Festival Buffet renovation completed at Dover Downs Hotel & Casino
Dover Downs Hotel & Casino has reopened The Festival Buffet following a comprehensive overhaul of the popular restaurant, complete with redesigned interior and an expanded list of menu items.
“New food items can now be offered and prepared in a variety of ways including a fresh, raw seafood bar, made-to-order action stations, a grill station, and so much more,” said George Fiorile, vice president of hotel operations for Dover Downs Hotel & Casino. “The goal is to give the customer more choices and selections, from the freedom and immediacy of a self-serve buffet to custom desserts and grilled items, all in a fresh, remodeled environment.”
“A new concept for the buffet is freshly plated entrées prepared to order by our chefs, allowing customers to have their meals prepared hot to order. These action stations contribute to the overall sense of a traditional restaurant sit-down meal because items are made to order,” said Fiorile.
Other action stations include an expanded noodle bar with chef-prepared hot bowls of broth varieties and multiple vegetable choices, as well as a wok option for an individual stir-fry. Chefs can also grill to order including chuck sirloin, beef tenderloin, marinated chicken, sausage, pork chops and Ahi tuna - served rare if desired.
Specialty offerings include filet mignon and lobster. These offerings will be prepared fresh for each guest for a nominal upcharge.
Upon arrival, customers are able to view fresh seafood selections from the lobby in a new glass enclosure, including oysters, clams, mussels, crab legs, sushi and lobster. Sushi rolls are also prepared fresh daily.
The international station features assorted dishes and breads of Italian, French, Mexican, German, Caribbean, Middle Eastern and Cajun cuisines. A farm-fresh selection of meats, seafood, vegetables and ingredients - some from the local area - are prepared when seasonally available. Some items from these selections are organic.
Other stations offer omelets to order, sautéed lunch specials of pasta/shrimp dishes, down-home Southern cooking and hot crab legs on Thursday and Friday.
The dessert station has been expanded to include a sweet and savory waffle station and a burner for making to-order bananas Foster and cherries jubilee. Other plentiful options include house-made donuts, soft-serve ice cream, an ice cream sundae bar with a large variety of toppings and sauces, sugar-free fare, and three freshly prepared desserts offered daily by the executive pastry chef.
The interior has been totally revamped with brown and gold color accents, tile work in the foyer and decorative archways to delineate special seating areas. Additional booths for intimate seating and new carpeting have been added throughout.
This is the first complete renovation for the buffet in 10 years, since its opening in April 2002. Prices range from an $11.50 breakfast to $18.50-$19.95 for dinner. Children 5 to 11 years old eat for half price. Children 3 and 4 years old eat for $4.25; children 2 years and younger eat at no charge. Capital Club members receive $2 off the regular priced menu.
The Festival Buffet is open daily. Breakfast is served 7 to 11 a.m., Monday through Friday, and 7 to 10 a.m., Saturday and Sunday. Brunch is served 10 a.m. to 1 p.m., Saturday and Sunday. Lunch is served 11 a.m. to 4 p.m., Monday through Friday, and from 1 to 4 p.m., Saturday and Sunday. Dinner is served 4 to 8 p.m., Sunday through Thursday; 4 to 9 p.m., Friday; and 4 to 10 p.m., Saturday.
