In the Vegas buffet culture, desserts are often an afterthought—after grazing on cuisine from five different countries, who really has room for confections? Well, you’re going to want to leave room at the Bacchanal Buffet. The recently opened smorgasbord’s 500 dishes include as many as 100 French-inspired pastries, buttery cookies and other sugary (and sugar-free) delights. There’s careful balance to each small bite, with a focus on flavor rather than cloying sweetness. Take creative ice cream choices such as mango-chili lime and brown-butter cream, or classic carrot cake that embraces the vegetable’s natural sweetness. Caesars Palace executive pastry chef Carlos Salazar and resort chef de cuisine Dyan Ng developed the creative confections. Formerly the pastry chef at Restaurant Guy Savoy and for Alain Ducasse, Ng created chocolate soufflés and crèmes brûlée à la minute, in addition to macarons, individual tiramisus and spectacular flan. Salazar’s job was then to figure out how to mass-produce such delicate treats. It’s a good thing he did, as quite a few guests have already been seen starting the Bacchanal experience with dessert. And they’re definitely not spoiling their appetites.
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products