Celebrity chef Bobby Flay brings the flavors of the Mediterranean to Amalfi at Caesars Palace. Listen in.
Nine types of fish are offered daily and can be grilled whole or filleted. Here, the whole branzino with Meyerlemon and red pepper and Calabrian chile pesto.
What inspired you to open Amalfi? I can honestly say Italy has stolen my heart. My time exploring that region and all that it has to offer inspired me to bring fresh fish, perfectly made pastas, herbaceous flavors and so much more to Caesars Palace. I put my heart and soul into every restaurant I open, and I’m always looking for new ways to evolve. Amalfi is special because I get to showcase my passion through my signature bold flavors, but in an all-new way that will evoke the tastes, smells and feels of coastal Italy.
The interiors are beautiful and evoke that breezy coastal Italian ambiance. Tell us about the design process. Amalfi was designed by Olivia Jane Design & Interiors and features a timeless, natural palette with touches of greenery throughout. The space is blended with elements, including organic fabrics, stone, and wood materials, that provide depth and radiate a sense of history. The space includes four unique yet cohesive spaces—the bar and lounge, the grill and main dining room, the market room and a private dining room. Olivia considered every last detail within the space to evoke the radiance of the AmalfiCoast right here at Caesars Palace.
AMALFI BY BOBBY FLAY
Dinner: Sun.-Thu., 4:30-10PM; Fri.-Sat., 4:30-11PM
Amalfi’s Bellini includes Drusian Prosecco Superiore DOCG and white peach puree.
And how about the menu? My goal for this restaurant was to bring my admiration for coastal Italian cuisine to life, and I feel like we accomplished that with our bold, fresh menu. Our dishes range from flavorful and light antipasti to a robust selection of handcrafted pasta, and even a fish market where you can take your pick from our fresh seafood selection of the day. The menu also offers insalate, carne and contorni selections as well as seriously unforgettable dessert staples.
“I love the golden glow from our 30-seat bar and lounge,” says Flay. “You’ll notice the Amalfi Coast-inspired blue-and-white-striped chairs in the lounge, which are a nod to the swarms of striped umbrellas and chairs sprawled across the beaches there”.
Chef-owner Bobby Flay.
What should we order? Some of my favorites include the charred octopus with burnt orange and pancetta as a signature appetizer, followed by squid ink fettuccine with lobster, shrimp and fra diavolo sauce, which is a pasta dish not to be missed, and finished off with the Lemon, Lemon, Lemon cake with custard and crisps. Do not miss the array of signature spritz cocktails as well, like the Amalfi with Selim Spumante, Cappelletti Aperitivo and soda or the Rosso with Drusian Prosecco DOCG, Negroni bitters and soda. A focal point of Amalfi is our fresh fish and seafood display, complete with our own extra-knowledgeable fishmonger. Our fish market setup reminds me of the markets on the Amalfi Coast and transports me straight to Italy every time I see it. Just as you would in Italy, we encourage guests to pick their own fish, such as the golden snapper, robin fish or swordfish, and leave it in our hands to prepare it perfectly to your liking.
If you’re heading to Amalfi, what’s your personal order? One of my personal favorites, the scialatielli with a scampi sauce and basil, is a can’t-miss dish. Scialatielli is classic to the Amalfi Coast and it’s made with a dough recipe that’s similar to dumpling dough but is cut into fettuccine. Delicious. You’ll want to finish it off with my all-time favorite, Bobby’s Pistachio Sundae, which is made with pistachio gelato, dark chocolate sauce, Amarena cherries, vanilla crema and chopped pistachios.
Photography by: COURTESY OF CAESARS PALACE LAS VEGAS