The décor at Amalfi by Bobby Flay is gorgeous, with blue accents drawing you through the dining area to the fish market display in the rear. And it’s a working piece, where guests see the fish being cooked that night.
Start with a drink! The Amalfi spritz, with Selim spumante, Cappelletti aperitivo and soda, makes for a light sip, while the mezcal Negroni, with Del Maguey mezcal, Cocchi Dopo Teatro amaro and Cappelletti apertivo, deepen the cocktail experience.
Carry on with antipasti, where a shellfish fritto misto with shrimp, squid and delicata squash is accented by a tomato aioli. It’s those small touches that really impress—the burrata and red pepper shine with the addition of Calabrian chili and hazelnut pesto. Charred lemon leaves lend a wonderful flavor to bufula mozzarella. Flat-iron crusted prawns, salmon carpaccio, tuna tartare and blue crab and eggplant meatballs in fra diavolo sauce are unusual dishes you’ll be glad you sampled.
And eggplant al forno can’t go wrong at an Italian restaurant. There’s plenty of pasta available in some wildly differing forms, from butternut squash goat cheese agnolotti with brown butter, and the lobster cavatelli, also served with a frame diabolo sauce. Orecchiette (“little ears”) is served with a delicious eggplant Bolognese.
The star of the show is the fish being displayed on ice in the huge, bright-blue, tiled basins. Choose one and get it roasted whole, accented by Meyer lemon and capers, red pepper and Calabrian chili pesto, or salsa verde. You can also get a fillet with the same choices. But you aren’t limited to fish. Chicken Parmigiano and several steak options like ribeye and filet mignon in various sizes are sure to satisfy larger appetites.
Desserts are delicious, with the triple lemon cake among the best. But Bobby’s pistachio sundae is sure to garner plenty of fans, with pistachio gelato covered in dark chocolate sauce, vanilla crema, Amarena cherries and pistachio crunch—certainly worth saving room for!
Caesars Palace. 702.650.5965
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