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probably not necessary for lunch or brunch. But it might be otherwise for dinner. We started off with Chef Flay's famous Tiger Shrimp and Roasted Garlic Corn Tamale. I think this appetizer was definitely true to Flay's southwestern stile and is a must try. 11378031 shrimp was cooked perfectly, tender and sweet; corn tamale was fresh and fluffy and 11378031 his signature sauces were extremely flavorful. Each bite has a familiar spice kick. Then, we ordered 11378031 BBQ Lamb Cobb Salad and 11378031 Eggs + Aged Strip Loin Tortilla. 11378031 cobb salad and lamb were divine! I loved 11378031 buttermilk dressing, so good! 11378031 tortilla dish was on 11378031 mediocre side and made me wish I ordered 11378031 Spicy Chicken and Sweet Potato Hash (which has been on 11378031 menu for 11378031 last 8? years) However, I was mainly looking for a steak for lunch so it satisfied for cravings. Honestly, I could have gone without 11378031 egg and myriad of relishes (very beautifully plated) because 11378031 strip loin was cooked really well (medium rare, which I think is how all good meat should be cooked). It was incredibly tender and melts in your mouth. I will definitely have to come back for dinner to try his Mexican Spiced Pork Tenderloin. ALSO, I LOVED 11378031 complimentary bread basket. 11378031 waiter describes what each bread piece is and each was delicious on its own. :) Bobby Flay is like a Russian Doll that alternates betwixt beautiful, delicate painting on smooth wood and hideous Pollock-esque splotches on roughly carved blocks. Bobby taught me to make grilled pineapple topped with vanilla bean ice cream and drizzled with caramel sauce: plus one point. Bobby then introduced me to a burger courtesy of his Palace that artfully rivaled McDonalds'. He then uncapped another layer and surprised me with a fantastically gorgeous meal at Mesa Grill. With a brilliant introduction to his culinary prowess, Flay served up 11378031 triumvirate of Southwestern breads: a blue and yellow sweet cornbread, a sourdough dotted with jalapeno and a third nameless but tasty glutenous indulgence. 11378031 BBQ-ed ribs were served Kansas City style - fall off 11378031 bone tenderness and a smokey undertone was complimented by a viscous sauce dazzled with crushed peanuts. 11378031 King Shrimp tamale proved that seafood and mesa really can combine for a dish so wonderful you'll wonder why your grandmother didn't go fishing in 11378031 Gulf (or 11378031 Bay of Boston) for fat shrimp...and why she refused to grind her own corn for a thick tamale. But most of all, this King Shrimp Tamale will force you to order a regular tamale from 11378031 side menu because
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