.
Star
Canyon is a large restaurant, seating 300 in a festive
but upscale "cowboy setting," right down to themed
cowboy china, cacti and yellow Texas roses. The ranch
style combines contemporary Western decor with a bit
of cowboy whimsy to create one of the most unusually
designed restaurants in Las Vegas. Combine that with
the food, and you're set for a heck of an experience.
Terrazza,
Caesars Palace
As
Caesars quietly continues its years-long overhaul,
two of the more historic names in the Vegas restaurant
world have fallen to the axe of renovation: the venerable
Palace Court and the theatrical Bacchanal. Most likely,
the popular Bacchanal will be back in some form, but
that shouldn't stop you from enjoying Terrazza, which
replaced Primavera at the same location a few years
ago.
All
Tuscan tile and wood-burning ovens, Terrazza specializes
in rustic Italian bistro fare, from pastas and pizzas
to grilled meats and seafood. Best of all is the stunning
view overlooking the Garden of the Gods, with a lovely
glass-enclosed pavilion that allows for al fresco
dining when the weather permits. A plush lounge spotlights
jazz bands Wednesday through Sunday evenings.
Top
Of The World, Stratosphere
The
Top Of The World, a 360-seat revolving restaurant
located more than 800 feet above the Strip, offers
an unforgettable dining experience. The menu is a
collection of salads, steaks and seafood, but you
don't really come here for the menu (although the
food is quite good). Simply stated, the view is awesome.
From up here, the Strip is seen in proportion to the
rest of the Vegas valley, which has, over the last
decade, become home to over a million people. It is
only from this vantage point, looking out toward the
Flamingo Hilton, that you can understand why Bugsy
Seigel was considered a lunatic to think he could
operate a casino in this vast desert wilderness-a
wilderness now occupied by tens of thousands of homes,
strip malls, movie theaters, a major state university,
the largest hotels on earth, and at least a dozen
Starbucks.
Note:
A reservation will get you right to the top of the
Tower, without having to deal with lines. And there's
an equally lovely cocktail lounge located on the level
above the restaurant. Talk about high spirits!
Valentino,
Venetian
Veteran
restaurateur Piero Selvaggio, known for cultivating
one of the finest wine cellars in the world, has brought
his famed Los Angeles restaurant Valentino to the
Venetian, featuring an innovative menu that nonetheless
remains faithful to the Italian culinary tradition.
Valentino focuses on fresh ingredients and revisits
traditional recipes. Many of the ingredients are imported
from Italy, including white truffles, fresh porcini
mushrooms, burrata cheese from Puglia, and fish from
the Mediterranean and Adriatic. The degustation menus
are intriguing-the "extravaganza" offers fried squash
blossoms stuffed with gorgonzola, pickled beef tongue
with beets and black truffles, roasted quail and foie
gras with polenta flan and Marsala sauce, lasagna
with wild mushrooms, and roasted Muscovy duck breast
with butter, garlic and honey-pollen extract. Wow!
Plenty of fish, as entrees and also as a separate
degustation menu. Nestled at the front of the restaurant
is Piero's Wine Bar & Grill, which serves simple,
quick and lighter-styled foods, particularly grilled
pizza and pastas.
Village
Seafood Buffet, Rio
The
Rio broke culinary tradition with not one but two
excellent buffets, the Carnival World and the Village
Seafood. And unless you have a line pass or a comp,
be prepared to wait a while to get into either of
these popular buffets.
The
Carnival World was the first Vegas buffet to establish
the "action station," a simple concept that involved
preparing small amounts of food at a time, with a
chef always present to cook more-or even cook to order.
Not only did this eliminate the traditional "steam
table," it assured that all food was freshly cooked.
This "action" buffet idea has been copied at many
places, but the Rio's Carnival World is the original.
With
the opening of Rio's Masquerade Village came another
revolutionary buffet, one that hasn't been copied
by anyone (yet). The Village Seafood Buffet has just
what you'd expect-plenty of seafood, in all shapes,
sizes, temperatures and preparations, every day of
the week. Fresh lobsters, oysters, clams on the half
shell, king crab legs and jumbo shrimp are all mounded
on beds of ice, with a multitude of chefs sautéing,
boiling, roasting and frying at "action" stations
all around. The lines for this one can be up to three
times longer than the Carnival World's lines, but
no one seems to mind the wait.
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