Bobby Flay’s Mesa Grill at Caesars Palace has been one of the most popular restaurants on the Las Vegas Strip for so long—since 2004—one might assume the menu never needs a change. And maybe it doesn’t, since its bold Southwestern flavors never seem to lose their spice, and favorite plates like the goat cheese queso fundido and the green chile cheeseburger with roasted poblanos remain must-order selections.
But Flay and his Vegas team never rest on their laurels. The celebrity chef recently spent some time in his Caesars kitchen with executive chef Ryan Calvo to create several new appetizers and entrées that only add to the vibrancy at Mesa Grill. New starters include roasted beet tamales with tangerine yogurt dressing, a crusted avocado tostada made with blue corn masa, and charred shishito peppers decorated with pomegranate salt, cumin and mango agrodolce sauce.
A cornmeal-crusted chile relleno with porcini mushrooms, cotija cheese and guajillo chile sauce is a perfect representation of Mesa Grill’s innovations on traditional fare. Other new main courses are steamed halibut in ancho posole broth and a hearty fire-roasted veal chop with salsa verde, chorizo and a goat cheese tamale.
If these creations sound a bit lighter than expected, that’s because they’re partially inspired by Flay’s sizzling-hot NYC Mediterranean restaurant Gato and his upcoming cookbook Bobby Flay Fit. Who would have thought Mesa Grill could be a place you could healthy without sacrificing taste? Mesa Grill at Caesars Palace, 702-731-7731; lunch Monday-Friday 11 a.m.-2:30 p.m., brunch Saturday & Sunday 10:30 a.m.-3 p.m., dinner daily 5-11 p.m.
