New chef John Church is making his mark on chef Rick Moonen’s menu with a dish that puts spring on a plate. A thick slab of halibut is scored with perfect grill marks and topped with slivers of crystallized ginger. Next to it in the bowl is a perfect oyster Rockefeller—creamy, and rich. They both swim in a clear, intense consommé with fresh English peas and fava beans and sea beans, which add a pop of brininess and crunch. $38, in Mandalay Bay, 632-9300, RMSeafood.com.
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