* Click here for rating key
Bobby Flay Steak Restaurant Review: Bobby Flay Steak’s design, by David Rockwell, is somewhat unexpected --- more Scandinavian than Southwest, which is usually associated with chef Flay’s cuisine. It’s a cavernous place that offers fine beef, chops and lobster at high prices, but prepared with a generous hand. To Flay's credit, many dishes are a cut above those at other top steakhouses, with offerings such as rack of pork with a heady bourbon sauce, creamed corn, jalapeños and basil, or grilled tuna steak with a triple peppercorn sauce and crispy red onions. The spicy Southwest rib-eye harkens back to the chef’s roots and tantalizes with the fiery application of roasted red and green chilies. The wine cellar stores an extensive international selection, and the wine list is organized helpfully by type of food, such as "veal and fish reds" and "lobster whites." There is not much to choose from that is priced at less than $35 a bottle, but there are half-bottle options as well as wines by the glass. Desserts are simple and appealing. Among the best is a show-stopping baked Alaska with caramel ice cream, crystallized pecans and warm dark chocolate sauce for a symphony of taste, texture and temperature.