Chefs create all-you-can-eat buffet & classic entrees that showcase Sichuan, Peking, Cantonese & Hunan cooking styles

Chefs construct 2 large pizzas drawing from 15 toppings & 3 types of crust, sating up to 10 hungry mouths in family-friendly eatery

Traditional Brazilian fare, including rotisserie-style meats & salad bar with more than 30 options, facilitates group dining

Seasonal sides conveniently supplement Turkey Day dinners with selections such as gravy, potatoes, dressings, soups, salads & casseroles

Under hanging plants & exposed rafters, waiters serve hearty pastas, seafood & steak on secluded outdoor patio

Chefs serve up tasty meals of traditional & American Chinese cuisines, including seafood & veggie options, amid ample booth & table seating

18 stacked sandwiches, touted chicken salad & freshly baked pies elbow for attention atop tables draped in white linen

Stuffed poblano peppers, old-fashioned enchiladas bursting with monterey jack & homemade chicken tortilla soup

Chefs craft a casual Italian meal comprised of a one-topping Sicilian pan pizza that serves 4–6, 12 chicken wings, two cannolis & pop

Farm-fresh ingredients amalgamate in dishes such as cheese plates, bison burgers & tilapia tacos with rare beers & earth-conscious wines