Finally, after a couple of aborted attempts the last year or so, I made it to Bacchanal. Maybe my expectations were too high, but I left disappointed. The two major drawbacks were bland flavors and cold/lukewarm food. I preface this by saying I ate at non-dinner hours, when many of the heavy-hitter items are not found. None-the-less, a $39 ($29 earlybird pre 10:00 am) brunch should rank with the tops of any Vegas buffet. I did not find this to be the case. Sadly, I had better experiences at some of the value-based Stations buffets. What Stations does that Bacchanal does not is at least keep its food relatively hot. A disturbing trend among Strip Vegas buffets is found with individual servings, probably instigated by the Cosmo. Stations does not try to be cute, but rather accepts buffet preparation and service for what its intended design is - bulk quantities of food, preferrably good-tasting, to the masses. As my friend ken2v attests - fancy dining it ain't. That's the impression I had with Bacchanal with all its small dish shapes and sizes. A buffet is not about the presentation, but the food. Speaking of such: Prime rib was completely flavorless, making me wish I was at the Cal coffee shot eating the $9.95 special instead. Crawfish was standard Vegas buffet quality - dry, tiny and flavorless. Chilled crab claws were also without flavor. Red velvet pancakes - never tried them and after eating those, see no reason to ever eat them again. Save the eggs benny for restaurant sit-down service. They don't keep on a buffet and Bacchanal's version of lobster benedict was evidence of that. An individual ravioli in cream sauce had potential, but why serve it in that form when it cools off so rapidly. On a sidenote, all Vegas buffets put food out too far in advance instead of trying to cook/serve to demand. That could be the nature of a bureaucratic kitchen workforce and screws with a place like Bacchanal trying to offer a restaurant approach to a buffet. I know trendy places want to get away from the steamtable mentality, but that how a buffet work best. Back to the food: A Chinese-based soup wasn't any different that what is found on other buffets. And like the serving bowl of steamed clams sitting out on the counter without heat underneath it, temps were lukewarm. Both tasted okay, but nothing special. The truffled pizza was fine, but not distinctive. Mussels were served smoked and regular and a "cheaper cut of meat" when it comes to seafood. Meh. Cold shrimp (one of the most overrated food items anywhere) was adequate. but at least had a remoulade sauce to go with. Not much of a salad selection. Maybe that picks up at night. The above are examples of items I tried that left me uninspired. To be honest, I can't come up with that one dish that strongly appealed to me. Don't get me wrong. This isn't a bad buffet. However, it does not live up to its hype. In fact, the there was no wait to get in at 9:45 am and the dining room was relatively quiet throughout the lunch hour. If I had to pick a fave part, it was the chilled watermelon and carrot juice.