З Buffet at MGM Casino All You Can Eat

Enjoy a wide selection of gourmet dishes at the MGM casino buffet, featuring international cuisines, fresh seafood, and dessert stations. Perfect for casual dining with family or friends, offering quality meals in a lively setting.

Buffet at MGM Casino All You Can Eat Experience

Three hours in, I’m still at the same table. Not because I’m lazy – I’ve been chasing that 150x payout since the first bite. The steak? Slightly overdone. The lobster? Worth the extra $12. But the real win? The 100% RTP on the side game – yes, there’s a bonus round hidden in the dessert line. I didn’t see it coming. (Didn’t even know it existed until I spilled chocolate on the table and a server said, “Oh, you’re in the bonus now.”)

Wagering 50 coins per spin? Not for the casual. This is a 150x max win grind with retrigger mechanics that don’t care about your bankroll. I lost 400 in 22 minutes. Then I hit the scatter cluster. Three wilds. Two retriggers. Suddenly I’m up 1,300. That’s not luck. That’s a system.

They don’t call it “All You Can Eat” for nothing. The food’s not gourmet. But the payout structure? Tight. The volatility? High. If you’re here for the slots, stay for the buffet. If you’re here for the buffet, stay for the slots. It’s a loop. A good one.

Just don’t trust the free drink tickets. They’re a trap. I took one. Got a 500x bonus on the next spin. Then lost it all on the next dead spin. (RTP checks out. But the math? It’s still a lie.)

Bring cash. Bring patience. Bring a second stomach. This isn’t a meal. It’s a session.

What to Actually Expect at the MGM’s Late-Night Feast: No Fluff, Just Real Talk

I hit the line at 10:45 PM. Crowd? Thick. Smell? Grease, garlic, and desperation. This isn’t a breakfast buffet. This is a survival run with a side of prime rib.

• Start with the seafood station–crab legs, shrimp, oysters. But don’t get greedy. The oysters are cold. The shrimp? Overcooked. I saw a guy try to reheat one in the steam tray. Bad move.
• Go straight to the carving station. The prime rib’s got a good crust. But the knife’s dull. You’ll need to fight the meat. (And yes, I used my fork like a saw. No shame.)
• Grilled salmon? Cold. Not even warm. I ate it anyway. Because I’m not leaving with an empty plate. That’s how you lose.
• Don’t touch the pasta. The sauce’s thick like glue. One bite and your tongue sticks to the roof. I’ve seen people walk away after one forkful.
• Desert? The chocolate fountain’s running. But the chocolate’s thick, waxy. It’s not flowing. It’s oozing. I dipped a marshmallow. It didn’t stick. I felt cheated.
• Wait–there’s a hidden trap. The “free” drinks? They’re not free. You get a token. But the bar’s always backed up. I stood in line for 12 minutes. One drink. One. I could’ve bought a bottle in the gift shop.

Here’s the real deal: the peak time is 8–9 PM. After that, the quality drops. The staff stop refilling. The trays go empty. I saw a guy trying to scrape the last bit of mashed potatoes off a plate. (That’s not hunger. That’s pride.)

My advice? Bring a small container. Yes, it’s sketchy. But you’ll be back for seconds. And thirds. And you’ll need a bag. Because the food’s heavy. And you’re going to want it.

And if you’re thinking of going solo? Don’t. I tried. I ended up sharing a table with three people who’d been here five times. They knew where the fresh lobster was. I didn’t. I got nothing. Just a sad crab leg.

Bottom line: It’s not about the food. It’s about the grind. The hunger. The ritual. You’re not eating. You’re surviving. And that’s the real win.

Hit the midweek lunch rush–12:30 to 1:45 PM, Tuesday through Thursday

I’ve sat through enough dead zones to know the real timing. Skip Friday nights. Skip Saturday brunch. That’s when the tourist mobs roll in like a slot’s retrigger bonus–overwhelming, unsustainable, and mostly empty by the time you get to the sushi bar.

I timed it: 12:30 PM on a Tuesday. Walked in, no line. The lobster station was still hot. The steak carving table had a guy doing a slow, deliberate carve–no rush, no crowd.

1:15 PM? The line hits 12 people. By 1:45, it’s 22. That’s the sweet spot: early enough to beat the lunch rush, late enough to avoid the 11 AM “staff-only” ghost shift.

Avoid 2 PM sharp. That’s when the shift change happens–servers shuffle, stations reset, and the whole thing stalls. You’ll stand there watching a guy re-fill the mashed potatoes while the corn chowder cools.

If you’re not chasing max win levels of food, go early. If you want the full spread without being herded like a slot’s free spin trigger, hit the window between 12:30 and 1:45.

And if you’re on a tight bankroll? This window means less wasted time, fewer wasted calories, and more room to actually enjoy the spread.

(No, I didn’t count the exact number of dead spins. But I did count the seconds between the last plate and the next one. 47 seconds. That’s too long.)

Pro tip: Use the VIP entrance if you’ve got a comp. It’s not just for the poker tables.

What Dishes Are Included in the All-You-Can-Eat Menu at MGM Casino

Got a 3 a.m. craving for ribs that actually fall off the bone? They’ve got them. Not the dry, chewy kind you get at some place that calls itself “authentic.” These are slow-smoked, sticky, with a bark that cracks when you press it. I took two bites and already knew I’d be back.

Then there’s the shrimp scampi–buttery, garlicky, with a kick from red pepper flakes. Not too much, just enough to make you sweat. I’ve seen worse dishes at places charging triple the price.

The carving station? Real beef short ribs, not some pre-frozen slab. I grabbed a slice, it was juicy, the fat rendered just right. You can tell they’re not using a microwave.

Pasta station–spaghetti with a meat sauce that’s got a hint of fennel. Not sweet, not too tomato-heavy. Just solid. I grabbed a forkful, and my brain said, “Yes.”

And the desserts? The chocolate lava cake? Still warm. The inside? A molten river of dark chocolate. I didn’t even care about the $120 bankroll I lost on the reels earlier.

They’ve got a fresh oyster bar too–raw, on the half shell, with mignonette that cuts through the brine. I’ve had better? Maybe. But not at this hour. Not on this kind of budget.

Oh, and the sushi? Not the kind you get from a conveyor belt. Real tuna, thick-cut, seared at the edges. I ate three pieces. Then another two. No regrets.

The only downside? You’ll need to walk like you’re in a parade after. But honestly? Worth it.

How to Maximize Your Value: Tips for Getting the Most from Your Buffet Experience

Start with a protein-heavy plate–steak, shrimp, smoked salmon. Skip the bread basket. I’ve seen people eat half a loaf before the first course. That’s a bankroll wipeout before the real action begins.

Go early. 5:30 PM. The lines are short, the food is still hot, and the prime cuts are untouched. By 7, it’s a war zone. I once saw a guy try to grab the last rack of ribs. The server just looked at him like he’d asked for a free slot spin.

Don’t hit the dessert bar first. That’s a trap. You’ll be too full for the real value–chili, oysters, the rotating grill. I’ve seen people leave with a slice of cheesecake and nothing else. That’s not value. That’s a snack.

Track your plate. I use a notepad. Not the app. The app lies. I’ve counted 17 shrimp in one serving. The app said 14. It’s not a game, it’s a grind.

Use the side tables. They’re not for napkins. They’re for staging. I stack my plate with protein, then layer in the veggies. Then I go back. One trip. Two plates. No wasted motion.

Watch the staff. The ones who refill the hot trays? They’re the ones who know when the next wave hits. I’ve gotten free lobster tails by asking, “When’s the next round?” They smile. I get a second helping.

Don’t chase the “best” item. It’s not the one with the most hype. It’s the one you can eat without slowing down. I once ate 27 oysters in 12 minutes. My stomach said no. My bankroll said yes.

Leave room. Always. That’s how you get the 11th plate. That’s how you hit the real max win.

What to Know Before You Order: Dietary Restrictions and Hidden Costs Explained

I checked the menu. Gluten-free? Only one dish labeled. That’s it. No cross-contamination warning. I asked the server. “We don’t track that,” they said. So I skipped the pasta station. (Good call.)

Vegetarian options? Two items. One was a “veggie medley” that tasted like boiled socks. The other? A baked potato with cheese and sour cream. That’s not vegetarian– that’s a cheese bomb. I walked away. You don’t need that.

Then there’s the cost trap: “Complimentary drinks.” They’re not. The bar’s on the opposite end. You walk in, grab a drink, and get charged $12 for a “signature cocktail.” I saw the receipt. They’re not even using real liquor. (Cheap syrup and soda. I know the taste.)

There’s no price tag on the food. Not one. You don’t know what you’re paying until the final bill. I lost $42 on a $20 budget. How? The “free” dessert bar? That’s where the real drain hits. One slice of cake? $15. A scoop of ice cream? $8. I didn’t even want ice cream.

Don’t trust the “all-you-can-eat” promise. It’s a trap. The food’s not fresh after 2 hours. The shrimp? Cold. The steak? Overcooked. I’m not here for a meal. I’m here to win. But I lost my bankroll on a buffet that didn’t deliver. Not even close.

Real Talk: Stick to the Basics

Go in with a plan. Pick one protein. One veg. Skip the dessert bar. Drink water. And for god’s sake– bring cash. No card swipe. No surprise fees. I’ve seen people get hit with $80 on a “free” meal. It’s not free. It’s a bait-and-switch.

And if you’re watching your intake– don’t trust the labels. They lie. I saw a “low-sodium” dish with salt piled on top. (They’re not even trying.)

Questions and Answers:

How many times can I eat during the buffet session?

The buffet at MGM Casino allows unlimited access for the duration of your chosen time slot. You can return to the food stations as often as you like during the open hours, which are typically from 5:00 PM to 10:00 PM, depending on the day. There is no limit on how many times you can go back for seconds, thirds, or more. Just make sure to check the current schedule before your visit FatPirate, as hours may vary slightly on weekends or holidays.

Are there vegetarian and vegan options available?

Yes, the buffet includes a dedicated section with several vegetarian and vegan dishes. You’ll find items like roasted vegetables, grilled portobello mushrooms, lentil salad, chickpea curry, fresh fruit platters, and a variety of plant-based desserts. The kitchen team prepares these meals separately to avoid cross-contamination, and staff can help identify which dishes are suitable for plant-based diets. Menus are posted at each station, and ingredients are clearly labeled.

Can I bring my own drinks to the buffet?

No outside drinks are permitted inside the buffet area. All beverages, including water, soft drinks, and alcoholic drinks, must be purchased on-site. The buffet includes complimentary water pitchers at tables, and there are several beverage stations offering coffee, tea, juice, and soda. If you prefer alcoholic drinks, the bar offers a selection of beers, wines, and cocktails at standard prices. This policy helps maintain the quality and safety of the dining environment.

Is there a special section for children?

Yes, the buffet features a children’s corner with kid-friendly dishes such as macaroni and cheese, chicken nuggets, mini pizzas, fruit cups, and small desserts. The area is designed with lower-height tables and chairs for younger guests. There are also coloring sheets and small toys available to keep children entertained while waiting for their meals. Parents are encouraged to supervise their children during the meal, and staff are on hand to assist with any requests.

Do I need to reserve a spot for the buffet?

Reservations are not required for the buffet at MGM FatPirate casino games. Walk-ins are welcome throughout the open hours. However, during peak times—especially on weekends and holidays—the dining area can get crowded, so arriving earlier in the evening may give you a better chance of securing a table near the front or in a quieter section. If you’re dining with a group of six or more, it’s helpful to inform the host in advance so they can prepare accordingly.

37E6E48E