Mesa Grill
We weren't sure what to expect from this oh-so-famous restaurant owned by star-chef Bobby Flay. Although slightly outdated in décor, and a tad bit like a Bobby Flay theme park, the restaurant is immaculately-kempt and the service highly attentive and pleasant, almost to the extreme. More importantly, the menu is still creative and exciting, and the food outstanding. It is remarkable that any restaurant in New York lasts at all, and this one has stood firm for 18 years, and counting. Obviously, they are doing something right. Tourist trap or not, this Mesa Grill is definitely deserving of all the accolades it receives, and more. Try the Tuna and Salmon Tartares, Pork Tenderloin with sweet potato tamale.
Atmosphere
A large cavernous space with massive columns, bright Southwestern colors, and cowboy-themed fabric banquettes, Mesa Grill looks as if it were still in 1991, the year it opened, and a date when Southwestern décor and large cavernous spaces were all the rage. That said, the style of the restaurant, though slightly dated, does indeed fit the style of the food and, though over 18 years in business, the place still looks immaculate and fresh. The heightened success of Mesa's chef and owner, Bobby Flay, keeps it busy, very busy, mostly with tourists and out-of-towners, and the bar and tables create a loud din of noise that floats over the pulsing dance music, also a throwback to the 90's. Nicely-sized and well-spaced tables are spread around the first floor and also on a mezzanine level. The kitchen is in the back and you can peek in as you go to the restrooms. No sign of Bobby.
Service
Service here is very nice and very accommodating, almost to the extreme. Catering mostly to non-New Yorkers I guess, Mesa seems to understand that a friendly staff gets good reviews, and good reviews bring in more people. As we were seated, our hostess asked if we had been there before and then gave us the lowdown on Bobby, saying that he was in town and, if we were lucky, he might make an appearance. Ooooo. I was immediately reminded of Disneyland- Hey, kids, if you're lucky maybe Mickey will stop by. Yaaaay! Then again, I just might not be above getting excited if Bobby walked in.
Throughout our meal several people stopped by to ask us how the meal was, where were we from (why does everyone keep asking us that?!), and if they could bring another cocktail. Smiles all around!
Throughout our meal several people stopped by to ask us how the meal was, where were we from (why does everyone keep asking us that?!), and if they could bring another cocktail. Smiles all around!
Food
Although Bobby Flay is an Internationally-known star chef, we weren't sure what to expect. But, we picked Mesa because the menu, still, looks interesting, eclectic, and fun. Having to mull over the menu for awhile, and not knowing what to choose (the sign of a great menu), we settled on Tuna and Salmon Tartares ($15) to start, and then a Pork Tenderloin with a Bourbon-Ancho Chili Sauce ($29), and a Chipotle-Glazed Rib Eye ($35).
Before the meal begins, a plate of bread is brought to the table, consisting of 2 spicy, but not sweet, corn muffins, 2 wonderful yeasty white rolls, and 1 roll that I believe was dill. The bread was served with nice sweet, as in unsalted, butter.
The tartares came out almost immediately: two small piles of freshly-minced raw salmon and tuna, each mixed with capers and a fairly spicy sauce. With the tartares came crispy plantains that were a little too delicate to scoop with, though they tasted nice. The freshness of the fish was wonderful.
Following with perfect timing, the entrees came out about 5 minutes after our first plates were cleared. The pork was 3 small but thick medallions, cooked perfectly. The Bourbon-Ancho sauce was a wonderful mix of spicy and sweet, tasting similar to a mole. Along with the pork was an incredible sweet potato- corn tamale with pecan butter. Without a doubt, the best tamale I'd ever eaten! Though, I must say, if you don't like sweet, this may not be the dish for you. But I loved it.
The Rib Eye was also excellent, charred nicely on the outside, cooked perfectly on the inside, with a nice charcoal-grilled flavor (something Bobby is known for) The sauce was a chunky hot peppers, like a salsa, though it also had something a little sweet in it. Papaya? The steaks do not come with a side, so we had a chorizo and goat cheese tamale with thyme butter ($7), also very good, though saltier than the other. The goat cheese was front and present, though I don't recall tasting much chorizo.
For dessert, I wanted something nicely sweet to finish the meal. Like the main menu, the dessert menu was also full of good choices, though I settled on a new item, the deep dish banana cream pie ($10.50). Coming more like a bowl of pudding, and less like a pie, the dish was comprised of a slightly-sweet banana custard, whipped cream, and sliced bananas, with a round and thin praline wafer 'crust' on top. Although the dish was nice and light, and very fresh, it wasn't sweet enough for me to act as a dessert and I wasn't too thrilled with it. Honestly, the $3 banana pudding at The Pink Teacup blew this away. Sorry, Bobby. Maybe you will have to do a banana cream throwdown.
Before the meal begins, a plate of bread is brought to the table, consisting of 2 spicy, but not sweet, corn muffins, 2 wonderful yeasty white rolls, and 1 roll that I believe was dill. The bread was served with nice sweet, as in unsalted, butter.
The tartares came out almost immediately: two small piles of freshly-minced raw salmon and tuna, each mixed with capers and a fairly spicy sauce. With the tartares came crispy plantains that were a little too delicate to scoop with, though they tasted nice. The freshness of the fish was wonderful.
Following with perfect timing, the entrees came out about 5 minutes after our first plates were cleared. The pork was 3 small but thick medallions, cooked perfectly. The Bourbon-Ancho sauce was a wonderful mix of spicy and sweet, tasting similar to a mole. Along with the pork was an incredible sweet potato- corn tamale with pecan butter. Without a doubt, the best tamale I'd ever eaten! Though, I must say, if you don't like sweet, this may not be the dish for you. But I loved it.
The Rib Eye was also excellent, charred nicely on the outside, cooked perfectly on the inside, with a nice charcoal-grilled flavor (something Bobby is known for) The sauce was a chunky hot peppers, like a salsa, though it also had something a little sweet in it. Papaya? The steaks do not come with a side, so we had a chorizo and goat cheese tamale with thyme butter ($7), also very good, though saltier than the other. The goat cheese was front and present, though I don't recall tasting much chorizo.
For dessert, I wanted something nicely sweet to finish the meal. Like the main menu, the dessert menu was also full of good choices, though I settled on a new item, the deep dish banana cream pie ($10.50). Coming more like a bowl of pudding, and less like a pie, the dish was comprised of a slightly-sweet banana custard, whipped cream, and sliced bananas, with a round and thin praline wafer 'crust' on top. Although the dish was nice and light, and very fresh, it wasn't sweet enough for me to act as a dessert and I wasn't too thrilled with it. Honestly, the $3 banana pudding at The Pink Teacup blew this away. Sorry, Bobby. Maybe you will have to do a banana cream throwdown.
Cleanliness
I have to hand it to them, after 18 years the restaurant still looks immaculate. Even the bathrooms were stunning and had nice-smelling soap.
Pros
Friendly and expert service. Excellent food.
Cons
A little like a Bobby Flay theme park, meant for tourists. The nice service almost goes to the extreme. Deep dish banana cream pie was disappointing.