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From Our Editors
Ever since the first Golden Corral Buffet opened in 1973, the eatery's team has been pulling off the impossible: fitting three endless meals into each day. Their trick? A bottomless buffet, bursting with homestyle favorites, including slow-cooking pot roast for a full 12 hours, made-from-scratch meatloaf, and made-to-order omelets. Like the archetypal family kitchen, cooks bustle away throughout the day, resulting in a veritable king's feast of fresh, hand-crafted dishes.In the mornings, folks heap their plates with fresh fruit and pancakes so fluffy only the maple syrup stops them from float up to the ceiling. At lunch and dinner, proteins steal the show, especially the buffet's crown jewel: grilled-to-order USDA sirloin steaks, aged and hand-cut by the house butchers. There's also seafood, mac and cheese, a salad bar that passing brontosauruses can gaze at wistfully through the window. To send diners off on a sweet note, pastry chefs churn out homemade cakes, pies, and sweets.