Comments on: Las Vegas … We Have Good Food Here

By: hugitout

hugitout — Sat, 11 Apr 2009 23:53:13 +0000

shoedog – Of course if the buffets of lesser quality lowered their prices, some people would eat there more and say it tasted better, such as your example of IP charging 2.99, b/c these people are looking at bang for their buck. Hell, some of them may even eat stale bread and canned meat if they were comped. But then, there are those that won’t eat there even if it was free, b/c the food poisoning or runs they get afterward isn’t worth the risk for some. I do agree that Vegas should have kept some of their food deals, but it doesn’t mean serve crap at low prices. Maybe raise the quality of food w/o raising the price, and take a bit of the loss at the buffets and make it up in the casino? If they can’t price it less all day, do it during the less busy hours of the day, like Excalibur is now offering w/ their 2 for 1. Hopefully more will follow this trend.

By: Shoedogbob

Shoedogbob — Sat, 11 Apr 2009 22:06:38 +0000

Can anyone answer as to why some Vegas buffets are consistently of poor quality? They are rated bad over and over again but never try to do anything to change. How do they get away with this? Restaurants in my area would simply go out of business. Also when did Vegas turn the corner and start charging normal prices for food instead of the 2.99 deals they were heavily known for? I’m surprised it took them that long to figure that people flying 3000 miles still need to eat and they would pay anything for food. Someone in casino marketing had a revelation and decided they could make a ton of money on food because the people would still come. So what is Vegas known for now ? Porn slappers and the Bellagio water fountains. You never hear anyone talking about a 2.99 steak dinner they had in Vegas. Another thing…. if Imperial Palace charged 2.99 for their buffet would people say the food tasted better and the ratings go up? As sad as it is yes they would in my opinion.

By: LuvinLasVegas

LuvinLasVegas — Sat, 11 Apr 2009 03:12:40 +0000

The buffet photos are making my mouth water! We haven’t tried Mirage’s buffet since renovation, I’m guessing it’s better now since it’s on your top list. We’ll give it a try on our next trip. Thanks for the tips!

By: Rex

Rex — Thu, 09 Apr 2009 22:28:40 +0000

I show it more each year. It’s inevitable with age. I am around 190lbs which is 20lbs heavier than I weighed prior to age 35.

I never completely bought into the American car-culture, though. I don’t have an aversion to simply walking or biking. I actually prefer it to being in an automobile.

I gain weight in the Summer and lose it in the Winter. I simply can’t walk as much in 108 degree weather as I can when it is 55 and drizzling, so I will actually gain 10-15lbs June-September, and lose it back in October-February. This is the reverse of almost everyone else on the planet.

Such is life in the desert.

By: hilorain

hilorain — Thu, 09 Apr 2009 14:54:45 +0000

Hey Rex,

As much as you say you frequent buffets, how is it that your mid section hardly shows it?

We love buffets but have to control the frequency as our handles start to appear really quickly. See at the next buffet line……..

………hr

By: tully

tully — Thu, 09 Apr 2009 08:13:10 +0000

The food industry has under gone a lot of consolidation in recent years, just like every other industry. And the big companies all get their raw ingredients from the same sources. Processing occurs in factories that may slap dozens of different name brand labels on whatever is being produced.

The only exceptions would be farmers’ markets and meat, poultry, and dairy from local farms. These places usually sell direct to the public, but a few restaurants will make use of products from them also. Very few, however.

The food biz has become very homogenized—anyone can quickly rattle off at least a dozen chain restaurants (fast food or “sit-down”) present in every US city. And the locally owned places buy from the same suppliers as the chains. Everyone starts with pretty much the same “stuff” in the kitchen, so it really comes down to the cook or chef. And you’d be surprised how little “cooking” actually happens in some restaurants—-unless you think heating or plopping in a deep fryer constitutes “cooking.” “Better” places usually cook from scratch more, and seafood is usually prepared in the kitchen. If it’s anything breaded—not likely. And “homemade” soup? Hahaha.

By: Andy Steiner

Andy Steiner — Thu, 09 Apr 2009 07:39:39 +0000

Stu,

If you really want a good discussion on the various merits of not only buffets but many off-strip breakfast type restaurants, surf over to the Southwest board on chow.com.

http://chowhound.chow.com/boards/6

By: Disco Stu

Disco Stu — Thu, 09 Apr 2009 07:00:34 +0000

Do you have a breakfast buffet recommendation? Breakfast has a sameness about it that makes it more difficult to stand out. People can rave all they want about the crepe station at Paris (meh) or some dude that hooks up a mean omelet, but I am talking about overall presentation.

Actually I want to try Phillips Flagship the next time I roll up I-95 to D.C. That place is in a great location.

I liked the list of the seven places, by the way. I am hoping you can provide some local wisdom on their breakfast offerings.