LAS VEGAS (Nov. 30, 2015) – The Buffet at Wynn Las Vegas has unveiled the restaurant’s new concept, which elevates the traditional buffet to that of a more sophisticated dining experience. The Buffet has accomplished this through the addition of unique dishes, a more intimate atmosphere, and state-of-the-art audio technology in both the kitchen and dining room.
Executive Chef Russell Parker has introduced 120 new dishes to The Buffet, artfully prepared in smaller portions using top-of-the-line equipment. Among the new dishes featured are Frank Sinatra’s family recipe of spaghetti and meatballs, Jonah crab claws, Guinness-braised short ribs, and made-to-order items such as Peking duck buns and fresh sushi. Live action stations create a visual experience for guests to watch food prepared from start to finish and include the open-flame Woodstone parilla grill, the first of its kind in North America, serving proteins including rodizio style South American BBQ; a rotisserie wall providing slow roasted meats such as prime rib and whole roast lamb stuffed with rosemary and garlic; and a giant rotating griddle for chefs to prepare fresh pancakes at breakfast and street tacos for lunch and dinner. To compliment the meal, guests can choose from The Buffet’s bottomless beverages program that includes choice of mimosa; Bloody Mary; wine; or unexpected options including four domestic, international and craft beers; red or white sangria; or the seasonal “Endless Pours” cocktail.
“I hope that guests have a hard time choosing because it all looks good, regardless of what you thought you were going to select,” explains Wynn Buffet Executive Chef Russell Parker. “There is truly something for everyone.”
The pâtisserie has been reimagined to delight the senses with 39 dessert options. Guests may choose from an assortment of sweets to be hand-dipped in dark, white or milk chocolate including marshmallows, rice cereal treats and a variety of fruit. A unique rotating gelato display offers an array of flavors to choose including vegan options, while the dessert oven provides individual warm molten chocolate cakes, cookies and sticky toffee puddings.
Redesigned to create a softer and more inviting atmosphere, The Buffet is brought to life with a lighter color scheme made up of Swiss coffee and delicate vine. The room is accented with spider marble floors in wasabi and colorful canopies above each live action cooking station. The buffet’s signature topiaries remain a focal point bringing vibrant energy and natural light into the room.
“We wanted to create a space that no matter the time of day guests will feel as if they are entering a party in progress,” said Roger Thomas, executive vice president of design and development for Wynn Resorts. “It was important to balance the entire environment to be equally exciting, attractive and comfortable.”
To further elevate the dining room atmosphere The Buffet now boasts a state-of-the-art sound system, transforming the dining experience with an addition of 177 speakers. The one-of-a-kind sound system envelops the guests in music to produce a more intimate environment. The design generates a new way to place sound in public areas as the music emanates from below, creating a sense of warmth. The precise placement and volume of each speaker minimizes the kitchen noise to allow diners a more refined restaurant setting.
The Buffet is open for breakfast Monday through Friday, 8 to 11 a.m. priced at $23.99; lunch Monday through Friday, 11 a.m. to 3:30 p.m., priced at $26.99; and dinner Sunday through Thursday, 3:30 to 10 p.m., priced at $42.99. Gourmet dinner is served Friday and Saturday from 3:30 to 10 p.m. and is priced at $49.99. Gourmet brunch is served Saturday and Sunday from 8 a.m. to 3:30 p.m. priced at $34.99. Hours of operation and pricing are subject to change depending on holidays and special events.