It’s the typical workday office banter. The guys stroll in, lean on desks and countertops, sip coffee and recount weekend activities. Topics can range from events with the family and kids, to sports, and unavoidably, food. “Where are you going next?” they often ask me. My coworker Dakota Rowley asks if I’ve ever tried Drago’s Buffet at L’Auberge Casino. “They have a buffet?” I respond back, confused. That’s a no, obviously.
Buffets seem to have faded into obscurity. Probably a result of COVID-19 social distancing requirements. For some restaurants, that was their whole draw. The proverbial bread and butter for diners who like to graze for what they want. People across the socials have often inquired whether popular buffets were going to make a comeback after those restrictions had lifted. Reading through responses, it appears many kitchen managers have done the math. The cost of operating a buffet against the amount of waste at the end of the day… it wasn’t lucrative enough for a reintroduction.
Ah, but upon learning about Drago’s ($21.99, Sat. and Sun.10am to 1pm), brunch buffet, it made the fast track to my to do list. Shyla and I make the relatively short walk across the L’Auberge floor to the quiet reaches of Drago’s Seafood, just far enough away from the clang and beeps of the slot machines.
The hostess kindly escorts us to seats at the spacious bar. First impressions: the dining area features a large openly spaced area, partitioned by columns and arches throughout. We’re met and welcomed by Gwendolyn, our server and bartender for the visit, starting us off with a menu and a pair of spicy Bloody Marys. Aside from the buffet, Drago’s famous char-broiled oysters are available as well as a daily chef’s special. Today, they’re featuring a fried oyster poboy with house made chips.
Shyla has her mind set on the buffet, while I’m still undecided but leaning towards the oyster poboy. Before committing one way or the other, I want to walk the buffet line to see what’s available.
I start at the cool end. Fresh green salad, yogurt, fruits, desserts and pastries. Then oatmeal, made to order omelets, pancakes, waffles with various toppings. Mahi Mahi in a corn and delicate crab sauce, juicy breaded chicken tenders, lean pork loin in a bourbon glaze. Gazing along the line of warmers with roasted potatoes, French toast and strips of bacon, I spot my friend Classie Ballou, sous chef and Drago supervisor conducting a quality spot check of made to order fried eggs to assure they meet the perfect level of done per the customer’s request.
Before making any real decisions, we’re going to start with a much needed oyster experience. A true representation of what charbroiled oysters should be. If only this picture could capture the butter garlic sauce still bubbling from the heat of the shells spilling onto the liner below, mopping the tasty drippings with the lightly toasted French bread slices.
Shyla picks her way through the buffet starting with a classic American style breakfast–bacon, eggs and fruit. Then she adds Mahi Mahi, chicken and a little pepper gravy for dipping. Classie checks on us, offering a little cup of grits. “You’ll need nothing more than a pinch of salt,” Classie says. Undoubtedly, the buttery grits are the smoothest, silkiest you’ll ever have the pleasure of trying. And, on top of that, the chicken and sausage gumbo is loaded with flavor.
I carry on with the Drago‘s oysters which are served with puffy, semi-crunchy chips. Making sure I get my fill. The oyster Poboy is loaded with nearly a dozen lightly breaded, piping hot, plump gulf oysters and nestled in a soft roll, layered with crispy lettuce and tomato. Each two-handed attempt at taking a bite results in oysters spilling onto the plate.
This was certainly a nice recommendation. Honestly, for $22 you can’t beat the variety of foods, the service or the atmosphere. Drago’s and their crew provided a pleasant midmorning brunch. We’re very much looking forward to a weekend visit during the All You Can Eat warm snow crab legs and “extras” buffet event.
Comments are closed.