Mesa Grill - lunch

Bobby Flay's cooking career began at 17 when he accepted a position at Joe Allen's Restaurant. Mr. Allen, part owner, was so impressed with Bobby's ability that he paid his tuition to the French Culinary Institute. Graduating with the first "Outstanding Graduate Award", Bobby now acts as spokesperson and Master Chef for the school.

His first position as Executive Chef at East Village's Miracle Grill caught the eye of restaurateur Jerome Kretcher who asked Bobby help open Mesa Grill. A few year's later, Bobby teamed with Laurence Kretcher to open BOLO, which received two stars from the New York Times and is continually rated as "Top Spanish Restaurant" in New York by the Zagat Survey in 1994. Bobby has received national recognition for his innovative creations utilizing indigenous American Southwestern and Mediterranean ingredients.

Bold American Food, his first cookbook, received IACP's Award for Design (1995); while his second cookbook, From My Kitchen to Your Table, has won rave reviews from the New York Times. His latest books are Boy Meets Grill and Bobby Flay Cooks American. Bobby has starred in the Television Food Network's Grillin' & Chillin', Hot Off the Grill with Bobby Flay and FoodNation. Bobby is the premiere celebrity chef for CBS's Early Show.
South Beach Wine & Food

Display kitchen

Caesar salad, warm hominy croutons, asiago cheese crisp

Roasted cauliflower & green chile soup, goat cheese, blue corn taquito

Blue corn pancake, barbecued duck, habanero chile sauce

Spicy tuna tartar, blistered Serrano hot sauce, avocado relish

Smoked chicken & black bean quesadilla, avocado, toasted garlic crème fraiche.

Tiger shrimp & roasted corn tamale, corn-cilantro sauce

Goat cheese queso fundido, roasted green chile sauce, blue corn tortilla strips

Ancho chile-honey glazed salmon, spicy black bean sauce, roasted jalapeño crema

Burger with double cheddar, grilled Vidalia onion, horseradish mustard, southwest fries

Smoked shrimp cake, roasted tomatillo sauce, jalapeno crema, pickled red onions

Yucatan chicken tacos, red chile-peanut BBQ sauce, red onion, cilantro, mint

Grilled tuna steak, tamarind black pepper glaze, eyed pea rice, tomatillo avocado relish

Pan roasted halibut, tomato-New Mexico red chile sauce, creamy green chile rice

Milk chocolate and peanut butter crème brulee, toasted peanut shortbread cookies

Warm espresso cake, butterscotch custard, banana walnut crunch ice cream

Cream cheese vanilla ice cream sandwich, carrot cake cookies, spicy pineapple sauce

Crisp coconut rum napoleon, guava sorbet, coconut-lime sauce