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August 1, 2014

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Bacchanal Buffet toasts first anniversary with Three Square benefit to kick off Restaurant Week

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Tony Pettingill mans the carving station at Bacchanal Buffet in Caesars Palace on Tuesday, Sept. 11, 2012.

Bacchanal Buffet at Caesars Palace

Tony Pettingill mans the carving station at Bacchanal Buffet in Caesars Palace on Tuesday, Sept. 11, 2012. Launch slideshow »

Preview of Bacchanal Buffet at Caesars Palace

Baskets of fried chicken and waffles with syrup dispensers are displayed during a media preview of Bacchanal Buffet under construction at Caesars Palace on Tuesday, Aug. 28, 2012. Caesars hopes the $17 million, 25,000-square-foot buffet will set the new standard for Las Vegas buffets with more than 500 food items and seating for 600 guests. Launch slideshow »

Bacchanal Buffet at Caesars Palace is celebrating its first birthday by giving to others this Thursday evening.

Bacchanal, the site of a food challenge last October by five Las Vegas Sun/Greenspun Media Group journalists shortly after it opened, is hosting a five-course dinner with wine pairings in the private dining room to benefit the food bank Three Square.

A casual tasting last week in the kitchen, minus the vino, featured what is planned to be at Thursday’s event, which will showcase current and upcoming dishes at Bacchanal, hands down one of my favorite buffets in Las Vegas.

Highlights included a delicious, silky sweet corn soup with Maine lobster croquette and hazelnut oil; a pan-roasted diver scallop atop a saffron potato mousseline with heirloom tomato; and an intermezzo of honeydew, cantaloupe and watermelon sorbets (all were amazing — I love anything watermelon right now — but I would give up a week of Pinkberry and Rita’s Water Ice for a quart of the honeydew).

There was also a pan-seared petite Black Angus filet mignon with chanterelle mushrooms and celery root puree, root vegetable confit and natural demi glaze; and, to finish it all off, a board of decadent cheeses and fruit (and honeycomb!) — the best I’ve ever had, and which is served at Bacchanal.

Meals with cheese offered at the conclusion are awesome. Interestingly, the gourmet cheeses are some of the most popular items, alongside the meats at the carving station, at the 1-year-old buffet.

If I weren’t departing for vacation Thursday morning, I would be at this Three Square benefit dinner, which is seated, full service and $125 per person, plus tax and gratuity. Bacchanal’s participation in Restaurant Week is a first for a buffet.

Space is limited. For reservations, call Bacchanal General Manager Gabrielle Perez at 785-6359. Cocktails are at 6 p.m., with dinner at 7. Go to Three Square’s website for Restaurant Week offerings Friday through Aug. 30.

Don Chareunsy is senior editor for arts and entertainment of the Las Vegas Sun.

Robin Leach has been a journalist for more than 50 years and has spent the past decade giving readers the inside scoop on Las Vegas, the world’s premier platinum playground.

Follow Sun A&E Senior Editor Don Chareunsy on Twitter at Twitter.com/VDLXEditorDon.

Follow Robin Leach on Twitter at Twitter.com/Robin_Leach.

Follow Vegas DeLuxe on Twitter at Twitter.com/vegasdeluxe.

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