Bobby Flay, the ginger boy badass Throwdown king, is obviously about as famous as a chef can possibly be. I like the guy, and if I one day meet him, plan on challenging him to some sort of one on one battle of wills or a slap fight or something. It just seems like the right thing to do.
In the interest of increasing the likelihood of said meeting and whatever might ensue thereafter, I have spent more than a few nights at his midtown restaurant, Bar Americain. This Flay establishment is large, slick, and aimed squarely at the pockets of midtown suits and Times Square tourists who need something besides Ruby Foo's to tell their friends about when they return home. It's a huge space, and has an over the top, big money aesthetic you are more likely to find in a Las Vegas mega hotel than on 52nd St.
Consider those things and know that - believe it or not - we actually love the place. Flay has built his brand on big Southwestern flavor, and the food at Bar Americain still touts that trademark flair, but it's more New York than Santa Fe. The twists are subtle but perfect variations on traditional American offerings like the incredible hanger steak and the tuna tartar that packs a spicy kick right at the end of a bite. Thanks Bobby for giving us a place in midtown that doesn't suck. Now I just need a layaway plan to pay for my meal. You do that right?
Grilled Pizza with Double Smoked Bacon, Carmelized Onion, Toasted Garlic
Around six inches, this comes split into four pieces and topped with thick cut smoked bacon, onions, and little garlic chips. Amazing for an appetizer, even better for breakfast the next day. Am I sick?Hanger Steak
We love us some hanger steak/flank steaks/skirt steaks here at The Infatuation, and this one is up there with the best I have had. Order it medium rare, and it will come cooked to perfection with a salty crust on the outside.Whiskey Éclairs/Bourbon Praline Profiterole
You won't often see dessert suggestions on this site, but if either of these are on the menu, order them. Turns out Mr. Flay is also pretty damn good at marrying booze with baking.
This comes with the tuna at the center of the plate surrounded by capers, egg, and onion. Pile the tuna and the tasty extras on to a piece of crusty toast and enjoy that fantastic spicy kick at the end. A plus.
Home made potato chips with a thick blue cheese dip on the side.