Fans of Bobby Flay’s Las Vegas enterprises no doubt remember fondly his Mesa Grill at Caesars Palace, for years a beloved Mexican joint that was full of Flay’s personal touches, from the décor to the menu to the waitstaff. And while Mesa Grill is no more (booooo!), in its place is another Flay classic, one that instantly became a go-to spot for foodies: Amalfi by Bobby Flay, a celebration of the vibe and cuisine of the Amalfi Coast of Italy.
The first thing you’ll notice is the completely new look of the space. There’s so much quality in even the tiniest details, from the soaring ceilings and tile work to the light woods and curving walls. But what you’ll really notice is the centerpiece—several circular, blue-tiled receptacles, each containing fresh fish. The offerings change from week to week, and if you decide to go the fish route, you get to select the one you want! There’s also someone on hand to give you information about the different offerings. It’s a nice addition to what’s already a special experience.
Given that this is an Italian restaurant, you’ll likely want an Italian-inspired cocktail to spice up your meal. There’s a healthy selection of spritzes, highlighted by the Amalfi (Selim Spumante, Cappelleti Aperitivo and soad) and the Sbagliato (Drusian Prosecco DOCG, Dolin sweet vermouth and Cappelletti Aperitivo). If you want something a bit stronger, try the Limonata, featuring Bacardi rum, limonata soda, lemon and mint, or an espresso martini, made with Stoli vodka, New Deal coffee liqueur and espresso.
Appetizers have been designed with all palates in mind, from pescatarians (salmon carpaccio served with pistachio breadcrumbs) to vegetarians (bufala mozzarella accompanied by charred lemon leaves and a caprese relish).
From there, you’ve got your choice of pastas, chicken, steak or, of course, fish. The flavor of the crushed pea agnolotti is irresistible, especially when flavored with lemon, ricotta and mint. Jidori chicken al forno is a succulent dish with bite, thanks to salsa verde in addition to its pecorino crust and pancetta accompaniment. Meat choices range from a 10-ounce filet mignon to a 24-ounce bone-in ribeye, all Prime certified Angus beef, and all solid choices.
But really, we’d never forgve ourselves if we didn’t recommend the fish here. The program is really world-class; have your selection grilled whole or filleted and served with your choice of Meyer lemon and capers, red pepper and Calabrian chili pesto, or salsa verde.
As with Amalfi’s décor, there’s heaven in the small details, and that extends to the side dishes here, from the Cremini mushroom polenta, accented by mascarpone, Parmigiano and white truffle oil, to the green beans, made with Calabrian chili pecorino and Marcona almonds.
Save some room! The dessert menu here is packed with temptation, and you’ll gladly give in. The Lemon, Lemon, Lemon is three versions of the flavor—cake, custard and crisps. The blood orange cheesecake is another highlight, drizzled with blood orange caramel.
Caesars Palace, 702.650.5965
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