Page 18 - Jackpot Magazine South ~ January, 2024

CASINO DINING GUIDE
Beau Rivage reopens refreshed buffet
New stations, updated menu, new look
BILOXI — Beau Rivage reopened its buffet in November following a multi-million-dollar refresh. The Buffet welcomed guests to its newly renovated space on Thanksgiving Day, Nov. 23.
Beau Rivage Executive Chef Kristian Wade, who said he was thankful to be able to reopen the buffet in time for the holidays, said buffet offers guests new food options, including royal reds, Cajun shrimp Alfredo, deep-fried Cajun catfish and other coastal cuisine, along with additional live action stations including a Mongolian grill and dessert station. “This allows us to serve the freshest food possible, efficiently and
effectively,” Wade said.
The restaurant’s fresh
contemporary design features bright patterns and a Coastal color palette that complements the original brick, tile and copper motif. Updated carpet, wood plank flooring, paint, lighting and bold wall coverings enhance the space, and the relocation of the salad station improved the room’s layout by creating an open floor plan. Modern amenities have been added for guest convenience, including a new ice cream station and two new self-serve beverage stations that feature 25 options.
In addition to aesthetic upgrades, the buffet provides new food presentations, including more live cooking stations and smaller portion- sized serving pans that provide attractive displays and, more importantly, better food quality. Residential size serving cookware conducts heat more efficiently to keep food hotter longer.
The Buffet at Beau Rivage has a fresh, new look.
Returning guest favorites from breakfast, lunch, brunch and dinner include in-house smoked ribs, gumbo, fried chicken and prime rib. New features include a Mongolian grill, allowing guests to create customized Asian entrees, a waffle station, and a live-action dessert station with cooked-to- order treats, such as Bananas Foster and fresh beignets. These complement popular stations like create-your-own pasta,
omelets made-to-order, and the expansive carving board. The brick oven station offers gourmet pizza and a variety of one-pot baked dishes. Southern favorites, such as seafood gumbo, crawfish etouffee and jambalaya, return to the menu, and additional healthy and vegan options are just some of the more than 30 newly added selections.
Saturday nights feature a variety of seafood: fried catfish,
18 JACKPOT! MAGAZINE • January 2024 THE SOUTH’S LARGEST GUIDE TO GAMING & FUN • www.jackpotmagazine.com