When restaurateur and chef Bobby Flay first began traveling through Italy, he might not have been intending to transform his Mesa Grill at Caesars Palace into an Italian restaurant. But when the opportunity to do so appeared, it seemed perfect. “Opening Amalfi at Caesars Palace has allowed me to showcase my passion for the Amalfi Coast and the fresh flavors the region is known for,” said Flay in a release.
Inside the upscale, seafood-driven restaurant, you’ll find a scene set with light woods and tile work, with a bar curving away from the entrance. The dining area is arranged as two large rooms, with comfortable seating, soaring ceilings and an open kitchen with large racks of wine on the area above that, creating a striking architectural element. In the second room, you’ll find more tables and circular blue-tiled displays, a focal point that showcases the seafood available that night.
There are several cocktails to start a meal with, from light spritzes to mezcal negronis and espresso martinis, plus wine and beer. The antipasti has plenty of seafood-inspired selections, including a shellfish fritto misto with pistachio pesto, charred octopus, tuna tartare and mussels in a tomato and white wine broth. The ricotta-stuffed squash blossoms are also popular, and in a delicious twist on the classic caprese, bufala mozzarella comes with charred lemon leaves and chopped tomato relish.
Choose from pasta like the squid ink fettucine, an eye-catching arrangement with lobster, squid, shrimp and a fra diavolo sauce. The paccheri, with rockfish and cherry tomatoes, presents 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 display to consult with a fishmonger, and select their dinner entrées. Recently, striped bass, red snapper, branzino, carabinero shrimp, among others, were available from the market. Choose from grilled whole or filleted, served one of three ways: with Meyer lemon and capers, with salsa verde or with red pepper and Calabrian chile pesto.
You can also choose Jidori chicken al forno, with a pecorino crust, or ribeye, New York Strip or filet mignon steaks, all Prime Angus beef. An amazing side is the crispy potatoes with Parmesan, lemon and oregano. There won’t be any of this left over. The unusual mascarpone polenta with red pepper and a black olive relish is one of those love-or-leave-it dishes. We think you’ll love it.
And the desserts are delightful, including Bobby’s pistachio sundae, a chocolate budino, blueberry panna cotta and tiramisu. But the Lemon, Lemon, Lemon cake definitely does take the cake. Tart lemon custard is layered over a light lemon cake and crispy lemon wafers, for a perfect finish to your evening.
Caesars Palace, 866.733.5827
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