Bellagio offers all-you-can-eat caviar


51 Responses to “Bellagio offers all-you-can-eat caviar”

  1. dawdler says:

    “But we like to respect the integrity of the dish.”

    Too late.

  2. bo1n6bo1n6 says:

    Anyone else think caviar is WAY overrated? Am I missing something?

    • Luke Sideris says:

      If you’ve had salmon or flying fish roe like in the picture, you probably had it on sushi. It’s good, but very different from beluga sturgeon or osserta which are typically served on blini with other ingredients to mix with.

      The finer grade caviars tase completely different and have a saltier, more complex flavor. They’re very expensive, typically over $100 per ounce. The fish themselves are nearly extinct which adds to the high prices. If you ever have the opportunity you should try beluga caviar before it’s gone forever, it’s very good.

    • bcsizemo says:

      I’m this way with lobster…I just don’t care for it.

      • Bradley Robinson says:


        And caviar.

        The former has no taste and the other tastes like, well, fish eggs.

        • millie fink says:

          But oh, they’re both expennnnnnnsive! 

          I think people are eating money when they eat such things. It’s supposed to imply that they’re above or better than other people. Which makes what they’re eating taste better (to them).

          • stegodon says:

            i just like lobster. i’ll boil a lobster and eat it sitting on the couch in my sweats with my dog. no implication, just crustacean. 

          • bcsizemo says:

            To me lobster has an almost sour flavor to it, and I’ve tried it several times.  It is a similar flavor that scallops have that I don’t like.  Crab is alright, but not something I’ll spend money on.

            Honestly for me, in terms of seafood, I love some fresh flounder.

          • dawdler says:

            no implication, just crustacean.

            You need to sell that tagline to Red Lobster or something.  It’s perfect.

          • retchdog says:

            ditto to stegodon. i haven’t eaten lobster in public in years; at restaurants it’s expensive and often part of an over-elaborate dish (done in order to 1. justify the high prices; 2. bulk up the dish with cheaper ingredients).

            it just tastes good. i’ve loved it since i was very young. and what about everyone who didn’t eat lobster just because it was what indentured servants got fed? from wikipedia: “… servants specified in employment agreements that they would not eat lobster more than twice per week.”

      • robuluz says:

        Most lobster tastes like dirty dish water. Crab is superior by far, and my personal favourite is the Balmain Bug (which is actually a species of lobster). Very sweet and delicious.

    • IamInnocent says:

       Absolutely… truffles though.

    • lev36 says:

       Caviar is overrated. Get a can of poppy seed pastry filling instead – looks the same on a cracker, but is in fact yummy instead of gross.

  3. Petzl says:

    The words “world’s finest caviars” do not deserve to be next to the words “Ikura and Tobiko.”

  4. spacedmonkey says:

    Ikura is great, sujiko is amazing, and tobiko is okay, but none of those are what I would call caviar.   I went to an all you can eat ikura-don place once that was amazing, though.

    • get_snarky says:

      I spent a summer in Alaska packing ikura for export to Japan. I was covered in it, and no matter how many times I washed my clothes I could not get that smell out – and ended up tossing them. While I love caviar, I can’t stand ikura. Still. (I brought a box back – 2kgs! – for a friend’s mom who’s from Nagasaki. She and her friends went NUTS. I think I basically gave them $2500 worth of ikura.)

    • billstewart says:

      For those of us who don’t eat meat, Ikea has a packaged-like-caviar product made from a black seaweed that’s pretty tasty.  It’s not exactly fishy, but it has a salty oceany taste that’s something in the correct direction, and it’s priced like seaweed rather than like caviar.

  5. timquinn says:

    But I can eat cow for weeks and only take one life. This just seems cruel. 

  6. Bradley Robinson says:

    As if I needed another reason to avoid Las Vegas.

    • TWX says:

      Heh.  I had sworn off Vegas after a combination of vehicle breakdowns and no obviously open repair shops on a Sunday, finding no slot machines that take coins anymore and that everything now runs on a form of plastic, and the end of the Star Trek Experience.  Being able to try something normally hideously expensive for only a ridiculously expensive price actually appeals…

  7. The “American caviar” can be quite good and drastically cheaper than the imported stuff, but calling any of what is on that buffet the “finest” is laughable.  Seems like they’re going for the cruise ship, quantity over quality customer.

    • Romana_Clef says:

       I think that’s implied in the phrase “all-you-can-eat.” It’s impossible to prepare “quality” in enough quantity to satisfy that phrase.

      • LinkMan says:

        I’ve been fortunate enough to eat at a handful of extraordinarily high quality restaurants where the standard prix fixe meal was more than I could possibly eat.  And I have a very, very large appetite.

        They generally don’t use the phrase “all you can eat” at those places, though. And they charge a little more than $37.99, too.

        • TWX says:

          I have never eaten at one, but I’ve heard of restaurants where the prices are not on the menu.  The mentality is that if you have to ask, you probably can’t afford to eat there.  I would expect that some restaurants like that will just serve you until you’re sated, or will attempt to judge your appetite and serve you accordingly.

        • blueelm says:

          Almost any multi-course meal is more than I can eat. This is really embarrassing at formal dinners. Luckily, I almost *never* have anything like that in my life anymore!

          And now that food is an issue, I really am grateful my days of eating what is prepared regardless of how it makes me feel because it would look bad if I didn’t are behind me.

          • retchdog says:

            I didn’t understand it either until I had a five-course meal in a very nice restaurant off the beaten path in France.

            Multi-course meals are supposed to have smallish portions and take hours to eat over relaxing conversation. It’s like combining lunch and dinner and having them both over, say, 5-9pm, preferably with a lot of very good wine.

            Of course, it’s more profitable to turn over a table in 40 minutes, and ridiculously large portions offer a greater `value’ to the less discerning, so here we are…

  8. Kelly Amsbry says:

    I just want to sit at the buffet for a few hours and watch people attempt to fill a bowl with caviar. Sounds like tons of amusement. I would like to sketch their portraits and make them into a coffee table book.

  9. SunShine_K says:

    Hang on…ikura and tobiko as all you can eat caviar?? Hell, Ive been to Korean sushi joints that border on the same thing…make it Beluga or osserta pls.

  10. cjporkchop says:

    “We do have some people who come up with a bowl and want us to fill it up”

    That translates to “We do have some people who have never even tasted caviar, but who have heard it’s super-expensive and therefore want to eat it by the quart just because of that fact. This is why other countries hate America.”

  11. Leo says:

    Now this… *pointing with fork, chewing with mouth open, black caviar bits on face and bib* … this, is classy, folks.

  12. Ian Wood says:

    Fish eggs
    Fish eggs
    Roly-poly fish eggs
    Fish eggs
    Fish eggs
    Eat them up

  13. L_Mariachi says:

    Salmon and flying fish roe are not caviar.

  14. Paul Guertin says:

    Are they also offering all you can eat truffles (both white and brown button mushrooms), foie gras (actually chopped liver), and champagne (ginger ale)?

  15. robuluz says:

    One bucket of delicacies, good Sir! And don’t spare the pomp!

  16. redesigned says:

    because MORE is better…ah vegas.

  17. Aloisius says:

    Personally I tend to like flavored whitefish roe more than most of these (truffled whitefish roe is quite tasty). but my favorite is botargo (cured fish roe – usually mullet). A little sliced onto a dish is amazing.

  18. Christopher says:

    It wasn’t all-you-can-eat, but I once stayed in a Russian hotel that put out large bowls of red caviar for breakfast.

    I’m sure I would have enjoyed it if I hadn’t mistaken it for marmalade.

  19. dawdler says:

    I hear they’re installing vomitoriums at some of the larger buffets in Vegas. 

    Little do they know that vomitoriums apparently never existed.  It’s perfect that Vegas is, in fact, inventing them.

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