Monkey Brains, Rick Moonen’s RM Seafood

Bananas are cut lengthwise then dipped in tempura batter and deep-fried to act as the base to this fun fusion dish. The crunchy and sweet elements from the banana cut into the intensity of the spicy king crab and big-eye tuna topping the dish. Texture and other notes are added through garnishes of pomegranate molasses, sweet wasabi mayo, macadamia nuts and micro cilantro. Grüner veltliners, with their notes of citrus and good acidity, are lively enough to play well with Asian fusion dishes. RM suggests Fred Loimer’s Lois grüner from Austria.

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Walking into Mix is like walking into a fizzy champagne bottle. The drama begins when you take one of five private elevators to the top floor at The Hotel at Mandalay Bay, and follow the backlit, steel tunnel into the dining room. The restaurant was reputed to have cost around $15 million when it opened in 2003. The champagne effect is from the strands of carefully strung Murano glass bubbles that extend from floor to ceiling, one of designer Patrick Jouin’s many innovations.

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