It's probably a given that wunderkind chef William Bradley at the Vu restaurant in Scottsdale's Hyatt Regency is a genius of gastronomy.
Yeah, thanks to 'The Fort,' casino buffets aren't just for geezers anymore. There are also crab legs in butter, fried catfish fillets, a near-pristine salad bar, and a dessert section with bread pudding, cinnamon cake and cream puffs. The French? Pork loin in sherry and/or lyonnaise potatoes. The Italian section might offer veal Milanese or spaghetti and clam sauce. And there's the spicy 'okra in yogurt' that's just as tasty. The Indian section - as in the country, not America's original inhabitants - is the most surprising and rewarding, with rotating selections like a stew of lamb, fenugreek and green peas that would not be out of place at a buffet in a South Asian eatery.
But Fort McDowell Casino, operated by the Yavapai Nation, actually makes an effort to do things a little differently from other gambling spots, and this extends to its international buffet, which eschews the usual not-ready-for-prime-time rib and rubber chicken Parmesan for authentic Indian, French, seafood and Italian selections. When the phrase 'casino buffet' passes through your cranium, your gray matter is instantly populated with scores of classy folk chain-smoking Parliament Lights 100s and hoping for a big win at bingo.
