Picture yourself strolling along a New Orleans sidewalk, surrounded by the sights and aromas of fine cooking. To one side is a restaurant specializing in seafood; to the other side is an establishment preparing steaks and chops. Showboat redefines buffet dining by offering that exact same experience with the opening of its new French Quarter Buffet.
Located on the hotel’s second floor, hours are Sunday through Friday from 11:30am to 8pm and Saturdays from 11:30am to 9pm. Lunch is served until 4pm for $14.99 per person. Dinner is sewed from 4pm until closing for $17.99. Guests receive a complimentary pair of Mardi Gras beads to complete their French Quarter Buffet experience.
Part of a $17 million investment in two new restaurants this year, the French Quarter Buffet replicates a New Orleans streetscape. “Candy for the eyes.’ That’s how Bill de Roode, Showboat’s Executive Director of Food and Beverage, describes the bright and colorful streetscape decor of the 570-seat French Quarter Buffet, with an astounding 7,988 square feet of serving space. Diners stroll down the ‘street’, visiting ‘storefronts’ offering a wide variety of selections, complete with the colors and lights of Bourbon Street, with brick and tile throughout. A flux sky adds to the feeling of being outdoors, as does a park seating area. A separate room with a beautiful hammered tin ceiling creates an intimate feel.
“Showboat has invested in the best chefs to make the French Quarter Buffet truly a first-class dining experience for our guests. We are fortunate to have on board Chef Joseph Giunta from the esteemed Hotel del Coronado in California as our new Executive Chefi’Director of Food Services. Joining Chef Joseph are Chef Michael Siegel and Chef Mail Zarozny, recruited from The Virginia City Buffet,” says DeRoode.
Unlike any other Atlantic City buffet, all the food will be prepared fresh and to order. No pre-cooking and holding in warming boxes until needed. Guests can watch the chefs prepare all food right in front of their eyes. No other buffet can boast such freshness. “From a culinary perspective, the French Quarter Buffet offers many “action stations” where cooks prepare dishes fresh and to order,” adds De Roode. “Each food area has an action station and breads and soups unique to that station.”
The uniqueness doesn’t stop there. All food is served on cutting-edge state-of-the-an black-glass-like hot surfaces - technology not found in any other Atlantic City buffet. Steam tables are a thing of the past! Food is attractively displayed in bright multi-colored casserole-type cookware of various shapes, resting on the cook top. The view from the side of the serving dishes is truly unique, adding a visual flair to the food presentation — part of the ‘candy for the eyes.’
The French Quarter Buffet has the largest kitchen of any restaurant in Harrah’s Entertainment’s twenty-five properties. The size of Showboat’s previous Courtyard Buffet kitchen plus its seating area, the new kitchen is located directly behind the serving stations. The close proximity ensures freshness and facilitates all dishes being prepared to order.
Plan on experiencing a ‘taste’ of Mardi Gras along the Atlantic City Boardwalk at the French Quarter Buffet at 609-343-4000
The Carving Co. - The rotisserie/carving station featuring a ‘man-sized’ rotisserie with approximately 16 spits. Fresh rotisserie-cooked meats and poultry including carved Prime Rib, carved Turkey, and rotisserie Chicken, plus grilled Steaks and Chops, all sliced to the guests liking are the bill of fare. Bread Stuffing, Biscuits, and Cranberry Sauce round out the menu.
Mania’s Cueina ‘s - Fresh pasta made on the premises daily is available at the Italian station, along with traditional Italian specialties and fresh pizza. Some specialties include Grilled Chicken Saltimboca, Eggplant Parmesan, Sun Dried Tomato and Chicken Sausage with Peppers, Fettuccini and Spaghetti with a choice of Tomato Basil Sauce or Alfredo Sauce, Pasta Fazule soup, Garlic bread, Ciabotta rolls, and Foccacia bread. Five to seven different pizzas are on display at once, including Plain, Pepperoni, Sausage, and White Pizza with tomato and broccoli.
The Wharf - At the seafood station, guests can watch as fresh fish is grilled to their liking. Mouth-watering items include Baked Fish topped with Spinach and Pine Nuts, Fruit di Mare with Basil Risotto, Calamari Salad, Shrimp and Scallop Salad with lemon, lime and cilantro vinaigrette, U-Peel Shrimp, mini Crab Cakes, and Seafood Chowder.
A. C Wok Co. - Stir-flied Asian specialties are offered, featuring live woks in action. Specialties include Phoenix Chicken with Baby Corn, Star Mushrooms, Carrots and Snow Peas; Tofu in Oyster Sauce; Roast Pork Lo Mein; Pepper Steak; and Crab Ragoon.
The Fresh Market - Serving American specialties including Honey Dip Chicken, Country Beef Stew, Fried Flounder, Roasted Pork Loin with Gorgonzola sauce, Cream of Chicken soup with Wild rice and Spinach, and Egg Knot Rolls. The Fresh Market station will also offer themed selections on holidays.
Bayou Salad Bar - Choose from crispy greens and vegetables, as well as prepared combinations such as Orzo Pasta with sun dried tomatoes and infused basil oil, Carrot and Raisin salad, Roasted Red Pepper salad, Oriental Noodle salad with Straw mushrooms, Roasted marinated mushrooms, Artichokes dressed in balsamic vinaigrette, Hawaiian Chicken salad, Pasta Primavera with Pesto salad, and Antipasto.
Delta Desserts - Be sure to save room for dessert! Offering delectable cakes and pies, sugar free desserts, plus novelty items such as a self-serve Cappuccino machine - the first self-serve cappuccino machine offered in Atlantic City. Crème Bade, Vanilla sauce, Chocolate Mousse, English Trifle, Espresso, soft serve ice cream, fruit cobbler, and bread pudding are also sewed as a sweet ending to a great meal.