The already sumptuous Buffet at Wynn gets a decadent new look—and even more incredible dishes. Sensory overload? That’s the goal.
The atrium at the Buffet at Wynn offers guests an experience that is both visual and gustatory, from vivid candy hues to tableside Champagne.
The Buffet at Wynn was never a room one would describe as austere, what with its Carmen Miranda–meets–Willy Wonka décor; its central, sky-lit atrium bursting with oversize fruit and flowering trees; a dessert counter drawn straight from a sugar-crazed child’s wildest fantasies; and at least 16 live-action cooking stations. Just when you might think a dining venue has hit its sweet spot, however, Wynn tradition says it’s ripe for a refresh.
Its newest incarnation, replete with sushi station, hand-dipped chocolate treats, more than 100 new dishes, and a theatrically flaming rotisserie defies any attempt to describe it without hyperbole. The first feeling that should come over people who dine there this holiday season, according to Roger Thomas, Executive Vice President of Design and Development for Wynn Resorts, is delight. “It is a delicious and exquisitely presented experience with every one of the five senses considered,” he says.
From the start, the Wynn buffet experience is visual, as guests enter beneath an array of chevron-patterned, tasseled draperies in vivid colors of persimmon, tangerine, lemon, and raspberry lollipops. As splendid as freshly picked fruit, those same hues are reflected throughout the buffet area, appearing on awnings and seating, and as accents on walls and ceilings.
In addition to brightly colored awnings used to identify food stations, sculptures of stainless steel tuna, mahi mahi, sausage links, and ham artfully designate the seafood and charcuterie stations. “In the 16th or 17th century, signage was not in language but rather visual cues. In turn, we have created sculptures in gold and silver to turn signage into art,” explains Thomas.
The sensory consideration of sound at the buffet has also been enhanced with the addition of 177 speakers. “We wanted to add a more attractive audio experience so that when you are selecting your food, you experience beautiful music rather than the noise of the kitchen,” says Thomas, noting, “With a room like a buffet, it looks and sounds like you are entering a party in progress.”
It goes without saying that the carefully chosen cuisine is the focal point of the gustatory wonderland at The Buffet at Wynn. Diners encounter stations that include South American rodizio meats roasting on a grill with an open fame, fresh sushi rolls being prepared in front of them, a station featuring a rotating drum of bottomless crab legs, and a rotisserie laden with a carnivore’s feast of everything from prime rib to whole ducks.
“We wanted to make it so you would 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 of the live-action stations and 120 new dishes that have been thoughtfully curated for the buffet.
The candyland theme continues in the refreshed dining room
From the healthful red kale salad bathed in sea salt caramel vinaigrette to the decadent baked Caribbean grits with criollo shrimp, there is no shortage of options for diners regardless of allergies or special diets. “We have chefs available to walk with guests through the whole buffet and specifically guide them to dishes that fall within their dietary restrictions,” says Parker.
The centerpiece of The Buffet’s dessert station—a large sculptural display with three pools filled with white, dark, and milk chocolate created specifically to amplify guests’ dessert bacchanalia—was surely inspired by Willy Wonka’s Chocolate River. “It encourages our guests to have fruit, ice cream, and cakes freshly drizzled with chocolate as they desire,” says Thomas.
Also new is an assortment of warm desserts. “When we first sat down to discuss the renovation, we talked about our favorite things, and we realized we were missing classics like chocolate lava cake, warm apple tart, and sticky toffee pudding,” recalls Parker, who has upped the sweet offerings from 22 to 39. “There are cobblers, butterscotch bread pudding, and crepes made to order, and we will be baking cookies and madeleines on the station.”
“We are looking to put that olfactory sensation out there,” explains Parker of the aroma of freshly baked desserts wafting through the room. “These sensational smells create excitement for the guests causing them to explore what is on each station.”
With all of the senses engaged in the most exquisite of ways, The Buffet at Wynn is the golden ticket to discovering the holiday season’s most irresistible delights.