One of the first Food Network chefs (after Emeril) to set up shop in Vegas, Bobby Flay has proved that his reputation, and his Mesa Grill, has some longevity. He’s known for creating strong Southwestern flavors, but with a delicate touch. The tiger shrimp and tamale is a mainstay at all his restaurants, a combination of sweet shrimp and mildly pungent garlic. While I’d normally never put anything on a steak besides salt and pepper, the chipotle-glaze on the rib eye works like gangbusters. The rest of the menu features dishes that are “ancho-chile glazed” or “New Mexico spice-rubbed,” but in each, the spice is applied with great balance so that flavors never become overwhelming.
- Grace Bascos