Often billed as one of the best seafood restaurants in town, celebrity chef Rick Moonen creates two distinct atmospheres inside his first Las Vegas restaurant. The upstairs is elegant and refined with dark woods, white linens, and glass & chrome accents. The dining area is made to resemble a cruise ship. Moonen serves fresh fish in fun creative ways that you are delicious yet inventive. The philosophy at RM is to use only ingredients from sustainable farms. RM never uses frozen seafood or out-of-season produce. Strange ingredients like sea urchin and other lesser-known sea creatures make dining at RM an adventurous experience. If you are dining upstairs expect a culinary journey complete with several courses and often an amuse bouche. One of the chef’s favorite to serve before a meal is a hamachi tartar with citrus lemon zest and a caviar topping. Downstairs there is a less formal lounge and café which has a famous RM sushi bar and a lounge area great for enjoying some cocktails before a show or a night out. The fish at the sushi bar are of the best quality and are as fresh as possible. The café area also serves fish fresh off of the wood burning grill.

The cuisine upstairs is much more inventive. Appetizers like lobster bisque and the seared diver scallops will awaken the palate. While signature entrees include the pan seared Pacific halibut, wild Alaskan salmon, and hazelnut crusted rack of lamb. Desserts are inventive as well with an ice cream tasting that allows you to guess all of the unique flavors not normally found in ice cream.

Rick Moonen is one of the most celebrated seafood chef’s in America. He graduated first in his class from the Culinary Institute of America. He then went on to open the very successful RM in New York City, which earned three stars from the New York Times. He is currently a contributing editor to Food & Wine magazine. Moonen is also on the board of advisors for the French Culinary Institute and a member of the corporation for the Culinary Institute of America.