The elevator takes you down.īetween March and November, the construction crews brought about a startling transformation. The escalators to the second floor are now running. The second floor-where The Buffet, The Willows, and the bar are located-was closed off in March and reopened the week before Thanksgiving. Sugar-free desserts, popular in the old buffet, are also available. The dessert case dazzles with a wide assortment of pastries associated with high-end bakeries. The selection here varies from day to day, but among the possibilities are key lime tarts and salted caramel tarts with thin, crackly shells, and gelato, as well as cream puffs, coconut macaroons, pecan bars, bread pudding, and cannoli. Updated food stations at The Buffet make navigating food choices easier. There are several kinds of salsa and several kinds of meat and seafood accouterments-like au jus, drawn butter, and cocktail sauce. There is a soup bar (two choices), a salad bar (four choices-you don’t get to design your own as you could before) with fruit plates, and a charcuterie for deli delights like salami. The food items listed above are by no means the only items available at the various stations. You can see the pizza being put in and taken out of the oven. The rotisserie and pizza oven are also in full view. At the Asian counter, foods are prepared in woks while diners watch. Some dishes are made in full view of the customer. You have your choice of scalloped, mashed, roasted, and sweet. In addition to the above, there is a respectable selection of vegetables. Crab legs are served only after 4 p.m., on the dinner menu. All items, except crab legs, are available during both lunch and dinner. There is no designated traffic pattern.ĭiners can go from the rotisserie area (for chicken and pork bellies), to the carving station (for roast beef, turkey breast, or brisket of beef), to the seafood station (for salmon, swordfish, shrimp, and crab legs), to the Asian station (for orange chicken, fried rice, sushi, and spring rolls), to the Mexican station (for stuffed poblano peppers, tacos, refried beans, and rice), to the Italian station (for pizza, spaghetti with giant meatballs, lasagna, and manicotti). The food stations are arranged in parallel counters so that a diner can wander from one food station to the next without waiting for the person in front to move. Whereas before, a buffet-goer likely had to stand and wait in line, plate in hand, while the folks ahead contemplated their options, selections in all areas can now be accessed much quicker. The Buffet’s big change is in the configuration of both the dining room and the food stations. The Buffet offers a number of international cuisine options, like cioppino (pictured). The number of menu choices almost doubled and are awesome. With the new restaurant, the casino kicked things up a notch. The Buffet has always been a popular destination for those who want variety and the ability to pile plates high. That’s the situation that faces diners at the Chumash Casino’s recently renovated, recently reopened, and much-changed casual dining spot, The Buffet. Delicious decisions: The Buffet at Chumash Casino reopens with a modern look and a bevy of cuisine choices HELEN ANN THOMASĭecisions, decisions, decisions.
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