"Food Wars" hosts Harry Kersh and Joe Avella travel across Las Vegas to find the best buffets in the city. They'll be visiting three locations in just one day to see what the city has to offer. This is "Food Tours."
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00:00Today we're doing three buffets. Of all the quintessential American, especially Vegas,
00:05experiences that I think you should have, buffets are top of the list. The first one here is the
00:09Bacchanal Buffet in Caesars Palace. Do they even have things like this in the UK? We do have buffets,
00:15yes. A lot of the time you'll find like an all-you-can-eat Chinese buffet, for example,
00:19at a restaurant or Indian buffet. Oh yeah. But I don't think we're doing anything quite on this
00:23scale because this place is absolutely enormous. This is going to be the biggest one we go to and
00:27possibly the most expensive. It's just about $80, 25,000 square feet. Jesus man, that's a lot of
00:35stuff. They're covering a lot of bases here. Yeah. Just walking through to our table, looks very
00:39impressive, looks very fancy in a way actually. I think a lot of the dishes seem like they're almost
00:43more like small bites, you know? Yeah, 500 daily dishes to choose from. 500? Yeah. I get stressed
00:50out trying to pick from like three sandwich options when I get a meal deal. Bit of a choice
00:55paralysis. I get paralyzed by choice so easily. Okay, in that case, I think for both of our sakes,
01:01we should try and narrow down a few things that we want to get at all of these places maybe so we
01:04have a rough comparison because I know these are all going to be very different. Something tells
01:08me we should try the lobster. Possibly. Some kind of seafood. Something that I need to break open to
01:12get the meat inside. Definitely got to do a meat. Then seafood, which is also meat, so meat of the
01:17ocean. Land meat, sea meat, sky meat, come on. Otherwise known as birds? Yes, very good. I don't know,
01:28enough to get the vibe of what's offered here. Yeah, I feel like we should take a lap,
01:32establish our options. Yeah, let's go.
01:39Look how big this place is though. It's just a plate full of crab legs. I love that.
01:43Okay, so we're starting off with what looks to be the Chinese section. Yeah, yeah, yeah. Okay, I mean, this
01:47looks really good. I mean, look at the pile of crab rangoon over there. The duck. I would just pull
01:51up over here. Spare ribs. Sushi bar, man. I don't know about you, but I'm already feeling a little
01:56overwhelmed. Oh boy. So over here at the deli area, make yourself a sandwich. I'm quite liking the
02:00presentation. I will say, if you're paying 80 bucks and you're eating cereal. Skipping it, skipping it,
02:05no thanks. I think I may get it at home, I'm not having it here. Pizza zone. How do you feel about
02:09breakfast pizza? That looks absolutely dreadful. That's not looking great. Oh my god. Yeah, guys, come on,
02:15now your best one. Omelette bar. Every good buffet, gotta have an omelette bar. That's pretty crucial.
02:20Judging from the decor, I think we're now pivoting more into Mexico. Yep. Chicharrons. Yep. Duras.
02:27I don't think I've ever had a duro before. Ube horchata. Yeah, yo. Oh, looks like a little like
02:33crispy tacos there. You could just throw some burrito on there, yeah. Braised beef. Oh yeah.
02:38I think, honestly, as I'm saying right now, just one of these stations could be a very successful
02:42buffet. Oh, for sure, yeah. They weren't kidding about like the bacchanal aspect of, I mean, it's so
02:48overindulgent and I love it. What's this over here? Waffles and pancakes. Or maybe some French toast?
02:53Display only, I don't touch. Pancake and waffle bar. Okay, display only. And then you get the fried
02:58chicken and biscuits and that white gravy that you're so suspicious of. Which part of the cow
03:02is a beef steamship? Leg and thigh. Leg and thigh, wow, okay. All that pork, all that texture and tenderized
03:08Nice. Okay. Really delicious. I know you say you don't come to these things often, do you have like a strategy?
03:13Because I feel like carbs will just kind of take up too much room. Yeah, I'm not doing bread, I'm not
03:17doing rice. Gotta maximize the proteins. And we're on to the seafood. I think this is what everyone's coming for, right?
03:23Snow crab legs. I think I'm probably gonna get some of these, gonna get some of that prime rib
03:27back there. These are nice as well, these are like manageable portions. Yeah, they said they're
03:32emphasizing like more bite-sized. There's a butter dispenser here, which is the most American
03:37thing I've ever seen. Oh, look at that, yeah. You can just dispense yourself some clarified butter.
03:41And then, who could not, what buffet is not complete without a make your own bagel. I mean,
03:49if you want to spend $80 to ruin a bagel, be my guest. If you spend $80, it's your right to ruin
03:56a bagel. You can ruin as many bagels as you want. All right, and then I guess they got... There's like
04:00dessert-y bits over here as well. I mean, these all look beautiful. Yeah, the presentation is
04:04absolutely fantastic. The presentation is on point here. It's incredibly beautiful. I'm thinking you start there, I start there,
04:09and we meet in the middle, and we can share everything. Sure. Meet in Mexico? Sounds great, see you there.
04:14Great, see you there. I mean, I think we got a little bit of everything. We hit just about every station
04:18except the dessert station, which we will have after our meal. You got a lot of prime rib. Yeah.
04:22Lentatown on the crab legs, which I'm loving. And you know, I tried to keep it station-wise.
04:27We started here with the Chinese, Japanese, got a little bit of the cheese and the... I guess it was
04:33the Italian with the pizza. The pizza station. A little bit of grease with the euros, and good old
04:39Mexico. One of the selling points, one of the hits, is the crab legs, so would you like to do the honors?
04:45Sure, yeah. I gotta say, I don't eat a ton of crab, so I may absolutely botch this, but I'll give it a go.
04:51Can you tell I don't eat loads of crab? Yeah, I guess you can just break it with your hands.
04:54No, no crackers needed for Joe, he's just going straight in. Absolutely fantastic.
05:01I was hoping the meat would just come out in one smooth go, but it's not on that.
05:06Mmm, yeah. I noticed that you also got some shrimp, and I'm glad you did, because shrimp here is actually
05:11a big deal. I think shrimp in general is a big deal at buffets, but here it's a really big deal.
05:15Check this out. They go through 192 pounds of shrimp a day. And to put that in perspective for you,
05:24that's 137 kilograms of shrimp.
05:29It's good, got like a real like horseradish kick to that. Dude, are you kidding me?
05:33Shrimp and cocktail and orange juice at the same time? My mouth doesn't know what's going on.
05:38Absolutely fantastic. I want to say, usually I don't go for the seafood in buffets, because you
05:45kind of wonder like, how long has it been sitting there? But the freshness of all the seafood over
05:50there, especially, was very impressive. I think the benefit of a place like this, the size and the
05:55scale of it, they're pumping stuff out constantly. Yeah. Things that you're getting are not going to
05:59have sat there for very long. Yes. So you're pretty much guaranteed that everything here is going to
06:03be fresh. What do you got there? This is a, basically like if a Starbucks egg bite got
06:08jacked up by 50 percent, it's an egg bite with like lobster in it. Oh, hello.
06:13The texture on the egg is so good. Yeah, wow. Starbucks, you're missing a trick on that one.
06:21I didn't get Krabby Rangoons and I didn't get egg rolls, because there's literally a family
06:24just descended on that area. I'm like, forget it. But I did get, they had a whole pig over there,
06:30especially crispy parts. Got some of the skin right here, right? Crispy pig skin is one of
06:35my favorite foods. Oh yeah. Dude. That's delicious. The crunch on the outside, the chewy fat on the
06:46inside. I'm getting like the kind of like five spicy flavors as well. Yeah. Look at the size
06:50of this prime rib though. Look at the size of this. This was cut in front of me, sliced freshly.
06:56He like added some sea salt on there as well. Oh yeah. Just having this as part of a buffet,
07:01just screams luxury, doesn't it? Oh wow. So good. I feel like if you're someone who's going to a
07:07buffet to try and get their money's worth. Yeah. This is probably one of the dishes that you want
07:11to target. That is. Oh my god, that's a new show for Guy Fieri, how he has Guy's Grocery Games,
07:17Guy's Buffet Budget, where everyone has to somehow like figure out what is the most, like how to get
07:25the most expensive things, to get the most out of a buffet, different buffet each episode. That's a
07:28pretty good idea for a show, right? Guy's Buffet Blast. And then tally up how much it actually cost
07:32and what you ate and see. So we get basically who get the most bang for the buck. Sure. That's a
07:36good idea for a show. A combination like eating challenge plus value thing. I think that could
07:40work. This is a good idea. Wait, he can't have that, I want to do that. Let's do the show,
07:46right? We won't be in it. Let's do it. We can be the judges for it. The Food Tour's Buffet Blast.
07:50I think it's a really good idea. While we're still on the meats plates, they also have British
07:53bangers. Now what makes a banger British versus it just being a sausage? It's often the seasonings
08:00and the flavorings that are used. I think we lean differently in the US and the UK when it comes to
08:04that. There's like almost a kind of sweetness to a UK sausage because they tend to use a lot of
08:08onions, things like sage. Well, what do you think? From Britain, how'd we do? Not bad. Not the best
08:13British banger I've ever had, but I think herbs wise, they've pretty faithfully regretted that.
08:18Of the bangers you've had outside of Britain? Yeah, one of the best ones. There you go. There
08:21you go. See, you can't compare to the source. A few other stats I'm going to hit you with,
08:25but I had to look it up. This is a day. 6,000 pieces of dim sum, 1,000 meatballs, 1,800 oysters,
08:32and then you go through half a ton of wood and they're fire grills and smoker ovens. This place
08:37is no joke. It's a food factory. Yeah. Yeah, unfortunately, I do feel like food waste is kind
08:43of just a part of buffet culture. Yeah. Especially in a place like this, you know, you've paid money,
08:48you want to come and experience a bunch of different stuff. Try not to get too full up
08:52too fast as well. Yeah. If I was to come here and just eat my filth, this is the only buffet I was
08:56hitting. I'm going prime rib. I'm going crab legs. More, oh yeah, more of the crispy pork. Yeah,
09:02that was really good. This is really good. I do like the pizza. They got good pizza options.
09:07You said good pizza options, but I am seeing salmon on that pizza. Well, try it. Have you
09:11ever had salmon on pizza? Cause for concern. I've not, no. Have you? Yeah, of course. Really?
09:18What do you think? No, I can't get my head around fish on a pizza. Let me ask you a question. Of
09:23all the stations, what are some of your favorites? I love the meat station. I love the seafood
09:28station. That's a given. I was very impressed with the Mexican station and the, the, the Chinese
09:32station also really awesome. Yeah. I'd say between meat, seafood and the Chinese station,
09:37probably my favorite ones. Yeah. Just the fact that you can get a cut of meat that's cooked
09:41this well, sliced right in front of you as much as you want, freshly sea salted. That's beautiful.
09:47Crab legs are excellent as well. Let me ask you a question. So far, has this lived up to your
09:51expectations of the Vegas American buffet experience? Yeah, I'd say it's like met and
09:56probably exceeded my expectations coming into this. Buffets in the UK, particularly kind of
10:01like hotel buffets tend to be pretty much entirely focused on the breakfast side of things. So, you
10:05know, you'll have your fried eggs, scrambled eggs, bacon, sausages, toast, hash browns, all that good
10:10stuff. I've not really ever been to a buffet that served these options in this quantity and in this
10:16quality either. I think in the UK, buffets tend to be on the lower end of the quality scale.
10:21You're definitely there for quantity over quality. Whereas this one does seem to be
10:24delivering on both. Yeah. I did notice that the plates are on the smaller side. There's no trays.
10:30So they're really banking that you go up thinking you're coming back. By the time you sit and need
10:34to get full, the getting up and going is kind of like, ah, forget it, I'm full. I think there
10:38are some like psychological tricks being deployed as well. Yeah. Probably all buffets. I think
10:42another psychological trick, I don't know if it's a psychological trick, but really smart trick is
10:45you pay coming in. Yes. So there's no reason for you to stick around. Right. Yeah. Because if they
10:49were like a bit slack on getting you to check, you'd be like, well, I've got a bit more time.
10:53Or if you're like, oh, I've got to pay to leave, like, oh god, I've got to pay. All right, I'm
10:56grabbing another thing before I go. Yeah. A couple of slices of prime ribs straight in my pocket
10:59for the way out. Take that to the casino floor. I've heard of, um, what are the guys who do the
11:05videos where they eat a lot of stuff? Us. Yeah, thank you. Like these, uh, food wars. Yeah,
11:10these guys who like, uh, I guess they're like competitive eaters or just they eat a lot
11:15on YouTube. And there's some videos of them getting kicked out of buffets and places because
11:19you got to go. I will say, yeah, if you come to Vegas and the main thing you want to spend your
11:23time doing is sitting in a buffet restaurant. Yeah. Come on. There's a lot more stuff to do.
11:27It's definitely on the more expensive side. A little steep. But I don't think they've skimped
11:30on any of the quality. They haven't been cutting corners here, which is personally something that
11:34I really appreciate. I also think, you know, you're in Vegas. Yeah. Like you're here for a
11:38blowout weekend. Yeah. And also, I mean, I wouldn't come here for breakfast. I wouldn't eat
11:41no $80 omelet. I think I could push the scale up for an $80 lunch or an $80 dinner. And, uh,
11:46yeah, I like the vibe, man. This place is cool. Yeah. Relaxed. Good fun. You're right in the
11:50middle of everything. In the mix. Fill yourself with prime rib and then go hit the slaws. No,
11:54go check out Blue Man Group. Blue Man Group. Make yourself a sandwich to go and go see what
11:59Carrot Top's up to. Well, I'm ready for the next spot. Ready to go? Yeah, I think I am. Let's hit
12:04it. Let's roll. We are in the Rampart Hotel and Casino, and this is the Marketplace Buffet. Okay.
12:12Claims to be the only buffet in Northwest Vegas. Yeah, we're a little bit further out, I guess,
12:15than most of the hotels and casinos that we've been to so far. Well, there's two reasons for
12:19that. One, this is supposed to be an absolutely fantastic buffet. Two, every other buffet said
12:23no. Sounds great. All right. Let's eat. Production's hard, but this place is absolutely
12:29fantastic. Yes. One of the selling points for me is for a few dollars, it's also all you can drink
12:34a beer and wine. That is something which is not allowed in the UK. So glad you said that. It's
12:39actually outlawed in most places. Go ahead. Brits cannot be trusted with unlimited alcohol, so we'll
12:43see how I hold up today. What? It's fairly early. I feel like I'll pace myself all right. Hey,
12:47cheers, my man. Cheers, man. To a absolutely wonderful Vegas vacation. Famous last words.
12:53Okay. So far, the vibe in here seems quite nice actually. It's very relaxed. I'm kind of seeing
12:57this as more of like a local spot, like people who actually live in and around Vegas. I'd say
13:02the age bracket, maybe slightly higher, sort of like retirees who kind of come here, gamble a bit
13:06during the day, enjoy a nice buffet. Well, I mean, the price is nice, man. It's 21 bucks. 20 bucks?
13:1120.99, $21. I rounded up. Excuse me. Unlimited beer and wine, $8 more. Okay. So $28, all you can
13:19eat and drink. Come on. That is a steal. $30 for all you can eat and drink. Kind of absurd. So I
13:25guess, again, it'll probably make sense if we get like a sliced meat of some kind, maybe another
13:29seafood option, ideally some crab, lobster, prawns, that sort of stuff. Certainly. And then again,
13:34just anything else that catches our eye. Any fun bits? I think it's a great idea. All right. Well,
13:37I'm starving. Want to go fix a plate? Absolutely. Let's go. Let's get our game faces on here. We
13:42can't both grab the same thing because there's limited plate space. Sure. So we're two plates,
13:46but we're working as a team. Okay. I like the strategy. All right. I don't want to grab things
13:49that I feel like I could find just anywhere. I'm sure everything's really great. I love fried
13:52chicken. Love onion rings. Love all this stuff for the carvery. That's calamari. I'm getting some
13:55calamari, man. What is that? Huge calamari guy. Oh, I thought those were onion rings. I know,
13:59me too, at first. Then I read the thing. Yeah, yeah, yeah. And I got my meat over here. Hi,
14:03how you doing? Can I have some slices of the beef tri-tip, please? Oh, yeah. Do I need the
14:08roasted pork loin, too? Mm-hmm. And a couple slices of roasted pork loin, please. Yo. Thank
14:14you very much. Thank you. I'm seeing shrimp. Yeah, this is salad. Come on. Salad bar looking good.
14:21I bet the soups are great. Mm-hmm. I love these, like, meat flowers. Incredible meat flowers.
14:26You're a bit. I'm in my element now. All right. Shrimp on a pizza. I think shrimp pizza's pretty
14:30good. Yeah, you had it before? I feel like I have, yeah. Can't say I ever have. My plate's
14:34going to end up looking like a five-year-old curated it. Just like pizza and fried stuff.
14:38Oh, definitely grabbing some of the mussels. I want to do the butternut squash ravioli.
14:42Definitely getting some bacon. Yeah, I got some bacon. Darn it, I should have gotten a second
14:45plate. I've got room, man. What do you want? Yeah, yeah, yeah. Definitely do the barbecue pork buns.
14:50Oh, yeah. Definitely some crab rangoons. You got room in your plate for some ribs? I can probably
14:55fit a rib or two on here. I think I could fit one as well. We also have a dessert shop. I feel like
15:00maybe even if we don't grab them now, we should check the desserts out. Yeah, yeah, okay.
15:03Little ice cream sundae bar. Bread pudding, the cookie. Oh, yeah, dude. These look pretty legit.
15:08This looks really good. These look good. This, I would let, yeah, we're gonna definitely come back
15:12for dessert plates. Oh my god, a soft shell crab slider. Oh, gosh. Bro, I know how we missed that.
15:19You want one? Yeah, I'll take one of those. Okay. Beautiful. We should be good. Yeah, I think we're
15:25good. Actually, honey glazed carrots sound real good. I'm like a kid in a candy store. It's ridiculous.
15:30Okay. All right, we're gonna have a conversation about your plate there, buddy. What's going on?
15:33Just to be clear, not my plate, plate of things that I wanted us both to try because, yeah, on its
15:38own, this is a very weird assortment of things. Yeah, yeah, you came back with just that. It's like,
15:42bruv, what's going on? Come on, man. All right, first impressions, everything looks incredible.
15:47Everything looks so delicious up there. I mean, we were gonna go two plates. I had to grab a third.
15:52First off, I'm seeing a soft shell crab slider. Hello. Oh, yeah. Also, I liked how for this one,
15:58the mussels that came in a little thing, so you can keep it with the juices, with the butter,
16:01just it came with. Very smart. I like that. Self-sourcing mussels. I walked past the calamari,
16:04I think those onion rings. So the fact that the calamari is the size of onion rings here
16:08is, oh, real nice. I like that a lot, dude. I love calamari so much. Those are gonna be delicious.
16:12Yeah. Crab rangoons, got the bacon. Again, it's like a place where you can do breakfast,
16:17you can do lunch, you can do dinner. You can kind of pop in here like any time of day and get a meal
16:20that suits you, which is pretty cool and a little uncommon for a UK audience, I would say. Do you
16:26want to start with the cuts of beef here? Beefy boys. Yeah, that sounds like a good plan. You can
16:30get that one up front there and I'll take this one behind. And they cut it right in front of us,
16:32which I love, love the meat cutting station. Thick slices. Yeah. I feel like them cutting
16:37the meat in front of you has become like a staple of buffet-ery. Yeah. All right,
16:42this looks like a good piece of meat. Yep. That's a good piece of meat. Those are the pork loin,
16:49man. Oh my god, dude. I'm gonna get a little bit of that. Another thick piece, but. Yep.
16:56Whoa, right? How fantastic is that? Oh yeah. That's really good. It's easy, I think, to dry
17:01out pork, especially when you're cooking it in like big batches like this, but it's still got
17:04loads of juice to it. Yeah, very, very delicious. Very succulent, if you will. I mean, I have to
17:10know. You want your slider? I've been really dying to try this for a while. So real quick, we got
17:14lettuce, tomato, onion, and a decent amount of crab meat in there. I think it's just a whole
17:19soft-shell crab. What happened here? All right. Do you want some of my crab or do you want to swap?
17:22You want to break some off in there? You can swap if you want. The crab can sit. No, you can have
17:26that one. You seem more excited about this one than me. Are you sure? I want you to have the
17:28big one. Oh, thank you so much. That's fine. Yeah. All right, here we go.
17:32Mmm. I'm only eating soft-shell crab and slider from here on out.
17:40Really crispy with that batter. Yeah, you don't miss out on any of the crab flavor.
17:43I'm curious about these mussels. I love mussels. And then once again,
17:47it's got you, they got the, they got the juices in the sauce with the tray, so.
17:53Oh, yeah. It would be weird to have mussels without the buttery juice that they cook it in,
17:57right? So it's got that brininess and that sticks with it. Oh, that's lovely. Yeah, it's lovely,
18:00right? Yeah. A bit of heat to that sauce as well, like some chili in there. I absolutely love this
18:05spread. Everything looks so fantastic. I'll just lay it out, get through there quick. Yeah, just
18:09like one long line. Yep. A lot of stuff there, kind of work your way from one end to the other.
18:13Yeah. Calamari rings. I love calamari, man. This is a fantastic calamari. It's really good.
18:22The batter is so crunchy and the squid inside is really like soft actually. Yeah. Not rubbery.
18:27You'd notice that usually when you get calamari, even though it's breaded, like by the time it
18:30gets to the table, the breading's like falling off of it. Yeah, a bit soggy. Kind of what you
18:33expect from it, but maybe only this. Breading's not going anywhere. And it adds a delicious crunch
18:39to the texture of the calamari. This place rules. This is so good. This is great. Yeah.
18:44I still can't believe that you get all of this for 21 bucks. Yeah, 20 bucks. I mean,
18:48we had two beers. Well, I mean, this is Vegas. We have one beer that all you can drink beer
18:52pays for itself. It really does. This bacon, this bacon's up my alley. They've got to be
18:56doing bacon well. That's a measure of quality for a buffet, I think. That's right. It's the
18:59canary in the coal, man. And this canary is singing. No, I love it. That's some good bacon,
19:09man. In terms of like them being too flashy and out there, I wouldn't say this is necessarily
19:13the place for that, but that's not always what I want from a buffet. No. I think if I want going
19:18to a buffet, again, I'm not that concerned about healthy eating. Yeah. I kind of just want like
19:22tasty things, a mix of things. I want zero judgment on what ends up on my plate. It's
19:27probably going to be a load of random fried stuff that doesn't quite go together. Sure. But that's
19:31for me, that's kind of like half of the joy of a buffet. I totally agree. All the classics,
19:36all the favorites done really well. Delicious. This is where you get like a lot of really good
19:40eating done, which I like. You know, if I didn't know the price of this, like I came in, ate my
19:45fill and had the experience and walked down like, how much do you think this buffet is? I would say
19:50easily 40 or 50 bucks. Yeah. That's ridiculously great value. That is a steal. We should at least
19:56get some dessert. Yes. So I got a couple of bits. My man, let's go. Fantastic selection. A slice of
20:05pie, carrot cake. What's that? I think little panna cotta cups. Okay. I love carrot cake.
20:10Do carrot cake first. It does kind of get carried by the cream cheese frosting, but it's a good
20:14cake. Jordan carried the bulls, but everyone played their part. Frosting is Jordan, coffee
20:22cake is my boy Pippin. Everyone at this table is confused about what I just said. I saw the last
20:28dance. Come on, man. Give me some credit. All right, let's try this panna cotta.
20:37This is good. You went with the vanilla chocolate mix. Very smart. Oh,
20:41they're already starting to bleed. Oh God, so good. There's something so nostalgic about this
20:46soft serve. It's very much like something you would have as a kid. Yep. But it hits the spot
20:51every time, even as an adult. What kind of pie is this? It looks like either a cherry or blueberry.
20:55I can't quite tell. Definitely not cherry. I think blue. I think blueberry. Okay. Not boysenberry.
21:00That's fantastic pie. That is fantastic pie. Really good pie. That tastes as good as any
21:06diner pie that I've had. This is meant as a compliment, but that pie is better than it
21:09should be. Yeah. Right? Oh, I am full. I'm full. I think the dessert actually might have
21:15bumped it up slightly in my estimations. I want to make a comment about this place,
21:19the Rampart. The thing is like an idyllic oasis in the desert. We've been in Vegas for like a week
21:24now. You walk out the door and it's just like bam, bam, bam. We drove a little bit outside of
21:29the city to get here and when we pulled up, tall palm trees, right? The area is beautiful.
21:36So if I was coming to Vegas and if you wanted to not go to a place that was like insanity,
21:43this would probably be my top choice. It's really nice out here. It feels like a resort
21:46out here. It really does. Yeah. It feels like a, like I say, a bit of an oasis I'd say. Yeah.
21:50If that's the vibe you're looking for. Yeah. I think maybe more for like the seasoned Vegas
21:54goers who, you know, you've done the strip, you've done the noise, you've done all that stuff.
21:59Marketplace kind of brought the heat, you know? Yeah. Yeah. We've set a bar. I think also I'm
22:04just really enjoying the fact that it's so like peaceful here. Yeah. There's like coming out of a
22:10strip hotel or casino. Yeah. Somehow there is the same number if not even more like stimulants
22:15going on outside. It's like noise. Yeah. Cigarette smoke. Yeah. Vegas is the only place you go inside
22:21to a casino to like chill out. To relax. Yeah, yeah, yeah. Ah. Slightly less things vying for
22:27my attention. This has been really great. Okay. I believe you said you have more buffets to show me.
22:32Let's finish up brewskis and hit another buffet, baby. Sounds like a plan. Yeah. Ace Buffet in the palms.
22:39Hope you're hungry. I am. I actually still am too. Yeah, I know, right? Bit of a gap between that last
22:43one and this one. Worked up another appetite. I think this show is just doing so much damage to
22:47our body that our stomachs have just been expanded. We could be competitive eaters
22:50eating so much. It's Friday, so that means today is prime rib day. If we came yesterday, the day
22:56before, Wednesdays and Thursdays, it's lobster night. I bet that gets absolutely feral. I bet it
23:01is nuts. Can you imagine all you can eat lobster? Because prime rib, I love prime rib. Sure. I can
23:05maybe eat one and a half. I mean really like lobster tails. How many do you think you could
23:08realistically eat? Quite a few. Yeah, I think I'd put four. There's some meat on those, but I reckon
23:13yeah, like four or five. Because lobsters don't really like meat. Now, this is the smallest space
23:17we visited today. Only 10,000 feet. A mere 10,000 feet. 10,000 square feet, obviously.
23:23Still pretty big, I would say. Yeah, it's still a huge, incredible selection. It looks really nice.
23:29We got here right before it opens, and there is a line around the casino to get in here. People
23:34want to come in and eat. Clearly a popular spot. I like that it's very much kind of embedded into
23:39the casino, so you're getting some noise, you're getting the kind of atmosphere, that casino vibe,
23:44you know. Very fun, upbeat, and hopefully the food's gonna be really good. I'm pretty sure I've
23:48seen some snow crab flying around. Yeah, I saw. It's got a huge plate of it. Hopefully he saved
23:51them for us. We've got to grab some barbecue while we're here, some of those smoked meats,
23:55and then kind of just anything else that catches the eye again. Yes, all right, you ready? Same with
23:59the two plates for one strategy? Possibly even more plates. We'll see how we get on.
24:06I'm ready to go into one more. Hey, can I please have some beef brisket? Fantastic.
24:10I don't know if you want any more. We can share one. All right, cool. Can you get me some sweet
24:14potato casserole? What's that one? The one with the marshmallows on it. Oh, can I have two sausages?
24:23That looks good, right? Yeah, it should do it. Awesome, thank you, sir. Thank you. Second plate.
24:27Pepperoni pizza looks nice. Do a slice of pep? Yeah, yeah, get a slice of pep.
24:31Chef's special looks like a little calzone. Burrito ramen, hello. Here we go. I'm seeing prime rib.
24:38How you doing? Can I have two slices of the prime rib, please? Thank you so much.
24:44I'm kind of lying for the crab. Look at these guys, they're crazy on the crab legs.
24:47All right, grab yourself a couple. How funny if I just grab one? Let's not go overboard. Oh,
24:51we got to get the hot butter. Thank you. This is the revival section. Oh, yeah,
24:57this is the healthier stuff. I quite like that they've just taken all the healthy bits and
25:01put it in one area. Which doesn't have much of a line. I think that's it. All right, head back.
25:06I'm not here for healthy stuff. Price point of this one, kind of in the middle, $42.99. Sure.
25:11I think that's a great deal. I would agree, yeah. Especially for if you get one plate of 10 crab
25:16legs. Like most people seem to be doing. And these look like good crab legs. Oh, they're warm too.
25:21They do. I made a hash of this last time. Made a what? Made a hash of it, like messed it up last
25:27time. Is that a Britishism? Yeah, I think so, yeah. Got most of that one out, actually. That's
25:31pretty good. That's fantastic. Also with the butter dipping sauce this time. Oh, duh, I forgot
25:35we even got the butter. Yeah, butter. That's really good. Yep. I mean, has butter ever made
25:42anything taste worse? Good point. Now that I've had at least one, I definitely would stand in line
25:48and grab 10 of these. Yeah. These are really good. According to Costco, 10 pounds of crab legs,
25:56$300. 10 pounds is not a lot. No. Right? It's expensive. Oh, geez. 300 bucks for 10 pounds?
26:04300 bucks for 10 pounds of crab legs. That's Costco. If your plan is to maximize the value,
26:08this is one of the ways to do it. I think so. This is like prime rib and snow crab night, so
26:13the quantity they're producing is massive. That's what they came here for, right? Yeah. No wine was
26:17out the door. They are churning out. We saw them while we were queuing up, like dump a load more.
26:22It just means that whatever we're eating, it's probably only been prepared like 10, 15 minutes
26:27ago. Yeah, I mean, these are still really warm. Yeah. Really fresh, lovely taste on these.
26:33Seafood, the leg's fantastic, but this is prime rib night. Someone try this prime rib. So we have
26:38prime rib at Bacchanal. Yeah. They were looking at like a medium rather than a rare here. Still
26:44very juicy. Oh yeah. Yo. That's got that flavor. That's really good. It's a little bit of a fattier
26:53cut, but I like that because that's where all the flavor is. This prime rib especially is like
27:00really flavorful and delicious. Like I'm actually kind of, I don't want to say shocked, but like I'm
27:05pleasantly surprised how good the prime rib is here. This is just prime rib night. You think
27:09they'd bring it with the prime rib and they have. Brisket is fantastic. Sausage, real good. I want
27:13to get a little bit of this. Marshmallows, sweet potato. Is this common in this thing? Yeah.
27:18Marshmallows on your sweet potato. It's the most American thing. Have you not had that yet? No,
27:21never. That's a lot. You'll be shocked to hear in the UK, we don't put marshmallows on our
27:25savory side dishes. You'd be shocked to know we don't really put marshmallows on a lot. Every
27:29time I'm in London, I go into a grocery store, the American aisle, you guys have marshmallows
27:33and fluff. No one eats fluff in America. I didn't even know it existed until I went to London.
27:38Whoever works over at fluff, save that company by convincing the rest of the world we eat it here.
27:43We don't eat it here. What would you think of that? Interesting. What do you mean interesting?
27:47Delicious is what you mean. Very sweet. I like the texture of the sweet potatoes.
27:51We'll try the potatoes without the marshmallows. They're sweet enough without it.
27:55It might be a little sweeter. They're still very sweet. Yeah, I love sweet potatoes. Let me get a
27:59piece of the brisket. Yeah, that's great. I think they're really winning points with me with having
28:04their own specific barbecue station. They're so good, right? I've now had a fair amount of brisket
28:09in the U.S. and that's pretty good. Yeah, it's very good brisket. They have a ramen. So this is
28:15ramen noodles. We got brisket, of course, all together. Something that you were telling me
28:21was kind of a uniquely L.A. thing. I thought it was, but apparently not. Here we are. Maybe it's
28:25originated in L.A.? The sausage is legit, man. I don't want to spit my noodles back in there because
28:30like you said, this is very good. And that sauce is great. I think I prefer that to the brisket,
28:34actually. There's a spice to that that's really good. Yeah. Yeah, man. Oh, they're even doing
28:40birria well. That's not easy. I'm very impressed. Quality across the board so far. Dare we venture
28:47into dessert land? I've still got room for dessert. Okay. Where do you go? Get more food.
28:54You're going to get more food? All right. I guess you're getting more food. When in Vegas, man. When
28:59in Vegas. Oh yeah, that looks really good. All right, let's let's run it down. What did you get?
29:02I saw collard greens. I've really enjoyed all the ones that I've tried so far. I'm glad to hear that.
29:06Are there collard greens in the UK? Uh, not really, no. What do you think? It's really good, man. Yeah, that chicken
29:11looks amazing. One thing I've noticed about all the buffets we've been to, they must be cooking this
29:16at like mass scale, which to me is a recipe for things not tasting great because it's making such
29:21big quantities. But everything we've had is just so good. Yeah. Like how's that chicken? I must
29:26cook them by the hundreds. Super good. Yeah. While I'm not waiting around here, buddy, I want to try
29:28these creme brulees. Crack on with a dessert. Yeah. While I eat my hummus with my hands again.
29:32That's another good thing about the face. We eat it our own. We don't have to have dessert together.
29:36I'm gonna wait for you to finish your entree. I'm moving, baby. I pull up with a second plate of
29:40main course. You're gonna eat a little plate of desserts. It's all fine. You're gonna love this.
29:45This is killer. All right, I think now I am ready for dessert. Get in there. I'm getting a creme brulee.
29:50Little desserts. I like it. I like it like a variety of dessert. Yeah, I'd much rather have
29:55lots of little dainty desserts than one big one. I totally agree with you. Variety is the spice of
29:59life. You know, I don't want a huge slice of just cake. I want a little cake, cookies, you know,
30:04something sweet to drink. You got your tiramisu and panna cotta. I love tiramisu. Do you like
30:10tiramisu? Yeah, the tiramisu here is very good. Finishing it off with a chocolate chip cookie.
30:15We ate a lot today and I think every place absolutely delivered with the variety and the
30:20quality. Yeah. That's the thing about buffets that have turned me off in the past is I know I don't
30:24eat a lot, but every time I've gone to one, like it's actually kind of been like that great. Yeah.
30:28You know, but here, out of the places we've been to today, not at all. The fact that they're cooking
30:33these huge batches of all these delicious meats, all this food, and everything tastes amazing is
30:38a testament to how good these buffets are. Back in all, buffet, sheer numbers game, they're winning.
30:44The selection there was pretty unmatched. It was huge. It was the biggest place we've been to.
30:49Also, the most expensive was $80, correct? It's a lot of money for a buffet, even if you're
30:56eating your weight in crab legs and prime rib or whatever, so. Yeah, I agree. I think while it was
31:01on the higher end of the price point, I think particularly if you're spending your dinner time
31:05there, that's going to be excellent value for money when you consider the expense of all the
31:10foods that you're eating, the prime rib, the seafood there, the sheer variety as well, like
31:15no one's going to go there and be like, I don't like anything here. Yeah. There's going to be
31:18something for everyone. They certainly have like the decadence element of like, no matter what you
31:23want, we have it. Go crazy. I think the decadence for me is, yeah, what it comes down to, that's
31:30kind of its defining trait. Yeah, marketplace buffet. A little bit more easier to get a grasp
31:35on the selection there. Fantastic quality. A little bit more reduced in selection, but everything was
31:40fantastic. Nice price point. Also, the beer and wine add-on, very nice, especially if you're going
31:45to do a whole day of gambling, right? That's some prime for the slots. The tri-tip that we had there,
31:52it's really fantastic, right? Also the pork loin, so good, right? And I like that environment too.
31:57It was chill, almost had like a little oasis-y element to it. Yeah, I really dug it there. Yeah,
32:01after a few days of spending time kind of in pretty central, like downtown Strip Vegas, it's
32:07been very intense. So to actually get away from the noise a little bit, come to a slightly more
32:11relaxed environment, not that far away, but going into it, seeing the price point, I was not
32:17expecting the level of quality and care that we got there. I thought the food was excellent, the
32:21variety was excellent. That alcohol deal was absurd. Yeah, that's ridiculous value. If more Brits...
32:28It's almost like they want you to get really drunk there, but I can't place my finger on why.
32:35If news gets out about that deal to the Brits, they're going to have a storm coming, man.
32:40I have to say, if I was employed at the Rampart Marketing, I would just be every tube ad in London,
32:47yay, it's Vegas. Seven dollars, all you can drink, beer and wine. You only need like four words, you
32:53need free beer, Rampart Vegas. Get that on a billboard and you'll have people flocking in their
33:01droves. This economy will triple overnight. And then finally, here, Ace Buffet. That's A-Y-C-E,
33:08which we just absolutely loved. Really impressed with the great barbecue,
33:12you love the soul food. I mean, they got crab legs. They got crab legs, they got prime rib,
33:18they're living up to what they're promising. Yeah. I feel like we should try and come back here for
33:22a lobster night. I kind of don't even want to eat the lobster that much, I just want to witness the
33:26chaos. Oh yeah, the elbows and stuff. I want to witness people climbing over each other to get
33:30at that lobster. I imagine it's carnage. But yeah, I love this place. I think it's a good environment,
33:34we're kind of right in the casino, you're right in the midst of Vegas, you know. And they're still
33:38alive. Super popular. Unbelievable. And again, I think as far as price is concerned, kind of in the
33:43middle between the other two that we tried. That is a good point, yes. But I think the quality,
33:48the quantity and just everything that you get for your money is a good deal. I would struggle to see
33:52anyone leaving here disappointed. I don't know man, which one do you think was your favorite?
33:56I think the one I would go back to would be Bacchanal. Really? Yeah, I think for me,
34:02you kind of hit the nail on the head when you said decadence. Yeah. When I think of a Vegas buffet.
34:07But you're the last guy I would pin on decadence. I know. You're the last guy I could ever just see
34:12being like, more, more. But when in Vegas, and that's what I want from a Vegas buffet,
34:17I want the extravagance. It's not something that I would do. Do I get another day with you? What
34:21is tomorrow going to be? Oh my god. Oh no. I'm a pent-up British dude. We don't get many chances
34:26to blow off steam. That's what Vegas is all about. Okay, wow, I'm very impressed. Even with 80 bucks?
34:31Even for 80 bucks. I think, I don't know if I would go there for breakfast or lunch. I think
34:35that would be my like, blowout dinner. Yeah. I'm stocking up on seafood. You could, yeah, you could
34:40do $80 with the damage in there. Yeah, yeah. Easily. That's a good point. Huh. I'm actually
34:45going to pick this place, Ace. You are? Okay. This is more than enough for me, and I like the price,
34:52and the barbecue was incredible, and I love the prime rib. Like, I loved everything here,
34:56and the reason that I picked it over Bacchanal is I feel like I would get probably a comparable
35:02meal at Bacchanal, give or take, obviously, a few selections, but it's almost double the price.
35:07Interesting. Does that make sense? Yeah, it does make sense. For me, like I say, it comes down to
35:11what I see the purpose of a Vegas trip being. Which is what? Which is having a blowout, man. I'm here,
35:15I don't, like, if you're spending 80 bucks on dinner, it's Vegas, baby. I know, but if you do
35:19it here, it's 40 extra quid you could blow at the slot machines. But I won't enjoy the food
35:24quite as much, and that's what it comes down to for me. It's fine margins. I also want to
35:28shout out Marketplace as well, because that food was great. And again, I think for me, it's like,
35:31it's a scale. I think all of them, I wouldn't come away from any of them feeling like I'd overpaid
35:37but I don't blame you for picking this place. No judgment from me. I didn't think there was
35:41until you made a point to say that. I'm an Ace man, baby. Let's go. All right. Well,
35:47should we go hit the slots? Let's go lose $40.