Chef Rick Moonen has unveiled the fine-dining element of his two-story restaurant, Rick Moonen's RM Seafood. While downstairs serves a casual dining menu with sushi and a raw bar, the upstairs space offers a more intimate dining experience and a multicourse chef's tasting menu. For buyouts, the total restaurant capacity is 250, with room for 80 upstairs for seated events. The 16,000-square-foot restaurant has four private rooms in all, two on each level that can be combined to create a bigger room.
Moonen anticipated the opening for a year, and employed executive chef Adam Sobel and chef de cuisine Gerald Chin, who together completely reinvented the menu. “When I was creating the menu, I wanted to push the boundaries of fine dining and bring it to an entirely new level," Moonen said in a release. “The dishes we’ve produced are innovative, playful, and even interactive—part of the Vegas dining experience that I felt was missing.”
Dishes include Spider Crab, with artichoke, sunchoke, and ruby red grapefruit surrounded by dungeness crab that clings to the rim of the bowl like a spider; Onion Soup 3000, a deconstructed version of the French classic made with Gruyère custard and onion velouté served atop a caramelized onion chip; and the Chocolate Car Bomb, a combination of Guinness beer ice cream topped with Baileys Original Irish Cream and beer foam.
Sustainable seafood options round out the menu, and there is a 630-bottle wine selection.
