M Resort isn’t on the Strip; it’s about nine miles away, waaaaay at the south end of the valley. If you have a south-facing room at MGM or Mandalay Bay, you can probably just make it out, a black dot in front of the mountains, to the left of I-15.
The buffet, called “Studio B,” has an extra-cost “seafood buffet” on the weekend, and that’s what I’ve tried on my two visits. This casino isn’t as crowded on the weekends as the Strip, but I still had to wait about fifteen minutes—lines are a good sign, especially at a casino with a mostly local clientele.
I wasn’t as impressed as the line of locals had me anticipating.
The shrimp cocktail was peeled, but didn’t taste very fresh. Crab legs are served hot, but unfortunately pre-halved, and cooked that way—with some of the flavor boiled out. They were likely the same legs that are available on ice on the other side of the buffet, cooked again, into oblivion, to be served hot. Many of them sat in the bin with the meat having fallen from the shells; just empty shells sitting there for you to work around as you search for good ones. They are overcooked and you should probably just stick to the cold ones, which are fine.
As part of the “seafood buffet,” Studio B offered oysters on the half-shell. This is one of my favorite foods in all the world, but if you’re an oyster lover like me, you know they have to be shucked immediately before you eat them, or they won't be fresh. Half an hour is too long. So, oysters at a buffet could be a great deal, or, if they’ve been sitting there on the pile of ice for an hour before you pick them up, they could be pretty bad. These were okay; not the best you could find at a Vegas buffet, but worth grabbing a few, despite the sub-par shucking that leaves little bits of shell to get into your mouth.
Since it was a seafood buffet, I expected seafood offerings not normally found at a Vegas buffet. But there were no scallops at all, and the only lobster available at the standard price was lobster mac-n-cheese, which was quite good, and lobster bisque, which was okay. For an extra ten dollars you can add a lobster tail to your meal; I didn’t. The fried calamari was mostly breading, and none of the various steamed, fried, or baked fish dishes stood out. There was some impressive-looking shrimp tempura in the Asian section, which was decent.
The non-seafood offerings were better. The prime rib was excellent, cooked somewhere between medium and medium-rare, with a great creamy horseradish sauce. This was the standout dish of the whole buffet. Add a side of truffle au-gratin potatoes and you’ll be quite happy. The various vegetable side-dishes were all good. You could make a whole meal right here.
The Asian section is small and generic, but does include pho. The dessert selection includes gelato.
Unlike most of the Strip buffets, unlimited beer and wine are included in the price of entry. There is no good beer, though, but I don’t know anything about wine so I can’t speak to the quality there. The dessert station also serves cappuccino and so forth, which is nice.
I was expecting more from something called a “seafood buffet.” Still, despite the crab legs being pre-halved, they were good enough, and there are oysters, and the prime rib is great, so it’s a good meal—but the weekend seafood buffet was $40, and that’s too much. You can do better on the Strip at that price. The regular weeknight price is only $25, so that might be a better value.