 Bobby Flay's 8,800-square-foot Southwestern Mesa Grill houses a 28-seat bar and lounge, a three-tiered dining room and a bustling exhibition kitchen. Appetizers such as his signature blue corn pancake with barbecued duck and tiger shrimp with a roasted garlic-corn tamale and corn-cilantro sauce, served for lunch and dinner, are fine examples of his vibrant cuisine. The Mesa burger with cheddar cheese, grilled Vidalia onion and horseradish mustard is a popular lunch choice. Among recommended dinner entrées are the New Mexican spice-rubbed pork tenderloin with a sweet potato tamale and crushed pecan butter and a spice-crusted swordfish steak with charred jalapeño-basil vinaigrette, the 16-spice crusted chicken and the ancho chile and honey-glazed salmon with a spicy black bean sauce. Grilled mahi mahi with roasted pineapple and caramelized pineapple-green onion salsa is a lunch, brunch and dinner winner. The warm coconut-macadamia cake with coconut rum cream, mango-blackberry salad and caramel-macadamia nut ice cream is a refreshing sweet finale. Well chosen wine and tequila selections nicely accompany Flay's cuisine.
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