King Buffet in Oklahoma City: All-You-Can-Eat New American Comfort Food at Lunch and Dinner Prices

King Buffet operates a casual, full-service all-you-can-eat restaurant in Oklahoma City, serving an expansive spread of American comfort fare alongside Asian and fusion sides at a fixed price per visit. The format trades plating refinement for volume and variety, positioned between fast-casual chains and sit-down New American restaurants where diners pay for individual entrees.

What King Buffet Actually Is

The restaurant runs a traditional buffet model: you pay one price at entry, then load your plate as many times as you wish from hot and cold stations. The core lineup centers on grilled and fried proteins—chicken, beef, and pork—prepared in straightforward American styles, supplemented by fried rice, lo mein, spring rolls, and a salad bar. This setup appeals to large families and groups where appetite levels vary widely, since everyone pays the same rate regardless of how much they eat.

Menu and Pricing

Lunch buffet (generally 11 a.m. to 3 p.m.) runs approximately $9 to $10 per adult, with children priced lower by age. Dinner service (after 3 p.m.) increases to roughly $13 to $15 per adult. These figures shift periodically; call ahead to confirm current rates. The buffet includes entrees like fried chicken, beef lo mein, orange chicken, fried shrimp, and usually two or three daily specials that rotate. The salad bar offers lettuce, tomatoes, cucumbers, and basic dressings. Beverages are self-serve and typically included, though alcohol is not part of the buffet and must be ordered separately at additional cost.

How It Compares to Other Oklahoma City New American Buffets

Few buffet-style restaurants in Oklahoma City remain open; most have consolidated into individual-order casual dining. King Buffet stands among the last of its type in the metro area. For unlimited eating at a fixed price, it differs fundamentally from sit-down New American restaurants like Cattlemen's Steakhouse (where you order à la carte, entrées run $16–$35, and portion control is the house standard) or gastropubs like Picasso Cafe (which emphasizes ingredient quality and plating, with mains at $14–$22). If you want maximum quantity and variety at minimal cost per person, buffet structure is the advantage; if you prioritize specific ingredient sourcing or a composed dish, individual-order venues serve that better.

Who It Suits and Who It Does Not

King Buffet works well for families with children of different ages and appetites, group outings where people want different foods, and diners who prefer volume over presentation. It does not suit anyone looking for farm-to-table sourcing, specialized dietary accommodation beyond basic vegetarian options, or a quieter, refined dining atmosphere. The buffet model also means proteins are held warm on steam tables rather than cooked to order, so texture and moisture vary from what you'd get at a full-service kitchen.

What the First Visit Involves

You walk in, are seated by a host, and directed to pay at a register or cashier station before eating. There is typically no table service for food; you visit the buffet stations yourself. Drinks are usually self-serve or brought by staff depending on house policy. Most visits run 45 minutes to an hour. Peak times are lunch (noon to 1 p.m.) and early dinner (5 p.m. to 7 p.m.); arriving off-peak means shorter buffet lines and fresher food.

Hours, Parking, and Logistics

King Buffet operates seven days a week. Lunch service typically runs 11 a.m. to 3 p.m., dinner 5 p.m. to 9 or 10 p.m., with a break in between; hours vary by day and shift seasonally, so verify before visiting. The restaurant provides on-site parking. Confirm current hours and any operational changes by calling directly, as buffet-format restaurants sometimes adjust service windows based on customer traffic.

King Buffet fills a specific niche in Oklahoma City dining: unadorned, high-volume eating at low per-person cost, useful when serving groups with mismatched hunger levels or budgets. It lacks the sourcing story or plating finesse of newer New American spots, but that trade-off is intentional and transparent.