Wynn Magazine - - FRONT PAGE -

“We are for­tu­nate to ex­pe­ri­ence a wide range of ac­co­lades for all of our restau­rants, yet The Buf­fet is with­out ques­tion a per­sonal fa­vorite, not only for my­self but for all Wynn ex­ec­u­tives, in­clud­ing Steve Wynn, who I saw in The Buf­fet three times last week. I hon­estly be­lieve what’s in­te­gral to our Buf­fet ex­pe­ri­ence is not merely the quan­tity of food, but most im­por­tantly the qual­ity and va­ri­ety of choice (the fact that Steve is fa­mously a ve­gan and yet loves The Buf­fet speaks to that idea). I’m also sure that’s why nearly a mil­lion cus­tomers dine in our Buf­fet ev­ery year. My per­sonal fa­vorites are the carv­ing sta­tions, where you can get mar­i­nated sliced flank steak, prime rib, roast tur­key, or a va­ri­ety of sausages, and the crab sta­tion, which is in­cred­i­bly pop­u­lar, pri­mar­ily be­cause the crab we use is of the high­est qual­ity. In­deed, all of the Buf­fet’s chefs and culi­nary staff know it’s their re­spon­si­bil­ity to pro­vide the guest with an ex­pe­ri­ence as though it were the most ex­pen­sive meal they were go­ing to en­joy in Las Ve­gas. That’s the rea­son The Buf­fet has been con­sis­tently rec­og­nized as the best within Las Ve­gas—and this is a buf­fet town.”

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