Bobby Flay’s Shark Swims into the Palms

Television personality Bobby Flay opened his first new restaurant in five years when Shark officially debuted over the weekend at the Palms. The seafood- and fish-forward restaurant features sushi and raw bar dishes.

Flay, who was at the restaurant on Friday night, uses ingredients from South America, Mexico, and the Mediterranean in dishes that range from ceviche, tacos wrapped in purple corn tortillas, and entrees. Flay relies on some of his favorite chili peppers, leaning on panca, rocoto, and aji amarillo in dishes such as sea scallops with mustard green salsa verde, panca chili, and cojita; tuna tartare with crispy green rice and Peruvian chili sauce; and cured salmon and egg tostada with rocoto hot sauce and black bean “butter.”

Many of the entrees are meant to share, such as a whole grilled lobster with basil, garlic, and red chili butter and The BF steak, a 36-ounce bone-in prime porterhouse with triple chili butter and pan juices.

Diners can order churros with toasted coconut and bittersweet chocolate sauce and ube cheesecake with a fruit salsa for dessert.

Chef Kiyo Asano, who studied in Osaka, Japan, and worked at Nobu and Bar Masa, heads up Flay’s first sushi efforts. Highlights include a spicy blue fin tuna roll, salmon sashimi with hot smoked chili dressing and cucumber basil relish, and yellowtail ceviche with charred pineapple, chili de arbol, and bitter greens.

The Rockwell Group designed the space that opens to Kaos Dayclub & Nightclub at the resort. A 20-foot-long bar features solid chevron walnut planks and hand-glazed clay tiles, and while an open grill includes a natural marble counter and tinted stainless-steel grill hood.

• All Coverage of Shark [ELV]

• Keeping Tabs on the Changes at the Palms [ELV]