Even if you aren't a 'buffet person,' a visit to one of these smorrebrods may change your thinking. There are, however, a few which lend so much grace to gorging that respect must be paid. They've also become so fiercely competitive that trying to pick a number one is a fool's errand: the minute you love onefor their housemade Andouille sausage and English bangers, another is offering Neapolitan-style wood-oven pizzas with San Marzano tomatoes and imported mozzarella di bufala.
Well known as a mainstay of affordable excess in Sin City, the casino buffets in recent years have improved their quality and diversity to a level that would make most chefs' heads spin: 2,800 oysters shucked and 500 pounds of beef carved on a good day at the Caesars Palace line, just to take one example. Washington, D.C.?īut there's one form of dining that Las Vegas will always dominate: The Buffet. Anytime we visit one of Las Vegas's fine-dining destinations, we always compare it to the version 'back home:' Is Le Cirque in Bellagio as good as it is in New York? Or Jaleo in the Cosmopolitan vs.
