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Bobby Flay's Biggest Fans

Photo: Allen Salkin


Juliesue and Matthew Goldwasser may be the biggest fans of the Mesa Grill ever. The Boston couple spent $722 to buy their way into a sold-out dinner prepared by Bobby Flay at the Las Vegas outpost of his restaurant as part of the 2010 Vegas Uncork'd food festival.

They spent that money because the tickets, face value $190 a person, were sold out. It was Matthew's birthday and they had failed to get tickets to the event the year before.

"All I want for my birthday," Juliesue recalled her husband saying a few months ago, "is to attend that Bobby Flay dinner in Las Vegas."

The couple, whose first Mesa meal was at the Las Vegas location four years ago, now plan vacations around trips to the Bobby Flay-helmed restaurants in New York, the Bahamas and Las Vegas.
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Filed under: Restaurants, Chefs

Bobby Flay opens Mesa Grill in Bahamas

Bobby Flay has an impressive list of titles including famed chef, television personality, Iron Chef on the Food Network, and author of several cookbooks. He also runs a group of restaurants including Bolo and Bar Americain in New York City, Mesa Grill located in both New York and Las Vegas, and Bobby Flay Steak in Atlantic City. Today, Flay is opening a third Mesa Grill, located in the Bahamas at the Cove Atlantis - marking his first business venture outside of the United States.

Widely known for his Southwestern cuisine, Bobby Flay is apparently excited about mixing his signature style with ingredients and flavors of the Caribbean, and will be serving dishes such as Bahamian Spiced Chicken Skewers with Yogurt Cilantro Sauce, Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette, and Bahamian Lobster Tail with Red Chile-Coconut Sauce and Green Chile Rice. Sounds pretty delicious to me.

The restaurant, according to the Cove Atlantis webpage, overlooks beaches and the Atlantic Ocean and features vibrant colors, Southwestern motifs, and an auburn and white cow print on the dining chairs. The bar "features a terrazzo and sea shell counter with backlit glass and embedded goatskin, flanked by columns of river rock."

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Filed under: Business, Chefs & Restaurants, Restaurants

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