Amalfi By Bobby Flay
After more than 17 years at Caesars Palace, Bobby Flay got a little bored with Mesa Grill and transformed the space into Amalfi, a large, tourist-friendly seafood restaurant inspired by the Italian coast. The catch of fresh fish is displayed on ice in the dining room. Yeah, you could go with branzino, but everybody serves that on the Strip. Try out some lesser-used picks like golden snapper, striped bass, turbot, or whatever happens to be in season. The staff is great about explaining the taste and texture of each one. Your choice is grilled whole or fileted with a variety of sauces on the side. The Italian influence is further felt with a clean collection of pasta recipes (best enjoyed as a shared side item to complement the fish) and multiple Spritz and Negroni options on the cocktail menu.
How to book: Book a reservation online.
Bobby Flay has been a longtime fixture in Las Vegas, but the Iron Chef veteran is going through a period of transition. After a run of 16 years, the celebrity chef replaced Mesa Grill with Amalfi at Caesars Palace, trading in Southwest flavors for fresh seafood and coastal Italian cuisine. Choose from the day's catch, on display in the dining room, and have it grilled whole or filleted. The menu is rounded out by eight pastas and a selection of Spritz variations, which go down nicely in the Mediterranean-inspired dining room. Flay also said goodbye to Bobby's Burger Palace at CityCenter during the pandemic, but recently welcomed the arrival of Bobby's Burgers service counters at Caesars Palace, Paris, and Harrah's.
It was time for a change. Just last year, Bobby Flay turned his long-running Mesa Grill into Amalfi, where fresh seafood and coastal Italian cuisine is served within a dining room of gray stone walls and curtains to block out the chaos of the Caesars Palace casino floor. The restaurant welcomes up to five deliveries of fresh fish a week with the latest catch on display in the dining room. Branzino (a common sight on Las Vegas dinner menus) is the most popular, but the nuttiness of the golden snapper is a welcome change of pace. The fish is grilled whole or filleted with light seasoning and a choice of sauces on the side. Eight pasta dishes are robust in flavor with even the caramelle (stuffed with sweet potato and topped with brown butter) packing subtle heat. The squash blossoms are the most rewarding appetizer, balancing sweet ricotta with a salty anchovy sauce. The cocktail menu smartly avoids trying to cover too much ground—no Mules, for example—while focusing on Italian-inspired libations like two Negronis and five takes on a Spritz.
How to order: Book a reservation.