Viejas’ buffet was also one of the first to update its offerings with such trendy items as cheese and charcuterie boards, fresh-pressed panini, custom street tacos, pho bowls and tapas-style plating. “It’s one of the things that may have raised an eyebrow in the past, but it’s been one of those things that has just sold,” said the chef, who was born and raised in Linda Vista and graduated from Kearny High. The menu at The Grove Steakhouse, for example, is a mix of classic meats and sides and surprising, forward-thinking dishes, like the game trio with venison, wild elk and boar. “Food is no longer an afterthought, a byproduct of the gambling, it’s become a reason why you come.”Īnd when people come to eat at Viejas they’ll find some of the most sophisticated fare of any local casino property. “It’s a constant challenge to stay fresh,” Banares said.
The casino dining clientele is increasingly demanding, which is exciting for a longtime chef.
