Cuisine:

• East and West
• Southwest
• Western
• American
• Barbeque, Grill

Mesa Grill Description:
The cavernous dining room, with kitschy cowboy print banquettes and oversize photos of cows and other American iconography on the walls, is vibrant and fun, though quite boisterous when full. Chef-owner Bobby Flay's Southwestern-inspired fare manages to hang in there---despite the fact that the media-savvy Flay spends more time on the TV Food Network than in the kitchen. Starters include barbecued country ribs (with a mango habanero glaze) and rough cut tuna nachos. Crispy squash blossoms filled with ricotta cheese, corn, basil and hot yellow pepper sauce stand out as well. We recommend the grilled mahi mahi with roasted pineapple-cascabel chile sauce and caramelized pineapple-green onion salsa as a main course. Or try the Southwestern spice duck accompanied by a chorizo-goat cheese tamale. Desserts are renditions of retro sweets shaped around pine nuts, guava, tequila or some other Southwest-inspired ingredient. If you go for brunch, try the blue corn buttermilk waffle with blackberry bourbon syrup and vanilla crème fraîche. There's also a notable wine list and an extensive margarita menu.


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