Page 67 - South Mississippi Living - May, 2026

Beau Rivage Executive Chef Kristian Wade touts
his buffet’s choices. “Our buffet guests are repeat guests so we want to give them something new plus their favorites,” he said. “We’re doing monthly global themes. We did Irish in March, French in April, and May is Mediterranean.”
Their buffet was closed during the pandemic but is open now with an extension into the always- beautifully decorated atrium. As for the food, “Everything is made in house and is fresh. Nothing comes out of a can,” Wade said.
Treasure Bay Director of Marketing Ryan Meister says their buffet is open seven days a week serving breakfast, lunch and dinner. “We have snow crab every night of the week, with Dungeness crab available on Sundays and Wednesdays, and since April 30 every Thursday too,” he added. “We offer crawfish daily (while it’s available) and whole lobsters every Tuesday, Thursday, and Friday.”
He points out that casino guests with players cards get a discount. “Without a doubt, we are known for our crab legs. We also offer an endless selection of dishes with specialty stations serving hearty soups, fresh salads, seafood, pasta, carved meats, and a tempting array of desserts. No matter which you choose, there’s always plenty to enjoy—and even more to come back for,” he said.
At Hancock County’s Silver Slipper, Marketing Manager Anne Pitre says, “Outside of gaming, the Jubilee Buffet is the best reflection of who we are
as a property—welcoming, approachable, and truly people-first. It’s open for lunch and dinner seven days a week. Guests can expect seafood every night and
all day on weekends, plus different items rotating through such as prime rib, fresh grilled steaks, pork loin, and seasonal seafood like crawfish and oysters.”
The Slipper serves hot and cold snow crab, whole
blue crabs and Jonah claws every night on the dinner buffet and all day on Saturdays and Sundays. That’s along with boiled jumbo shrimp and a variety of fish and seafood dishes daily. “We offer players a deal; they can eat weekday lunch for $1 comp and dinner for $2 comp Monday through Wednesday,” Pitre said.
“For almost 20 years, The Buffet at Island View Casino has built a dedicated staff of employees, some who have been in service since day one,” says spokeswoman Margaret Wilcox. “The customers know first hand that The Buffet has more choices of any casino buffet in the state.”
“With the convenience of mini kitchens in most stations we are able to cook and serve food as needed,” states David Crabtree, executive chef. “Too much heat over time can kill the quality of food. We also have five to six items that change daily. There are so many options to choose from with Asian, rotisserie, Italian and Southern stations.”
Crabtree adds that for crab legs, quality and quantity for the price was a challenge. “Island View, like many others, simply could not get enough for the guests’ demands. The Buffet has shifted focus to domestic shrimp and other quality gulf products,” he said.
The Palace Buffet does not serve crab legs, according to Marketing Manager Lisa Quirch. “Boiled shrimp is always a favorite among diners. But the freshly carved meats at the Flames station are popular as well. And who can resist the Southern food favorites at Comfort station,” she said. “Menu items vary day by day.”
The Biloxi Bay Buffet at Boomtown Casino is open Thursday through Sunday. It offers waterfront views and a wide variety of all-you-can eat dishes including a crab feast.
At Hollywood Casino in Bay St. Louis, Epic Buffet is open Thursday through Sunday. They have snow crab legs, peel-and-eat shrimp and crawfish in season.
Boomtown Casino Biloxi
Treasure Bay Casino and Hotel
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