Celebrity chef Bobby Flay is known for his versatility in the kitchen, having opened Southwestern, burger and Italian restaurants in his lengthy career of cooking and hosting his own TV programs. And at Brasserie B Parisian Steakhouse at Caesars Palace, Flay returns to his cooking school roots—he was in the first graduating class at the French Culinary Institute. Flay has created menus from breakfast and brunch to lunch and dinner that rope in that Parisian style, all with a bit of Flay flair. The restaurant has a relaxed, elegant vibe, dark woods, plush fabrics and an art deco design. Check out the seafood tower, a gorgeous station in the back of the restaurant that highlights the bounty of the menu. The fan-style centerpiece will draw your attention no matter where you are seated.
Brunch is a relaxed affair with cocktails like the Kir Royale with champagne and crème de cassis, plus Bloody Marys, espresso martinis and mimosas. Enjoy items like classic eggs Benedict; eggs Royale with smoked salmon and chives hollandaise sauce; the celebrated croque monsieur and croque madame with ham and cheese (and, in madame’s case, a crispy fried egg). Appetizers here are delightful, with items like French onion soup with Gruyère gratin; hot homemade potato chips with a Roquefort cheese sauce and a baguette with French butter, which is quite honestly amazing for a bit of fat. There are raw bar offerings as well, blending Southwestern ingredients with French style, like the bay scallops Sophie, served with a tangerine hot sauce and crunchy garlic, and the yellowtail crudo, accompanied by tomatillo, egg, crème fraîche and caviar. Steak frites are a classic French offering, served here with a small salad, and a staple on the lunch menu as well.
If it’s lunch you’re in for, choose from the raw bar, then think about something like the Bar Americain burger, an homage to Flay’s beloved N.Y. American brasserie, with American cheese, bacon and Gruyère. You can never have too much cheese, right? The gnocchi Parisienne features a tomato confit, while a classic Italian-American dish, chicken Française, is awash in lemon. (Fun fact: Amalfi by Bobby Flay, a foray into Italian cuisine, is at Caesars Palace as well.)
For dinner, Brasserie B offers raw bar selections including the aforementioned bay scallops and yellowtail crudo, plus a prawn cocktail with smoked chili sauce, a fun twist on the classic shrimp cocktail. You can get the chicken Française, plus duck confit; mussels in white wine and garlic broth; black bass amandine; and whole lobster with garlic butter and roasted garlic. The restaurant has a menu of certified Angus beef steaks, including a 10-ounce skirt steak with your choice of sauces. But there are also several specialty steaks as well, including Bobby’s spice-crusted, bone-in ribeye with a smoked honey-chili glaze and a roasted red pepper relish. The 48-ounce tomahawk is the showstopper, cooked in cast iron with herb butter and fresh thyme.
If you are a Flay fan, dining here is an excellent opportunity to experience the breadth of Flay’s experiences, with plenty of references to his culinary empire tucked into the menu.
Caesars Palace, 866.227.5938 or caesars.com
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