[RM Seafood Restaurant
Restaurant Review
Since RM Seafood opened on Valentine’s Day, 2005, Rick Moonen has set a new standard for seafood in Las Vegas. Located at the mouth of Mandalay Bay, the upstairs dining room has a yacht-club feel that attracts a mix of high rollers and locals, alike. Playful touches of the nautical theme include portholes that peek down on tanks of live crustaceans. A champion of sustainability, Moonen prepares seasonal seafood to preserve the natural flavor and simple appeal. Beverage Director Jeff Eichelberger is similarly intent on maintaining the earth’s bounty for perpetuity, and favors organic, biodynamic wines.
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| Date: | September.17.2008 | Name: | Charles |
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| Ratings: |  |
Title: | Food Sublime and a Dessert Like No Other |
We were delighted with RM Seafood from the moment we were greeted. We were escorted up to the dining room, welcomed, and seated at an attractive booth. We ordered cocktails and expressed interest in oysters, which were not on the menu, but the server went immediately to retrieve a list of the oysters currently available from the raw bar downstairs, both east and west coast, with descriptions of each. We ordered a half dozen, and perused the menu, pausing to hear the specials of the day. A watermelon/ heirloom tomato salad was available, and a heavenly creation it was. Both red and yellow seedless watermelon cubes were combined with five types and colors of heirloom tomatoes at the height of flavor. Accenting this combination was both fresh basil and fresh mint, with a light vinaigrette. Heavenly. My partner had a shaved artichoke heart/fennel salad with shaved parmesan reggiano and a delicate lemon vinaigrette. Entrees were butter poached lobster with an amazing risotto and Loupe de mer, sauteed to perfection. Dessert selections were tempting, but the must-have choice was Rick's Ice Cream Name Game, a selection of 16 fresh sorbets and ice creams that were a test of our palates. 16 fabulous flavors were set in separate small serving bowls on a tray, with a blank page in which to write our guesses on flavors. Every flavor was rich and fresh, from pineapple and passion fruit sorbets, to mint chocolate chip (of course made with fresh mint), cheesecake, and Valrhona Chocolate. My personal favorites were cheesecake and toasted almond. Coffee, served in an individual French press, was and excellent ending to a fabulous meal.
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