Mesa Grill
our comments
This stunning 8,800-square-foot Mesa Grill houses a 28-seat bar and lounge, a 190-seat three-tiered dining room and a bustling exhibition kitchen. Tiger shrimp and roasted garlic corn tamale, New Mexican spice-rubbed pork tenderloin and a sweet potato tamale are excellent examples of his vibrant cuisine. Among succulent entrées, the apricot-mustard-mint-glazed grilled tuna steak with green chile-toasted pine nut couscous and the ancho chile-honey-glazed wild salmon with spicy black bean sauce are works of art, as is the coffee spice-rubbed rotisserie filet mignon with wild mushroom-ancho chile sauce. The extensive dessert menu offers such temptations as chocolate-pear shortcake with port caramel sauce. Outstanding wine and tequila selections nicely accompany Flay’s cuisine.- March 2005
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