Las Vegas' Only Seafood Buffet Features Interactive Sushi Stations, Sommeliers and

More Than 13,000 Square Feet and 200 Tons of Fresh Seafood

from Every Corner of the Earth

LAS VEGAS - Having taken the buffet concept to new heights, the Rio All-Suite Hotel & Casino in Las Vegas is set to once again redefine the category with the Village Seafood Buffet's that is NOW OPEN.

From customizable sushi prepared right in front of the guest to sommeliers available to pair seafood selections with the finest of wines, Village Seafood Buffet is Las Vegas' only seafood buffet.

Refined, elegant and boldly designed, the Village Seafood Buffet is under the direction of acclaimed Chef Richard Leggett, serving the freshest seafood from around the world, flown in daily with restaurant-style execution.

The Market List

To make Las Vegas' only seafood buffet the success it has come to be since opening in 1997, a tremendous effort is required, consisting of purchasing only the freshest seafood, proteins and ingredients from around the world. Here is snapshot of the Rio's "shopping list" for the top items purchased every month:

Item

Vol. in Lbs.

Crab Legs

29,000

Lobster

25,000

Shrimp

18,604

Oysters

6,600

Prime rib

5,451

Butter

4,968

Salmon

3,400

Beef ribs

2,220

Chicken

1,960

Mussels

1,310

Olive oil

1,248

Catfish

1,245

Cannelloni

1,155

Green beans

900

Sausage

900

Mahi

800

Tuna

800

Chow Mein noodles

760

Pollock

610

Parmesan cheese

400

Penne pasta

400

Cheddar cheese

260

The Cuisine

From freshwater prawns from Indonesia to Pacific salmon, Alaskan king crab, Canadian snow crab, Shrimp from China and slipper tail lobster from Southeast Asia, the Village Seafood Buffet purchases more than 200 tons of fresh seafood annually. "With our year purchase the size that it is, this makes Village Seafood Buffet one of the largest buyers in the world," says William Becker, vice president of food and beverage, the Rio.

Complementing its global menu, chefs designed the new Village Seafood Buffet to capture an international array of unique flavors. This includes featuring the essence of the Mediterranean, the vibrant cooking traditions in the Pacific Rim, the rich and flavorful creations indigenous to the Baja region, the exotic, eclectic flavors of South America where guests enjoy carving stations featuring six types of proteins that be made into succulent skewers and the diverse ingredients and cooking styles of North America.

To pair with the cuisine, sommeliers will pair wines that bring out the best flavors in the selections. In addition, the Rio beverage team developed a collection of specialty cocktails. With fresh sushi remaining a primary component of the menu, the team created the "Coast to Coast," a refreshing blend of gin, berry cognac, cucumber, fresh lemon and just enough ginger syrup to give a hint of Asian influence.

To complete the experience, the gelateria, otherwise known as the dessert station, showcases the custom-made silver rotating gelato display with 10 flavors and flambe station, as well as a bevy of classic plated deserts including cheesecakes, cookies and crème brulees.

The Decor

Visual enhancements immediately captivate attention. From the grand new entrance showcasing metallic pieces that depict the ebb and flow of the ocean tides, to commissioned artwork from renowned artist Brad Holland prominently on display, the all new Village Seafood Buffet features 13,000 square feet of bold new colors and design, emphasizing the cool hues of the ocean's blues and ice-frosted whites. Cuisine is presented in a clean fashion, with food stations set up to mirror that of a seafood market. Further differentiating Village Seafood Buffet from all others is that selections are served in much smaller portions as compared to a typical buffet, enabling chefs to refresh more often. In fact, guests can expect popular selections such as lobster to be refreshed practically every 10 minutes.

Guests experience a new sound system boasting crisp sound quality and new lighting special effects. Attention to customer comfort is abundant with new tables including Viking tables that seat 15 to 20 guests, leather chairs and high back banquettes in various shades of metals, blues and purples, which add warmth and modern style and to the atmosphere. .

The Chef

Chef Richard Leggett graduated from the Johnson Wales Culinary Institute. His professional career brought him to The Ritz-Carlton, Atlanta and Victoria and Albert's in the Grand Floridian Resort, then to Cafe St. Louis at Paris Las Vegas, before becoming the specialty room chef at the Village Seafood Buffet. No single dish is more important than another and each menu item is produced to stand alone in both flavor and presentation.

The Hours and Price

Village Seafood Buffet is open daily at 4 p.m., closing at 10 p.m. Sunday through Thursday and 11 p.m. on Friday and Saturday. Price is $38 (plus tax) per person and $23.99 for children ages four through eight. Children under three are free.