So brunch buffets are as synonymous with Las Vegas as Lebron is to basketball, and there is a whole lot of winning going on at the Sterling Brunch in the Bally's Hotel and Casino. Tucked in the back of the ground floor of Bally's in the BLT Steak restaurant rests one of the newest, and I will say it, finest brunch buffets in Las Vegas.\n\nNow it isn't called the \""Sterling\"" Brunch for no reason, it costs, it costs big time.\n\nMost of us are not willing to pay $90 per person for brunch, but because of the high quality of seafood, meats and champagne that they serve, I must admit, the price tag is justified. I usually avoid buffets in general as quantity is NOT what gets me hard, it's the quality, and the Sterling Brunch has both.\n\nWhen you are seated you are immediately served two Gruyere popovers. For those of you who are new to popovers, as I was, they are an American version of English Yorkshire pudding. They are baked custard in muffin tins, but the inside is not dense, it is very light and moist. It was pretty insane. It was as if the crispy shell was basted for hours with liquefied cheese as the flavor of the Gruyere was wonderfully powerful. Slather some sea-salted butter on the inside and you are ready to party.\n\nAs a start for brunch, or any meal for that matter, it doesn't get better than this.\n\nNext up was the buffet. On my first round I focused solely on seafood, the options were far and wide in this category alone. Baked lobster tail, King crab legs, crab claws, jumbo shrimp, oysters, and crab cakes.\n\nUm, yes.\n\nOut of all of them I recommend the baked lobster tail and the King crab legs the most, the quality of them were excellent and the flavors were good and rich. Skip the crab cake. It will take up too much valuable real estate; not to mention it kinda blows.\n\nNow the offering of caviar is one of the major reasons this brunch stands out. That, and the unlimited Perrier-Jouet Grand Brut champagne (a $50/bottle value). Though the caviar is American Amia (bowfin roe from Louisiana), which, though quiet common and inexpensive, is still a buffet rarity and presented with blinis, cr\u00e8me fraiche, capers and finely diced red onion so you feel, well, spoiled. Regardless.\n\nEgg me, baby.\n\nThe caviar is just one of the many items offered on their menu outside of the buffet options. We ordered the Caesar salad, tuna tartar, the lobster eggs Benedict and the lobster bisque; the bisque was a bit more like a bouillabaisse but still yummy.\n\nNow, they also offer filet mignon, truffled mashed potatoes and creamed spinach as well as lamb chops so one can get their steakhouse on.\n\nI sampled them as a dessert substitute because, well, I've always been more of a salt guy than a sugar dude. But alas my stomach could hold no more, but if one were so inclined, and has a larger stomach muscle than my own, feel free to polish off those dishes as well because they are good times.\n\nAdeye took the trip down Dessert Ave.  It's one of the prettiest avenues I have seen and she seemed very pleased.\n\nSterling Brunch. You have raised the brunch bar so high we could barely get our legs and bellies over it. Congratulations for redefining the Vegas buffet for those of us who care about quality.