5 Golden Spoons
One of my absolute favorite restaurants in the country, Bobby Flay’s Mesa Grill at Caesar’s Palace in Las Vegas never disappoints. The cuisine, service, ambiance, and overall experience is consistently wonderful. This trip, as often happens, we enjoyed three of our absolute favorite dishes. We started with the Blue Corn Pancake with Barbecued Duck and a Habanero Chile Sauce. The duck is moist, smoky, and rich.
The pancake is delicately sweet and the chile sauce sharp and spicy. The combination of flavors and textures takes the palate on an exciting roller coaster ride from Shanghai to Sante Fe. Imagine a marriage of the most delicious Peking Duck to your favorite Southwest Soft Taco. Superb. We followed this with two shared entrees; the New Mexican Spice Rubbed Pork Tenderloin and the Cornmeal Crusted Chile Relleno. The tenderloin is prepared with the most exquisite spicy dry rub, then marinated in bourbon, before being roasted to perfection. An ancho chile sauce finishes the dish.
Three gorgeously tender medallions that melt in the mouth with an explosion of flavor. Wow. A side of a sweet potato tamale with a crushed pecan butter compliments the meat course perfectly. The chile relleno is crafted with roasted eggplant and Manchego cheese atop a sweet red pepper sauce with a hint of balsamic vinegar. A crispy delightful surprise unlike any other relleno I’ve ever had in my life. Delish. We also indulged ourselves with an additional side dish of roasted Brussel sprouts with pomegranates and toasted walnuts served in a cast iron skillet.
Needless to say, we passed on desert this visit although the Deep Dish Banana Cream Pie and Toasted Coconut Layer Cake are absolutely yummy. Our server this visit was Brenda. She always takes such good care of us and often has a fun tidbit of dining insight to share. This trip she suggested we enjoy our martinis “In and Out.” Brenda asked the bartender to swish a few drops of vermouth IN each glass and then pour it OUT before filling with icy cold vodka that is slightly frozen so delicate crystals float and glimmer on the surface. Blue cheese stuffed olives on the side, of course. We must have been to this Mesa Grill at least a few dozen times over the years. It’s no wonder that is has been included on Conde Nast Traveler’s Hot 100 list!