Back in the old days of Las Vegas, when you said “seafood,” most would probably mean you mean the 99-cent shrimp cocktail that was sold in the millions and helped define the early days of Las Vegas “cuisine.” But oh, how times have changed. Las Vegas is now a city where any cuisine is possible—even fresh seafood in the middle of the desert. And it goes even beyond just ordering something off a menu; you can now go and pick out your specific fish, thanks to Amalfi by Bobby Flay, a true show kitchen and restaurant that celebrates that region of Italy and its traditions.
The restaurant is impeccably detailed, with light woods and circular blue-tile-lined containers full of ice and a variety of fresh fish (the types of fish will vary depending on the time of year). Fishmongers staff the displays and give you specifics on every single fish, allowing you to make an informed decision. It feels almost like picking out a new car as your salesman describes the bells and whistles—but without those pesky five years of payments.
At a bar curving away from the entrance, you can enjoy your choice of delicious cocktails like the Nerano, made with Herradura blanco tequila, cappelletti aperitivo and lemon; the Limonata, a blend of Bacardi rum, limonata soda, lemon and mint; or the espresso martini, which utilizes Stoli vodka, New Deal coffee liqueur and espresso. All are a great way to fire up your tastebuds for the fun to come.
If you do opt for the fresh fish, choose between enjoying it grilled whole or filleted, and pair it with your choice of Meyer lemon and capers, red pepper and Calabrian chili pesto, or salsa verde. There are so many combinations to choose from, you might find yourself coming back for more within the week.
Seafood options pepper the Amalfi menu, from appetizers like shellfish fritto misto (shrimp and squid in addition to asparagus and tomato aioli) and charred octopus served with burnt orange and pancetta, to main courses like squid ink fettucine with lobster, shrimp, squid and fra diavolo. There’s also plenty of choices for meat eaters with a trio of prime certified Angus beef champs—a 10-ounce filet mignon, 16-ounce New York strip and 24-ounce bone-in ribeye. They pair wonderfully with sides like green pea polenta (made with mascarpone, caramelized shallots and Parmigiano) and crispy potatoes.
Burrata
And fear not, vegetarians—Amalfi has you covered with appetizers like burrata served with red pepper, Calabrian chili and
hazelnut pesto, and main courses like orecchiette smothered with eggplant Bolognese, basil and ricotta, agnolotti highlighted by arugula-ricotta, Sun Gold tomato sauce and crunchy garlic, and pasta “rags” with all-arrabbiata, Calabrian chili and bufala mozzarella.
You’ll definitely want to check out dessert here, as there’s something for everyone, from a dark chocolate hazelnut cake to Bobby’s pistachio sundae. But we’re partial to the triple lemon tarte, a citrusy delight including lemon curd, lemon meringue and a lemon-almond wafer.
Caesars Palace, 702.650.5965
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