Celebrity chefs are somewhat of a spectacle, parading around the TV screen, screaming obscenities at their minions, making doughnut-burgers and preaching that the average midwesterner can make a meal in 30-minutes. Bullshit.
I was reluctant to place a phone call to Caesar's Palace to book reservations at Chef Bobby Flay's Southwestern restaurant, Mesa Grill. Despite the glamour of Las Vegas I imagine bacteria ridden buffets, clinking fanny packs and bloated Elvis, not great food.
The interior of the restaurant is exciting, inviting but not so overwhelming that you cannot enjoy your meal. Our table, closest to the kitchen, overlooked a scene that was serene and well in order with itself. The cooks on the line were calmly calling orders and grilling meats over well kindled flames, which is exactly how you would want a well mannered kitchen to be.
Our appetizer, The Blue Corn Pancake, graced our table as we sipped Mesa's house Margaritas. The wafting scent of Anise sauce and barbecued duck was the perfect addition to the thin crepe-like bread encasing it. Well balanced and savory this teaser comes highly recommended.
Next on the ticket was the New Mexican Spice Rubbed Pork Tenderloin, a gastronomic work of art. Three pieces of pig cooked to delicate perfection were sauced with the smoky wholeness of Ancho chili. Accompanied by the sweet potato tamale garnished with pecan butter, this dish was a well balanced concoction of sweet and savory.
My angst towards celebrity chefs vanquished, I can hope to eat just as well in the future at their godlike restaurants.
Looks delicious....
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