Father’s Office – Culver City, CA

Food Adventures, Los Angeles

On Monday we posted our how-to for making your very own Office Burger. And as I mentioned, it certainly will not be putting Father’s Office out of business any time soon but it will be a great addition to your next barbecue and possibly impress your food-loving friends. But I’ll be honest – we did not quite give Sang Yoon’s gift to the LA gastropub scene the proper introduction. The Best Burger in LA is a prestigious title with gourmet burger joints popping up left and right. The Office Burger takes the lead on many of these lists, and rightly so — it’s delicious!

The Office Burger

The Office Burger

A brief introduction to Father’s Office. It’s hard to say if Sang Yoon could forsee just how big of an impact his decision to install a small kitchen in the back of the (first and original) Santa Monica location on Montana would have, but it transformed F.O. from a dime-a-dozen dive bar to one of LA’s most popular watering holes and arguably revolutionized the bar food scene in the US.

The Bar

The Bar

Sang Yoon went on to open a second F.O. in Culver City’s Helms Bakery District, once home to an actual bakery that would deliver bread to local residents like the milk man and his glass bottles on neighborhood doorsteps. This location is newer, larger, offers ample (for LA) parking, and frankly, it’s closer to where we live so this where you’ll likely find us.

Fruitesse

Fruitesse

Let’s start with the “-pub” in gastropub. F.O. features 36 craft beers on tap, ranging from local microbreweries to imported genuine Belgians and more. I think this is the only place that served my favorite Lindemans sweet Belgian lambics on tap, switching from the peche lambic to the framboise and back. Their selection rotates with the seasons but variety is the constant. (Now their resident fruity brew is the Liefmans Fruitesse.) Martin knows his beers better than I and typically partakes in German hefeweizen or Belgian witbier, among his usuals being the Allagash White from Maine. Not sure what to order? Never even heard of these breweries? Just ask the guys and gals behind the counter – they know their stuff and can help you find something you like. They’re like… beer sommeliers, if you will.

Spanish Mushrooms

Spanish Mushrooms

On to the appetizers (or appeteasers… Big Bang Theory anyone?). Though let me say now that the burger is definitely a must-have, there are some noteworthy Small Plates on their menu that you’ll want to check out, especially if you’re hanging out in a group and can share. First, the tried and true – Spanish tapas style mushrooms, served warm and dressed in garlic thyme, sherry vinegar, and olive oil. Delicious moist little flavor bombs, I found myself picking up my fork over and over to spear yet another unsuspecting mushroom despite trying to save my appetite for the burger.

Sonoma Lamb Skewers

Sonoma Lamb Skewer

The show-stopper – Sonoma lamb skewer. The presentation of the kabob over the stunning green yogurt sauce definitely caught the attention of everyone at our table. The spiced meat was flavorful though sadly a bit dry the last time we had it.

Uni Crostini

Uni Crostini

The unique – Fresh Sea Urchin Crostini. Don’t forget to check out the LED monitors at each cash register; they often have a small list of daily specials. If you spot the uni crostini, GET IT. Grilled slices of baguette topped with sauteed fennel and generous pieces of fresh uni, probably locally sourced from Santa Barbara. Hot and cold, crispy and creamy, this juxtaposition of flavors initially confused me, then intrigued me, and finally, it won me over and delighted me. And now I crave it but sadly, it has gone under the radar… for now.

The Frites

The Frites

Torture, I know, but before we talk about the burger, let’s briefly go over the sides. Our favorite are the regular ol’ frites. You can add them to your burger basket for a $2.50 charge, or for $5 you can spring for a whole basket. We opted for the latter because we just can’t get enough of these crunchy, thin shoestring fries tossed in salt and parsley, paired with an addictive garlic aioli. Some people say the frites are too thin, but Martin and I are the type to dig all the way to the bottom of a French fry carton to find the extra crispy teeny-tiny bits. These are perfect.

Sweet Potato Fries

Sweet Potato Fries

Ahh… the ever-popular sweet potato fries. Thick, hearty strips of crisp-on-the-outside, sweet & soft on the inside goodness. These only come by the basket, but have no fear – you will run out and contemplate ordering another…

The Main Event!

The Main Event!

Okay, okay, now for the burger. The infamous Office Burger. The patty – dry-aged ground chuck, juicy and charbroiled to the perfect temperature (the one thing that can vary on their notorious no-substitutions menu). This isn’t your ordinary backyard barbecue, slather it with ketchup and relish sort of burger (although I adore ketchup and relish). No, this gourmet burger is topped with Maytag bleu and gruyere cheeses, caramelized onion & applewood bacon jam, and a mound of arugula, all sandwiched on a toasted French roll. A-MAY-ZING. Each satisfying bite tantalizes the taste buds with the sweet, sweet onions, the rich meat, the sharp cheese, and slight spice of the arugula… This burger is full of flavor and decadence.

Always room for dessert!

Always room for dessert!

I was so excited when Father’s Office added desserts to their menu. Back in 2011, long before Foiehibition, Father’s Office debuted one of their first ever desserts – the foie gras ice cream sandwich. It was house-made hazelnut and foie gras ice cream smooshed between two oatmeal raisin cookies. So good. The foie gras flavor was really delicate but detectable. Unfortunately the sweetness and strong cinnamon flavor of the cookies overwhelmed it a bit. Still, the cookies were moist but substantial enough to make this handheld dessert delicious down to the very last bite.

So if you’re looking to unleash your inner carnivore or perhaps celebrate a long day’s work with a cold craft beer or two, head on over to F.O. and order The Office Burger with a side of frites and a tall glass of whatever tickles your fancy (there’s even a cute fire hydrant tap for pouring water). Have your IDs out and ready (sorry kids, it’s 21+ even if you’re not drinking) and be sure to delegate: group A scopes out seating while group B gets in line and picks up the first round of the night. It helps to have a game plan.

Cheers, my friends!

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Check out Father’s Office – Helm’s Bakery: fathersoffice.com

3229 Helms Ave
Los Angeles, CA 90034

See their Yelp reviews here!

Copycat Recipe: The Office Burger

Main Dishes, Recipes

Oh Father’s Office — an iconic LA hot spot with two popular locations: Helms Bakery District in Culver City and just off Montana Avenue in Santa Monica. With over 20 beers on tap ranging from local microbreweries to domestic brews to imported, this gastropub features some of Sang Yoon’s most well-known gourmet bar food creations – including the famed Office Burger. Quality ground beef, pungent blue cheese, sweet & sticky caramelized onion jam, and fresh spicy arugula on a French roll. With a strict no-substitutions policy (even, sadly, for the lactose-intolerant), the burger as the chef intended ranks on many lists as one of the best burgers in LA.

The Homemade, Copycat Office Burger

The Homemade, Copycat Office Burger (I know – we need to search out a better bun…)

We just purchased a grill for our balcony, and it was serendipitous that our first project was this restaurant copycat. As one of our friends put it, it’s the onion compote that really makes it. Surprisingly, the flavors were not too difficult to replicate, although it does take an awful lot of TLC. Martin was the grill-master so it was largely thanks to him that this burger was so darn tasty.

Ingredients for Onion Compote

Ingredients for Onion Compote

Onion Compote:

3 slices applewood-smoked bacon

2 medium-sized sweet onions

1/4 teaspoon kosher salt

1 teaspoon granulated sugar

2 tablespoons balsamic vinegar

2 teaspoons Worcestershire sauce

1 teaspoon ketchup

Fresh cracked black pepper

(adapted from Will Work for Food)

It's..... bacon!

It’s….. bacon!

All good things start with bacon. Well, not all, but this onion compote does. Heat a skillet on medium-high. Cook the bacon for about 5-10 minutes on medium-high heat, letting the fat render. Meanwhile, cut the onions (the long way, from root to tip) into fairly even-sized pieces.

Bacon fat

Rendered bacon fat

Remove crispy bacon and set aside for snacking. You should have a few tablespoons’ worth of bacon fat in the skillet.

The Onions: At The Beginning

The Onions: At The Beginning

Add the 0nions. Sprinkle with salt. Stir to combine and let them start to sweat on medium / medium-high heat.

5 minutes in...

5 minutes in…

After about 5 minutes, sprinkle with sugar to help facilitate the caramelization process.

7 minutes in...

10 minutes in…

Let this go until the onions turn deep brown but not burnt. For the first 20 minutes or so, you will want to leave it alone and stir only every few minutes.

10 minutes in...

15 minutes in…

If the edges start to darken too quickly, lower the heat.

15 minutes in...

20 minutes in…

It was at this point that I realized the importance of cutting even pieces. The larger ones took longer to cook down than the little bits.

20 minutes in...

25 minutes in…

It took me 20-30 minutes with gentle stirring every 5 minutes until the last 10 minutes or so when I needed to stir every minute. This is about when you will need to pay close attention to the onions. They can easily scorch at this point and all of your hard work would be for naught.

The 30-minute mark

The 30-minute mark

Look at that gorgeous sight! When just about all of the pieces have passed the translucent stage and browned beautifully, add the liquids, using the balsamic vinegar to deglaze the pan.

Deglazing the pan

Deglazing the pan

Continue cooking for about 5 minutes, letting the acidity burn off. Set aside.

Onion Compote: The Finished Product

Onion Compote: The Finished Product

This will yield enough topping for about 4-5 burgers.

NomNomCat Tip: I was able to accomplish this in my IKEA nonstick skillet. Don’t let the naysayers tell you that you have to go out and purchase a stainless steel or All-Clad just to get some good browning action (although a quality pan is definitely a great asset to the kitchen!).

The Burger

The Burger

Ground beef, about 1/4 lb per patty *

* I used 80-20 packaged ground beef from Trader Joe’s, but if you have a meat grinder, I’ve heard that the best blend is a 50-50 mix of dry-aged rib-eye and ground chuck.

Garlic salt (or salt and granulated garlic)

Black pepper

Drizzle of Worcestershire sauce (about 1 tablespoon per 1 lb)

Bleu cheese (I bought the kind from Trader Joe’s, but you could go fancy with Maytag or Point Reyes)

Gruyere cheese, grated

Arugula, washed and dried (salad spinner, anyone?)

Buns! Don’t forget the buns. The first time we made it, we used regular white burger buns. To really recreate the Father’s Office experience, you’re going to want to track down some French demi-baguettes.

Oh, and ice cold beer (not really an ingredient)

Yummy patties

Yummy patties

Season the ground beef and mix well to combine. Form consistent patties for even cooking times. I like thick patties since I prefer my burgers rare, but you can flatten them for quicker cooking.

The cheeses

The cheeses

Get the grill nice and hot. Cook one side and get a good sear. A medium-rare patty will take about 5 minutes per side. Flip once. Sprinkle on a small spoonful of each cheese on the seared side of the patties. Toast the buns.

Almost ready!

Almost ready!

Serve the patties cheese-side-up. Top with a generous dollop (or two!) of the onion compote. The saucy goodness packs a punch of flavor!

Ready for nomming!

Ready for nomming!

A handful of arugula and this burger is ready to sit alongside an ice cold glass of beer, just like an Office Burger would. Dig in and make sure you get a taste of everything in each bite! Not gonna lie, I was pretty darn impressed, even with the boring ol’ white bread buns. We are definitely going to be making this party favorite more often now that it’s the perfect weather for grilling. But first… the search for the perfect roll/baguette/bun continues. I’m thinking a Brioche or French roll brushed with melted butter before being tossed on the grill.

This homegrown version isn’t going to put the father of the gastropub out of business any time soon, but it is a great dressed-to-impress recipe for your next summer barbecue! If you try it, let us know how it goes — pictures or it didn’t happen!

(PS: Come back on Wednesday for our nom adventure / restaurant review post for Father’s Office in the Helms Bakery District. I know we did things a bit backwards, but our fans demanded the recipe and that’s what we wanted to provide!)

Sugar Factory American Brasserie – Las Vegas

Food Adventures, Las Vegas

We had just gotten into town after a long drive from LA. After we checked into our hotel and freshened up, we wandered over to Paris. Win some, lose some, and then, around 4am, the hunger struck. We asked one of the friendly drink girls where we could find steak and eggs. She hailed over this important-looking man in a suit (probably a floor man or pit boss) and announced “Please escort these lovely ladies to the steak and eggs!”

Steak and Eggs!

Steak and Eggs!

We wove through the casino floor to the entrance of Sugar Factory American Brasserie, the restaurant side of the colorful candy shop. Tucked away in a secluded corner, we never would have known that it was open at that hour, let alone that it would be serving one of my favorite comfort foods 24 hours a day.

After we were seated, we were greeted by the ever-friendly Skip. We browsed through the extensive menu over ginger ale. The late-night (12am-6am) menu features selections from the breakfast dishes, pizzas, appetizers, and pages of fascinatingly colorful goblets of cocktails.

Yummmm comfort food...

Yummmm comfort food…

Of course, I had to get the Sugar Factory’s Steak and Eggs — grilled rib-eye steak accompanied by two eggs and a bearnaise sauce. Sunny side up eggs, tender and juicy rare steak… I was in heaven! All of the dishes in the Eggs & Omelets section are served with home fries and your choice of toast. White, wheat, or cranberry challah. Wait, what? Cranberry challah?!

Cranberry challah

Cranberry challah

That’s right – cranberry challah. The delicious, Jewish egg bread was dressed up with dried cranberries, although it tasted suspiciously buttery like a brioche. Maybe it was slathered with butter before it was toasted. It was through a conversation over the word ‘challah’ that we found out Skip had lived and worked in LA for a while, at the infamous Canter’s Deli. What a small world!

Oven Baked Mac & Cheese

Oven Baked Mac & Cheese

N has a soft spot for mac and cheese, so she went for the Oven Baked – macaroni, cheddar cheese sauce, buttered breadcrumbs. She looked so happy digging into the piping hot gratin dish full of rich, creamy, and decadent goodness. Skip brought out some hot sauce and she was all set!

Beautiful decor!

Beautiful decor!

Sure, the food was a bit pricey ($18 steak and eggs, $17 mac & cheese), but they really hit the spot and were conveniently available 24 hours a day. We were also pleasantly surprised by Skip’s amicable service; I’m sure it takes a certain personality to be able to serve obnoxious late-night drunk people with smiles. Next time you’re in Vegas and the munchies hit, be sure to swing by Sugar Factory!

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Check out Sugar Factory: sugarfactory.com

Paris Las Vegas Hotel
3655 Las Vegas Blvd South
Las Vegas, NV 89109

See their Yelp reviews here!

Yelp Elite Event: Seasons 52 – Santa Monica

Food Adventures, Los Angeles

The Yelp Elite – kinda sounds like some sort of secret society, doesn’t it? Though browsing crowd-sourced restaurant reviews has become ubiquitous especially among those with smartphones, a lesser known aspect of Yelp is the Elite Squad – a collection of members who post high quantities of quality reviews, photos, check-in tips, and other contributions to the Yelp Community. One of the perks of being Elite? The opportunity to experience new restaurants (and older ones looking for a fresh perspective) with 100 of your newest friends. Cass and I went to such an event this past Monday at Seasons 52, a new New American restaurant just across the street from the beach here in Santa Monica.

Seasons 52

Seasons 52

We parked at the structure adjoining the Santa Monica Place mall and walked over to Broadway and Ocean Avenue. Literally seconds from the sandy beach and surrounded by palm tree lined sidewalks, Seasons 52 fits in perfectly with its seasonally changing, health-conscious menu. As our friendly bartender Nathan pointed out, every item on their menu is under 475 calories and nothing is prepared with butter or deep-fried in oil. How could food taste good without butter?? we asked ourselves. But we were in for a treat…

Beautiful Bar

Beautiful Bar

We had arrived early, so we spent some time hanging out by the bar and admiring the stunning decor. Warm, inviting wood trimming, crystal clear glasses all emblazoned with 52, bottles upon bottles of domestic and imported wine… we could tell that this would be a great place to return to for happy hour.

A Warm Welcome

A Warm Welcome

After checking in, we were invited into a large private dining room set up in the back of the restaurant. The long tables seating ten at a time hinted at the evening’s family-style meal. Seasons 52 even printed cute little menus that read “Welcome YELP! Elites!” across the top. Brownie points!

The Wine

The Wine

Three varieties of wine were endlessly flowing throughout the evening – a sustainable Sauvignon Blanc from Honig in Napa, a Monastrell from Wrongo Dongo in Spain’s Jumilla region, and a Garnacha from Alto Moncayo in Spain’s Campo de Borja, known as The Empire of Garnacha for the prevalence of the namesake grape. We sampled the white first – crisp and ice cold, it turned out to be our favorite of the night.

YELP SWAG

YELP SWAG

Every table was decorated with Yelp SWAG from shot glasses to bottle openers to paper fans. While mingling with fellow Yelpers and waiting for the food to arrive, we kept busy by trying to figure out how to add our new-found friends through the Yelp App.

Kona Crusted Grilled Lamb Lollipops

Kona Crusted Grilled Lamb Lollipops

Our table was presented with the lamb chops first, and what a great start it was! This also turned out to be the best dish of the night, hands-down. The rub was sweet and smoky and reminiscent of really good kalbi, the meat was tender and juicy, and the Frenched bones allowed us to enjoy this as a “finger food” of sorts. I could have polished off a whole plate of these!

Shrimp Cocktail

Shrimp Cocktail

Next up was the shrimp cocktail, served with parsley, lemon, and cocktail sauce. It was good but nothing particularly special. The shrimp were all parboiled until barely opaque, and the serving portion was generous for our table to share.

Double Hummus with Crisp Sea Salt Lavash

Double Hummus with Crisp Sea Salt Lavash

What’s the green stuff? I heard murmuring throughout the room. A quick glance at the menu revealed the identity of the mint and edamame hummus, a delicious modern spin on traditional chickpea hummus. Its partner in crime was a flavorful roasted red pepper hummus. The lavash strips were crispy and made for excellent carriers of the house-made hummus.

Chicken Quesadillas

Chicken Quesadillas

We then ventured south of the border with these hot and crispy chicken quesadillas with grilled chicken, pico de gallo, and melted cheese. I liked how some of the bits of cheese went astray and turned extra crispy on the griddle. A twist of lime and I was a happy camper!

Stuffed Mushrooms

Spinach Stuffed Mushrooms – under parmesan-panko crust

I really enjoyed these cute little bite-sized treats, and I would love to borrow the recipe for a party sometime! (Hint, hint.) The portobello mushrooms were juicy and hearty, and the spinach added such a substantial filling that you don’t even miss the cheese or meat or seafood that other, more fatty stuffed mushrooms usually wallow in. The crunchy topping of parmesan and panko really brought the whole bite together.

Tuna & Avocado Sushi Roll

Tuna & Avocado Sushi Roll

No healthy Californian / New American type of place would be complete without a fresh sushi roll, but unfortunately this roll was not a great representation. The soy paper wrapping was interesting but the rice was hard and not formed properly (too squished?). The tuna and avocado did taste pretty fresh, so that was a saving grace.

Fig & Goat Cheese Flatbread

Fig & Goat Cheese Flatbread

Our table nearly missed out on the flatbreads (there was some miscommunication regarding which tables were served what and in what order), but luckily Community Manager Brittany B saved the day and we were able to try them both. The fig and goat cheese flatbread was pretty good. The menu described it as topped with applewood smoked bacon, sweet cipollini, arugula, 15-year balsamic, and fresh mint. I liked the sweet balsamic glaze that was drizzled over the top; it really tied together the hodge-podge of toppings.

Ripe Plum Tomato Flatbread

Ripe Plum Tomato Flatbread

And finally, the tomato flatbread, reminiscent of a margherita pizza. The flatbread itself was a bit dry and cracker-like, but I really enjoyed the fresh tomato and the generous sprinkling of chiffonade of basil. This tasted great paired with the Garnacha.

All in all, we really had a great evening. Many thanks to Brittany B for pulling together such an awesome tasting event, and cheers to Erica and the team at Seasons 52 for their hospitality, friendliness, and delicious food and wine! I was impressed with the staff’s ability to juggle so many tables of hungry Yelpers with such grace and efficiency. This was my sixth Elite event and though each one was different, there are not many restaurants daring enough to host a sit-down, family-style meal for this many people, all of whom are avid review writers. I think they did a great job, especially with the way they smoothly handled the minor hiccup our table encountered.

We can’t wait to come back to Seasons 52 to sample more of their 475 calories or less menu…. and so I can indulge in an entire order of kona crusted lamb all to myself. ;)

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Check out Seasons 52: seasons52.com

1501 Ocean Ave
Santa Monica, CA 90401

See their Yelp reviews here!

Not near Santa Monica? Fear not – Seasons 52 has 39 locations nationwide – check out their website to find the one nearest you!

Bacchanal Buffet – Las Vegas, NV

Food Adventures, Las Vegas

Las Vegas really has something for everyone. This is especially true at the Bacchanal Buffet in Caesar’s Palace, which recently underwent a $17 million renovation to its 25,000 square foot dining area. Featuring over 500 dishes prepared daily, some of which are made to order, this buffet is the hottest and newest in town.

Rainbow of macarons!

Rainbow of macarons!

It was literally and figuratively difficult to digest that two hour eating marathon, but as they say, pictures say a thousand words. If we missed any descriptions or details, let us know in the comments and we can try to fill you in!

Based on what we could see from the main dining room, there was an extensive seafood section (both hot and cold) and Mexican food with an impressive variety of freshly prepared salsa. Prioritizing, we decided to visit the seafood section first.

Cocktail Shrimp

Cocktail Shrimp

Giant shrimp, conveniently peeled down to the tails, piled over ice. The shrimp were sweet, tender, and plentiful. Don’t miss the sauce bar next to it – there’s plenty of tartar sauce, cocktail sauce, and drawn butter to be had.

Green Mussels

Green Mussels

These steamed cuties propped up in ice were a unique find in a cold bar. The mussels were a bit chewy and probably would have been better hot.

Speaking of hot…

Seafood Guys

Seafood Guys

Just behind the counter of mollusks and crustaceans on ice, these friendly fellows loaded steamed crab legs into large pots of boiling water to reheat. Occasionally one will leave his post to shuck fresh oysters for patrons wandering by.

Mmm snow crab legs

Mmm snow crab legs

Plenty of cold crab legs lay over beds of ice, but if you prefer them hot, just hand an empty plate to one of those friendly guys and grab yourself a nice pile of legs. We took a break from exploring to enjoy our first few plates of noms.

Enjoying the crab legs at the table

Enjoying the crab legs at the table

The glass panes in the newly renovated dining area let in beautiful sunlight. What a beautiful way to spend a summer evening in the desert!

Centerpiece

Centerpiece

Even the centerpieces at the table looked stunning. The head-to-toe renovation, and even little touches like the table decor, truly made this whole experience beautiful.

And now for more food…

Crawfish and paella

Crawfish and paella

Next to the cold seafood bar was a selection of  hot seafood dishes like cajun-style crawfish, paella, sauteed fish, and more.

Oysters and Shooters

Oysters and Shooters

At the very end of the cold bar, fresh oysters are shucked to order. Some are served raw on the half shell (my favorite!) and others are destined to become part of these delicious oyster shooters (pictured above, top right). Basically like a non-alcoholic mix of tomato juice, cocktail sauce, and tabasco, the shooter had a great kick immediately soothed by the silky oyster. Another great addition to the cold bar was the ceviche (pictured above, top left). With lots of lime and chopped peppers, the fish was tender and deliciously tart.

Prime Rib

Prime Rib

While I moved on to more plates of hot crab legs, Martin went to check out the terrestrial offerings. He came back with this succulent, inch-thick slice of rare prime rib. The generous slice would fit right in at Lawry’s, although it did look a bit lonely without the jus, yorkshire pudding, and mashed potatoes.

Roasted Goods

Roasted Goods

Alongside the prime rib were roasted kielbasa, double-chops of lamb, and rotisserie chicken. Yum! Also on this side of the buffet were pizzas, pastas, and Southern-style barbecue complete with brisket and ribs.

Dim Sum

Dim Sum

Around the corner and past the cheese, charcuterie, and honey bar lies a taste of the East. Stir-fried Chinese dishes, dim sum style dumplings, glistening nigiri sushi, barbecued charsiu pork and Peking duck, and even soups.

Chinese Goodies

Chinese Goodies

Martin brought back a dim sum variety of xiao long bao (soup dumplings), egg rolls, fried gyoza, and sticky rice wrapped in lotus leaf. (If you look in the background, there’s a peek of a little salmon nigiri.)

Tonkotsu Ramen

Tonkotsu Ramen

I wove my way to the noodle soups and gleefully ordered a bowl of tonkotsu ramen. The chashu was fatty and the bowl was full of menma (bamboo), so that was awesome. Unfortunately the broth was a bit grainy, so I ended up setting this aside and heading to the desserts.

Artsy slider and macarons

Artsy slider and macarons

Our friend set up an artsy plate of a single slider and some colorful burger-like macarons. We just had to snap a quick photo before proceeding to…

Candy (for decoration only)

Candy (for decoration only)

The dessert section is amazing. Like a grownup version of frolicking through Willy Wonka’s Chocolate Factory.

Display Case

Display Case

Nearly all of the desserts come served on either a colorful square plate or in cute shot glasses.

Red Velvet Cake

Red Velvet Cake

Even the cakes come nearly bite-sized. The red velvet cake was moist although the frosting was a bit too sweet.

More sweets

More sweets

One of our other friends grabbed the Oreo dome and marveled at the surprise inside (hint: the mini Oreo garnish isn’t the only Oreo in town…)

Shot Glass Desserts

Shot Glass Desserts

The chef’s special, the taro panna cotta, and blueberry cheesecake. It was hard to resist grabbing one of everything!

Gelato and mochi

Gelato and mochi

The pastry chefs here even make their own gelato and sorbets. Also available at the frozen goods section are mochi ice cream like the ones made by Mikawaya here in LA.

Cake Pops

Cake Pops

Perhaps one of the cutest bite-sized desserts are cake pops. The pink ones above are strawberry cheesecake while the conical ones are triple chocolate.

Dessert Variety

Dessert Variety

Perhaps the most interesting was the taro panna cotta. The flavor profile almost exactly replicated halo-halo. The chef’s special turned out to be a spongy raspberry shortcake in a custardy creme anglaise. Yum! Lastly, the shot glass dessert on the right was the tiramisu. Chocolate mousse layered with espresso dipped lady fingers and topped with a mascarpone creme. So good. The macarons had a crispy shell that shatters when you look at it, and the ganache fillings added a great flavor.

Dessert Variety #2

Dessert Variety #2

Sitting next to the cake pops are these cute crispy chocolate cones filled with a chocolate mousse. A fun and cute little treat! In the background, you could see I also went back for seconds  of the tiramisu. And who could miss those chocolate covered strawberries?

Chocolate covered strawberries dipped in pop rocks

Chocolate covered strawberries dipped in pop rocks

The grande finale – chocolate covered strawberries dipped in Pop Rocks. That’s right, my friends. Pop Rocks! Take a big bite out of these juicy sweet berries and the sprinkles immediately fizzle on your tongue. These are incredibly fun to eat and wonderfully delicious. We made sure everyone at the table got to experience it!

A brief look back..

A brief look back…

After indulging our gluttony for about two hours, we finally stood up and with our belly full of noms and our faces lit up with smiles, we walked out of the Bacchanal Buffet knowing we would definitely recommend it to anyone visiting and looking for the all-you-can-eat experience. The price is comparable to other higher-end buffets (here’s looking at you, Wynn) and the variety of and quality of the dishes (especially the desserts) is fantastic. Come hungry.

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Check out Bacchanal Buffet: caesarspalace.com

Caesars Palace
3570 Las Vegas Blvd South
Las Vegas, NV 89109

See their Yelp reviews here!

For weekend dinner, $50 per person. Bacchanal is available with the 24-hour Buffet of Buffets Pass with a $15 supplemental fee.