Amalfi by Bobby Flay is a celebration of Italian cuisine


When restaurateur and chef Bobby Flay began traveling in Italy, he may not have intended to transform his Mesa Grill at Caesars Palace into an Italian restaurant. But when the opportunity presented itself, it seemed perfect. “Opening Amalfi at Caesars Palace allowed me to show my passion for the Amalfi Coast and the fresh flavors the region is known for,” Flay said in a statement.

Inside the upscale seafood-focused restaurant, you’ll find a stage with light woods and tiles, with a curved bar away from the entrance. The dining room is organized into two large rooms, with comfortable seating, high ceilings, and an open kitchen with large wine racks to the area above, creating a striking architectural element. In the second room you will find other tables and circular displays in blue tiled floors, a focal point that showcases the seafood available that evening.

There are several cocktails to start a meal, from light spritzes to mezcal negronis and espresso martinis, as well as wine and beer. The antipasti offers many seafood-inspired selections, including a shellfish fritto misto with pistachio pesto, charred octopus, tuna tartare and mussels in a tomato and white wine broth. Ricotta-stuffed squash blossoms are also popular, and in a delicious twist on classic caprese, bufala mozzarella is served with toasted lemon leaves and chopped tomato relish.

Choose from pastas like squid ink fettuccine, an eye-catching arrangement with lobster, squid, shrimp and a fra diavolo sauce. The paccheri, with redfish and cherry tomatoes, has a milder flavor, and the orecchiette is served with an inventive eggplant bolognese.

The fish menu is special here, with guests heading to the fish stall to consult a fishmonger and select their entrees for dinner. Recently, striped bass, red snapper, branzino, carabinero shrimp, among others, were available in the market. Choose from whole or fillet grilled meats, served one of three ways: with Meyer lemon and capers, with salsa verde, or with red pepper and Calabrian pepper pesto.

You can also choose Jidori al forno chicken, with a pecorino crust, or rib eye, New York Strip, or filet mignon steaks, all Prime Angus beef. A surprising side is the crispy potatoes with Parmesan, lemon and oregano. None of this will be left. The unusual mascarpone polenta with red pepper and black olive relish is one of those dishes to love or leave. We think you will love it.

And the desserts are delicious, including Bobby’s pistachio sundae, chocolate budino, blueberry panna cotta, and tiramisu. But the lemon, lemon, lemon cake definitely takes the cake. Lemon custard is layered on top of a light lemon cake and crisp lemon wafers, for the perfect finish to your night out.

Caesars Palace, 866.733.5827

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