Wynn Magazine



The already sumptuous Buffet at Wynn gets a decadent new look—and even more incredible dishes. Sensory overload? That’s the goal.

The Buffet at Wynn was never a room one would describe as austere, what with its Carmen Miranda–meets– Willy Wonka décor; its central, sky-lit atrium bursting with oversize fruit and flowering trees; a dessert counter drawn straight from a sugar-crazed child’s wildest fantasies; and at least 16 live-action cooking stations. Just when you might think a dining venue has hit its sweet spot, however, Wynn tradition says it’s ripe for a refresh. Its newest incarnatio­n, replete with sushi station, hand-dipped chocolate treats, more than 100 new dishes, and a theatrical­ly flaming rotisserie defies any attempt to describe it without hyperbole. The first feeling that should come over people who dine there this holiday season, according to Roger Thomas, Executive Vice President of Design and Developmen­t for Wynn Resorts, is delight. “It is a delicious and exquisitel­y presented experience with every one of the five senses considered,” he says. From the start, the Wynn buffet experience is visual, as guests enter beneath an array of chevron-patterned, tasseled draperies in vivid colors of persimmon, tangerine, lemon, and raspberry lollipops. As splendid as freshly picked fruit, those same hues are reflected throughout the buffet area, appearing on awnings and seating, and as accents on walls and ceilings. In addition to brightly colored awnings used to identify food stations, sculptures of stainlesss­teel tuna, mahi mahi, sausage links, and ham artfully designate the seafood and charcuteri­e stations. “In the 16th or 17th century, signage was not in language but rather visual cues. In turn, we have created sculptures in gold and

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