Las Vegas Weekly

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Hot off the grill!

More than 500 items will be available among the nine cuisines in the show kitchens at the new $17 million Bacchanal Buffet at Caesars Palace opening next month. Six hundred guests will be seated in the 25,000-square-foot baronial buffet designed by Japan’s Super Potato. Even the 16,000 bowls, plates and glasses are part of the decorations, with 3,600 jars filled with spices and food products framing the kitchens. Check it out.

Also at Caesars, Serendipity 3 executive chef Michael Wolf has created an edible garden on the Strip so that he can incorporate homegrown vegetables, herbs and spices into his menu items and cocktails.

So when you order a margherita pizza, know that the basil came fresh from a garden and that the heirloom tomato salad was picked right outside the restaurant.

NEW NAME FOR THE HOTEL: When Delano Hotel from Miami takes over The Hotel at Mandalay Bay next year in an unprecedented partnership, watch for three new dining concepts from the Light Group: a Japanese dining destination from Yellowtail chef Akira Back, a casual American bistro by chef Brian Massie of Stack and Fix and a new vision for the Red Square space.

The Light Group, as previously reported here at Vegas DeLuxe, also will reinvent Las Vegas nightlife at the now-shuttered Rum Jungle space with a new club.

FROM STRATTA TO ALLEGRO: The former Alex Stratta restaurant Stratta in the Wynn has changed over to Allegro with executive chef Enzo Febbraro’s rustic at-home cooking style he won raves for in Washington, D.C.

Meantime, Alex is popping up on and off the Strip hosting special-engagement dinners.

Robin Leach has been a journalist for more than 50 years and has spent the past decade giving readers the inside scoop on Las Vegas, the world’s premier platinum playground.

Follow Robin Leach on Twitter at Twitter.com/Robin_Leach.

Follow Vegas DeLuxe on Twitter at Twitter.com/vegasdeluxe.

Follow VDLX Editor Don Chareunsy on Twitter at Twitter.com/VDLXEditorDon.