You’re standing in the lobby of the Beau Rivage in Biloxi, surrounded by those massive, seasonal floral displays that smell like a mix of expensive perfume and fresh lilies. Your stomach growls. You’ve heard about the buffet at Beau Rivage—The Buffet, as they formally call it—and you're wondering if it’s actually a culinary destination or just another overpriced casino cattle call.
Honestly? It depends on the day.
Mississippi coastal dining has changed a lot since the early 2000s. People used to flock to these spreads for the sheer volume of food, but nowadays, we’re all a bit more cynical about "all-you-can-eat" quality. The Beau Rivage, owned by MGM Resorts, tries to bridge that gap by acting more like a series of mini-specialty restaurants than a cafeteria. It’s a massive space. High ceilings. Bright lights. The smell of clarified butter and smoked brisket hits you before you even pay at the kiosk.
The Reality of the Seafood Spread
If you’re going for the buffet at Beau Rivage, you’re probably there for the seafood. It’s the Gulf Coast, after all. On most nights, you’ll find the standard staples: peel-and-eat shrimp, fried catfish, and usually some sort of baked whitefish.
But the game changes on the weekends.
The Friday and Saturday night seafood extravaganzas are where the line starts to snake back toward the casino floor. We’re talking Dungeness crab legs and snow crab. This isn't the watery, frozen-in-the-middle stuff you find at a budget strip mall. They keep the steam coming. You’ll see people with plates piled so high with crab legs they look like they’re carrying a structural engineering project.
Wait.
Don’t just rush the crab. The local secrets are often in the smaller pots. Look for the crawfish etouffee or the seafood gumbo. These are recipes that actually lean into the Mississippi-Louisiana heritage of the kitchen staff. The roux is usually dark, nutty, and authentic.
👉 See also: Red Bank Battlefield Park: Why This Small Jersey Bluff Actually Changed the Revolution
Pricing and Timing (Because Nobody Likes a 2-Hour Wait)
Let’s talk numbers. Prices fluctuate. You might pay $32.99 for a standard weekday lunch, but that price can jump significantly for the "Prime Rib and Specialty Seafood" nights or holiday brunches.
- Weekday Lunch: Usually the best value if you just want a massive variety without the $50+ price tag.
- Weekend Dinner: The heavy hitters come out, but so do the crowds.
- Military Discount: They are generally very good about honoring those with military IDs, so keep that in the wallet.
Pro tip: Use the MGM Rewards desk before you eat. Even if you don’t gamble a cent, having that card can sometimes snag you a small discount or, more importantly, put you in a shorter line if you’ve reached a certain tier.
The wait times are legendary. If you show up at 6:30 PM on a Saturday, be prepared to scroll through your phone for a while. If you can swing an early dinner at 4:30 PM, you’ll breeze in and the food will be at its freshest point of the evening cycle.
Beyond the Ocean: The Meat and Global Stations
Not everyone wants to crack shells for two hours. The carving station at the buffet at Beau Rivage is typically the anchor of the room. The prime rib is the star. It’s usually cooked to a decent medium-rare in the center, which is a miracle considering the volume they put out.
Then there’s the "International" section.
It’s a mix. You’ve got your standard pizza and pasta—which is fine for kids but honestly a waste of stomach real estate—and then you have the Mongolian Grill. This is where you pick your own veggies, meats, and sauces, and a chef tosses them on a massive circular flat-top. It’s one of the few places in the buffet where you have total control over the seasoning. Use it.
What People Get Wrong About the Salad Bar
Most people skip the salad bar because they want to "get their money’s worth" with the expensive proteins. That’s a mistake. The Beau Rivage usually stocks high-quality cheeses, charcuterie, and specialty salads that are surprisingly sophisticated. Think roasted beet salads or quinoa blends that wouldn't look out of place at a standalone bistro. It’s a good palate cleanser between the heavy fried foods and the inevitable mountain of dessert.
✨ Don't miss: Why the Map of Colorado USA Is Way More Complicated Than a Simple Rectangle
The Sugar Coma: The Dessert Station
You’ve seen it. The rotating display of cakes, the tiny shot glasses filled with mousse, and the inevitable soft-serve machine.
But the real winner here is the bread pudding.
Southern buffets live and die by their bread pudding. The version at the buffet at Beau Rivage is dense, warm, and usually swimming in a vanilla or bourbon sauce. If they have the house-made gelato, get a scoop of that on the side. They have a dedicated pastry team, and it shows in the crusts of the miniature tarts. It’s not just "sugar-flavored" food; you can actually taste the fruit and the butter.
Is It Actually "Human-Quality" Dining?
Look, it’s still a buffet.
You’re going to be surrounded by hundreds of people. The noise level is high. The service is fast—plates disappear from your table the second you put your fork down. For some, that feels efficient. For others, it feels rushed.
If you’re looking for a quiet, romantic anniversary dinner, this isn't it. Go to BR Prime upstairs for that. But if you’re with a family of five where one person wants tacos, one wants sushi, and another wants a slab of beef, this is the best-case scenario on the Gulf Coast.
The quality has stayed remarkably consistent compared to other casinos in the area. While some competitors have scaled back their offerings or closed their buffets entirely post-2020, the Beau Rivage has doubled down on being the "premium" option in Biloxi.
🔗 Read more: Bryce Canyon National Park: What People Actually Get Wrong About the Hoodoos
Surprising Details You Might Miss
Many diners don't realize that the buffet at Beau Rivage often sources specific ingredients locally. Depending on the season, you might find produce that didn't come off a massive corporate truck but from regional distributors.
Also, the "Action Stations" are the secret to a better meal.
Anywhere there is a chef standing behind a counter—whether it’s the omelet station during brunch or the pasta station at dinner—go there. The food is prepared to order. It hasn't been sitting under a heat lamp for twenty minutes. That 30-second window between the pan and your plate makes all the difference in texture.
A Quick Word on Etiquette
It’s a buffet, but stay classy. Use the tongs. Get a new plate for every trip. It’s surprising how many people forget these basics in the heat of a crab-leg frenzy. The staff works incredibly hard here, and a little "please" and "thank you" goes a long way when they're refilling your iced tea for the fourth time.
How to Maximize Your Experience
To truly get the most out of the buffet at Beau Rivage, you need a strategy. Don't just fill up on the rolls.
- The Scout: Walk the entire line before you pick up a plate. See what looks fresh. See what’s just been brought out from the kitchen.
- The Small Plate Strategy: Instead of one giant mountain of food, do three or four small trips. This keeps your food hot. Nothing ruins a meal like cold fried shrimp.
- The Hydration Factor: Stick to water or unsweetened tea. Soda fills you up with carbonation, leaving less room for that prime rib you paid for.
- The Weekday Pivot: If you can go on a Tuesday or Wednesday, do it. The quality is nearly identical to the "big" nights, but the atmosphere is 100% more relaxed.
Actionable Steps for Your Visit
If you’re planning to head over to the Beau Rivage today or this weekend, here is exactly what you should do:
- Check the Calendar: Call the main resort line or check the website for "Specialty Nights." You don't want to show up expecting crab legs on a night they’re doing "Taste of Italy."
- Sign Up for MGM Rewards: Do this at the kiosk before you get in line. Even if there’s no immediate discount, you’ll earn points on the cost of the meal.
- Time Your Arrival: Aim for 30 minutes before the transition from lunch to dinner if the resort allows it. Sometimes you can pay the lunch rate and stay for the dinner rollout, though many casinos have caught on to this and clear the room.
- Focus on the Action Stations: Prioritize the Mongolian Grill and the Carving Station for the highest-quality proteins.
- Save Room for the Bread Pudding: It’s the one dessert that genuinely tastes homemade.
The buffet at Beau Rivage remains a staple of the Mississippi gaming experience. It’s a spectacle of excess, sure, but it’s managed with a level of polish that most other regional buffets can't quite match. Whether it's the sheer variety or the specific pull of those weekend crab legs, it’s a meal that defines a certain type of coastal vacation. Just remember to wear your comfortable clothes—you’re going to need the extra room.