College Park, Maryland. In total, BBP has nineteen locations in eleven states and the District of Columbia. The original Mesa Grill in New York closed in September 2013 following a proposed rent increase by the landlord. In May 2021, Mesa Grill in Caesars Palace was converted to an Italian restaurant called Amalfi by Bobby Flay. He also updated the menu and changed the name of his Las Vegas Bobby's Burger Palace to Bobby's Burgers. He now has four locations of Bobby's Burgers in Caesars Palace Las Vegas, Paris Hotel Las Vegas, Harrah's Las Vegas, and Yankee Stadium in New York City As of September 2019, Flay has an estimated net worth of $30 million. Other ventures Food Network and television Flay has hosted sixteen cooking shows and specials on Food Network and Cooking Channel: {{columns-list|colwidth=30em| Hot Off the Grill with Bobby Flay (no longer airing) Grillin' & Chillin''' (no longer airing) Food Nation (no longer airing) 3 Days to Open with Bobby Flay (no longer airing) Boy Meets Grill (2002–11) BBQ with Bobby Flay (2004–07) Throwdown! with Bobby Flay (2006–10) Grill It! with Bobby Flay Bobby Flay's Barbecue Addiction (summer/fall, 2011–2014) The Best Thing I Ever Ate (premiered June 2009) Brunch @ Bobby's (2010–2017) Worst Cooks in America (seasons 3–5, 17) The Main Ingredient with Bobby Flay Bobby's Dinner Battle (premiered January 16, 2013) Beat Bobby Flay (premiered August 24, 2013) The Bobby And Damaris Show (premiered September 3, 2017) }} Flay served as a judge on Wickedly Perfect, The Next Food Network Star, and The Next Iron Chef. He has cooked on Emeril Live and Paula's Party. On Throwdown! with Bobby Flay, the chef challenges cooks renowned for a specific dish or type of cooking to a cook-off of their signature dish. On Episode 5 of Season 4, Harlem chef Melba Wilson and Bobby squared off over who had the best chicken and eggnog waffles. While being interviewed on "Conversations with Allan Wolper" on WGBO 88.3FM, Wilson confessed that she had been nervous because Bobby brought a cast-iron skillet. Having grown up in a family that used cast-iron skillets, Wilson was nonetheless forced to use a deep fryer because her restaurant was too small for a cast-iron skillet. Towards the end of the anecdote, she explained, "Can I tell you? When he pulled out the skillet, it was a rough day. Girlfriend started sweating bullets. But at the end