The Al Comal stall is a mix of Mexican and South American food that serves handmade tortillas, tacos, pork and tamales. Mercato Centrale focuses on Italian cuisine and offers foods such as pizza, meatballs, arancini, pressed paninis and a hand-crafted pasta station. Some of the choices include Pork & Waffles (BBQ and Southern comfort food), Sukiru (Pan-Asian), Prime Cuts (part steakhouse and part Brazilian Churrascaria) and Sweet Things (desserts). “With the placement, you can’t avoid looking inside, and once you see it, hopefully, you’ll be more open to coming in,” Viviani said.Īs customers make their way into The Marketplace, they can choose from six additional eateries inspired by food from around the world. Jean said Pescato, the seafood restaurant located at The Marketplace entrance, serves as the hook for people who may not be sold on a sit-down restaurant experience but are curious. “I thought, ‘Shall we do one or two different stations, or how about eight since we have the space,’” Viviani said. Viviani said he’s had experience managing standalone restaurants, but he hasn’t had the same space and freedom he did with The Marketplace. The Marketplace is unique in that it is the first to replace a buffet space with a celebrity kitchen concept at a Southern California casino. Some buffets have shuttered due to the coronavirus pandemic, while others have reopened or have been replaced entirely. The new concept marks the fourth new restaurant the casino has opened within the last couple of years, including Mozen, Good Times Café and Pink Coffee. The new restaurant, which seats up to 380 guests, will allow diners to choose from dishes that draw inspiration from Asia, South America, and roadside restaurants found along the highways in the Southern U.S. The Marketplace by Fabio Viviani at Morongo Casino Resort & Spa will officially replace the Potrero Canyon Buffet with its new food hall concept on Wednesday, May 4.

After brainstorming, they decided to create a space that houses a journey of flavors from around the world.

Jean, chief executive officer of Morongo and former “Top Chef” contestant Fabio Viviani had a 40-minute phone call about what would replace buffets post-pandemic.

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