Bobby Flay's culinary versatility is evident in the multiple talents he brings to the field: as a critically-acclaimed chef/restaurateur, award-winning cookbook author and television personality. However his first priority always remains with his restaurants.
Flay discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt, Joe Allen's. This eventually led Flay to study at The French Culinary Institute where he earned the first "Outstanding Graduate Award" in 1993. He now serves there as Master Instructor.
After working at several NYC restaurants, Flay developed his own style of American southwestern food and opened Mesa Grill, his first restaurant in 1991. Bolo Restaurant & Bar opened in November 1993 in the Flatiron district. That same year, Flay was voted the James Beard Foundation's Rising Star Chef of the Year 1993, an award that honors the country's most accomplished chef under the age of 30.
In 2004, Flay opened another Mesa Grill at Caesars Palace in Las Vegas. In April 2005, Bar Americain opened featuring Flay's regional American cuisine. In June 2006, Flay opened his first steakhouse, Bobby Flay Steak, at the Borgata Hotel Casino & Spa in Atlantic City. In March 2007, Flay opened his 6th restaurant, Mesa Grill Bahamas, at The Cove Atlantis. In November 2009, Bobby opened his 2nd Bar Americain location at the Mohegan Sun in Uncasville, CT.
In addition to his restaurants, Flay shares his knowledge and enthusiasm for food through his 9 cookbooks and his many national cooking shows on the Food Network and is also Food Correspondent for "The Early Show on CBS" where he regularly informs a national audience about seasonal dishes and ingredients.
Flay possesses a remarkable ability to create and retain the individual character of each of his projects, insisting on uniqueness and integrity. He works tirelessly to challenge diners' expectations and influence the way Americans view and taste food - making it bold, zesty and always fun.
"Bobby's Burger Palace (BBP for short) offers 10 burgers, each tricked out in style. [Bobby] Flay has a special fondness for the crunchburger, a classic American cheeseburger topped with potato chips. The Dallas burger, inspired by the way barbecued brisket is served in Texas, is rubbed with spices before grilling, then topped with barbecue sauce (his own), coleslaw, Monterey Jack cheese and a pickle. The eponymous Bobby Blue Burger is topped with blue cheese, bacon, lettuce and tomato; the Napa Valley with goat cheese, watercress and Meyer lemon honey mustard. An unadorned cheeseburger is $6.50, the other nine are $7.50
But wait, there's more!
No less attention is lavished on the fries (crinkle-cut in an homage to the fries Flay ate during childhood summers on the boardwalk at Spring Lake, and served with a subtly spiced mayonnaise-based "fry sauce") or the shakes (made with Edy's ice cream and ranging from vanilla and chocolate to coconut, mango and cola). There are "griddled cheese" sandwiches, beer-battered onion rings, soda, beer, wine, frozen margaritas, and even a salad." - Erica Marcus, Newsday
Bobby Flay's culinary versatility is evident in the multiple talents he brings to the field: as a critically-acclaimed chef/restaurateur, award-winning cookbook author and television personality. However his first priority always remains with his restaurants.
Flay discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt, Joe Allen's. This eventually led Flay to study at The French Culinary Institute where he earned the first "Outstanding Graduate Award" in 1993. He now serves there as Master Instructor.
After working at several NYC restaurants, Flay developed his own style of American southwestern food and opened Mesa Grill, his first restaurant in 1991. Bolo Restaurant & Bar opened in November 1993 in the Flatiron district. That same year, Flay was voted the James Beard Foundation's Rising Star Chef of the Year 1993, an award that honors the country's most accomplished chef under the age of 30.
In 2004, Flay opened another Mesa Grill at Caesars Palace in Las Vegas. In April 2005, Bar Americain opened featuring Flay's regional American cuisine. In June 2006, Flay opened his first steakhouse, Bobby Flay Steak, at the Borgata Hotel Casino & Spa in Atlantic City. In March 2007, Flay opened his 6th restaurant, Mesa Grill Bahamas, at The Cove Atlantis. In November 2009, Bobby opened his 2nd Bar Americain location at the Mohegan Sun in Uncasville, CT.
In addition to his restaurants, Flay shares his knowledge and enthusiasm for food through his 9 cookbooks and his many national cooking shows on the Food Network and is also Food Correspondent for "The Early Show on CBS" where he regularly informs a national audience about seasonal dishes and ingredients.
Flay possesses a remarkable ability to create and retain the individual character of each of his projects, insisting on uniqueness and integrity. He works tirelessly to challenge diners' expectations and influence the way Americans view and taste food - making it bold, zesty and always fun.
"Bobby's Burger Palace (BBP for short) offers 10 burgers, each tricked out in style. [Bobby] Flay has a special fondness for the crunchburger, a classic American cheeseburger topped with potato chips. The Dallas burger, inspired by the way barbecued brisket is served in Texas, is rubbed with spices before grilling, then topped with barbecue sauce (his own), coleslaw, Monterey Jack cheese and a pickle. The eponymous Bobby Blue Burger is topped with blue cheese, bacon, lettuce and tomato; the Napa Valley with goat cheese, watercress and Meyer lemon honey mustard. An unadorned cheeseburger is $6.50, the other nine are $7.50
But wait, there's more!
No less attention is lavished on the fries (crinkle-cut in an homage to the fries Flay ate during childhood summers on the boardwalk at Spring Lake, and served with a subtly spiced mayonnaise-based "fry sauce") or the shakes (made with Edy's ice cream and ranging from vanilla and chocolate to coconut, mango and cola). There are "griddled cheese" sandwiches, beer-battered onion rings, soda, beer, wine, frozen margaritas, and even a salad." - Erica Marcus, Newsday
