When restaurateur and chef Bobby Flay started traveling around Italy, he may not have intended to turn his Mesa Grill at Caesars Palace into an Italian restaurant. But when the opportunity to do so 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 area 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 bar that steps away from the entrance. The dining area is split into two large rooms, with comfortable seating, high ceilings and an open kitchen with large wine racks above, creating a striking architectural feature. In the second room, you’ll find more tables and circular blue mosaic displays, a focal point that showcases the seafood available that night.
There are several cocktails to start a meal, from light spritzes to mezcal negronis and espresso martinis, as well as wine and beer. Antipasti offers many seafood-inspired selections, including 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 spin on the classic caprese, buffalo mozzarella comes with charred lemon leaves and chopped tomato relish.
Choose from pastas like squid ink fettuccine, an eye-catching arrangement with lobster, calamari, shrimp and fra diavolo sauce. The paccheri, with redfish and cherry tomatoes, has a milder flavor, and the orecchiette is served with an inventive aubergine bolognese.
The fish menu is special here, with guests heading to the fish stall to consult with 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 grilled whole or in fillets, served one of three ways: with Meyer lemon and capers, with salsa verde, or with red pepper and Calabrian chili pesto.
You can also choose chicken Jidori 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. None of this will remain. The unusual mascarpone polenta with red pepper and black olive relish is one of those dishes to love or leave. We think you’ll 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 pastry cream is layered on a light lemon cake and crispy lemon wafers, for the perfect finish to your evening.
Caesars Palace, 866.733.5827
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