These modern abstract works are nods to the history of the Mississippi Delta as a cotton growing region. This large installation is a decorative take on a loom while the opposite wall features large rolls of denim. Once folks figure that out, it will catch on fast. Then just stand back and watch while they grill up a dish just for you, fresh and with just the things you like in it. Tell them what kind of meat and what sauce you want. Next, give the bowl to one of the workers at the grill. Grab a bowl and fill it with your choice of fresh vegetables. Chef Smith said that guest acceptance of the dish has been slow because many are unfamiliar with it. The dining room decor includes reclaimed wood from an old barn and this wall made not of wood but of industrial leather belts.Īngela’s favorite item of the evening was the beef Mongolian barbecue with mirin soy sauce. The Asian section offered several favorites from noodles to gyoza to whole roasted striped bass. Wandering into the international section, we found shrimp Creole, coconut jasmine rice, and more. The buffet keeps many of its side dishes in Lodge enameled cast iron pots because, as Chef Smith says, “It just makes the food taste better. (Pro tip: If you plan to fit anything else on your plate, ask for a small slice of roast beef.) The vegetables offered vary daily, but you can always get greens and peas or beans. Roast beef, ham, and turkey are available with gravies and au jus. That’s not to say that the classics are ignored. Billboard star, chef Terrence Ward, supervises the food and greets guests. Across the room, there’s a Mongolian barbecue grill, and in between is food representing much more than just the standard fare. There’s a tandoori oven baking na’an and turning out wonderful meats. The Gold Strike’s director of cuisine, Chef Andrew Smith, has a much broader vision of modern American food. But that’s not all that Buffet Americana is about. When you hear Americana in the context of food, your mind tends to jump straight to American icon foods like hot dogs, hamburgers, fried chicken, and apple pie. We were recently invited to visit Buffet Americana at the Gold Strike casino in Tunica. Their home style cooking stands up against anyone’s. Yes, they are cooking tremendous amounts of food every day, but they are doing it well. One is the Old Country Store in Jackson, Tennessee. Unfortunately, it is usually steam table upon steam table of mediocrity and mass production. Little Billy only eats chicken fingers? And little Suzy doesn’t like anything on her plate to touch? Load up little Billy with chicken fingers and get little Suzy a new plate for each item. The vast majority of buffets are simply opportunities for diners to maximize their intake. What there aren’t many of is destination buffets. The more stars the longer the acceptable journey. That’s essentially the entire premise of the Michelin system. There are destination restaurants, restaurants worth the trip for a meal.
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