Bobby Flay’s Amalfi Begins Multi-Million Dollar Makeover at Caesars Palace

Aiming for a late spring unveiling at Caesars Palace, one of the most anticipated debuts of 2021 has recently filed new paperwork for a multi-million dollar makeover, transforming Bobby’s Flay’s much admired Mesa Grill into the celebrity chef’s first Italian restaurant, Amalfi by Bobby Flay.

Designed by Olivia Jane Design & Interiors, who spent more than six months in consultation with Flay, Amalfi will remodel an original footprint of close to 9,000 square feet with a “blend of coastal ease and fresh, bright flavors,” and the promise of four new spaces, creating a bar and lounge, main dining room, the “market room,” and a private dining area.

Assigned an estimated budget of $4,090,000 in construction costs alone, Almafi is tasked with matching the popularity of Mesa Grill’s Southwestern menu, a resort fixture and brunch favorite since 2004. Back in October, Flay announced the restaurant would eventually return to Las Vegas, but has yet to reveal a new location.

Caesars Palace/Official Site

Described by Flay as a tribute to the southern Amalfi Coast, the main dining space, also known as the grille room, offers views of the open kitchen, while the market room will sit closer to a showcase fish and seafood display, overseen by “a knowledgeable fishmonger.” Diner will select whole fish that’s then grilled over charcoal, or roasted al forno.

The 30-seat, nearly 50-foot long bar is the highlight of the 40-seat lounge, available for cocktails and ordering from the full menu, while the private dining room is expected to be large enough to accommodate up to 60 people, a third larger than its predecessor.

Among previewed menu predictions, crispy soft-shell crab salad with blood oranges and green olives, a “vast number” of pastas, tomato risotto with sea scallops and Osetra caviar, lobster pasta with yellow tomatoes and Calabrian chili peppers, spaghetti with sea urchin, plus pistachio olive oil cake, and a dark chocolate tiramisu for dessert.

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