During lunch and dinner, chefs assist with made-to-order salads. Choose your veggies and dressing and watch the chef toss it, season it, dress it, and then hand it to you. Pasta is cooked al dente, and the dim sum and sushi stations are always crowded. Leisurely walk around and feast upon tomato basil pizza, hot corned beef or pastrami sandwiches, “sliders,” mustard rosemary chicken, tortilla soup, crab legs, spicy tuna maki roll, Mongolian beef, desserts and gelato that pay no attention to the Atkins diet.

Breakfast begins with omelets and eggs made to order along with pancakes and Texas French toast. There are breakfast meats, corned beef hash, smoked salmon, traditional eggs Benedict, creamed herring, homemade granola, fresh fruit, hot cereals, and a pastry station that pays tribute to doughnuts, sticky buns, Danishes, and cinnamon rolls. And when you’re finished with the buffet, mosey on over to the full bar for a cocktail of your choice.

Cravings, it’s no wonder why they call it that.

Modern urban is how Adam Odegard, Vice President of Food and Beverage at TI describes Dishes, the new buffet. “The idea came from New York architect, Jeffrey Beers,” said Odegard. “His inspiration was big city food markets where you see all kinds of food on display, breads are hanging out of woven baskets, and cheeses and meats are showcased in sleek cold cases. This gives it a downtown urban flavor and it makes for a very different buffet. Very different and very good.”

So, what makes it so different and so good? Let’s start with the fact that the 425-seat Dishes buffet is gaining notice as the barbecue capital of The Strip.