RM Seafood
Bars & Booze
Best New Way to Drink Wine
July 28th, 2011
Most consider beer better out of the tap, and thanks to the KeyKeg wine system at RM Seafood, you can now say the same about wine. Read more »
Summer Survival Guide: Treats
The Scoop on Vegas’ Best Ice Cream
Our food critic picks his six favorite flavors
May 19th, 2011
The 19th-century French gastronome Jean Anthelme de Brillat-Savarin said that ice cream is the most perfect and wonderful of all desserts. I doubt if he was referring to the Parmesan ice cream at Twist or even the lobster ice cream made by Ben & Bill’s in Maine. Otherwise, I can’t disagree—especially when it’s summertime. Here’s a saner list of options. Read more »
A Small Bite
Tapping into sustainability
May 12th, 2011
RM Seafood executive chef Rick Moonen, who has long been on the forefront of sustainability and reducing waste in his restaurant, has recently incorporated a new way to serve wine at his seafood eatery. It’s a system that delivers wine in a lightweight, recyclable keg composed of three parts: a cardboard outer shell that surrounds a CO2 bladder, which compresses an inner bag containing the wine. The CO2 never comes into contact with the wine, thus maintaining its integrity. Read more »
Diner’s Notebook
Our man Fusco, Elevado departs and Tivoli arrives
May 12th, 2011
Twist by Pierre Gagnaire at the Mandarin Oriental Hotel (590-8882) is one of the most exclusive, creative restaurants not just in this city, but in the world. The great man himself was in from Paris for the launch dinner and for Vegas Uncork’d, so he put together a wonderful menu. Read more »
Dishing
Catfish Sandwich at RM Seafood
January 6th, 2011
p>Chef Rick Moonen of Top Chef fame is also a champion of sustainable seafood, so everything he serves is fresh, healthful and politically correct. Read more »
Dishing
Alaskan Halibut at RM Seafood
December 2nd, 2010
One of Rick Moonen’s spectacular dishes is this fish, line-caught from Alaska and lightly roasted with butter and topped with fresh-squeezed lemon juice. It is served with a carrot-cardamom purée, celery root and shaved heirloom carrots—all seasonal ingredients that give this dish an autumn flavor. $33, Mandalay Place, 632-9300. Read more »
Cocktail Culture
Backwoods Fiddler
As served at RM Seafood at Mandalay Bay, $14
November 25th, 2010
Fresh and easy does it! RM Seafood lead bartender J.R. Starkus was looking for fresh, great-tasting and approachable cocktails with which to populate his fall list. But they also had to be easy to make when the restaurant’s bar is hoppin’—as is often the case—and hopefully easy for guests to replicate at their own events. So he created one! Read more »
Dining Profile
Moonen’s Main Man
Adam Sobel brings good chemistry to the RM Seafood table
April 1st, 2010
Personable, soft-spoken Long Islander Adam Sobel has been drawn to the stoves since he helped his Sicilian grandmother stuff peppers and make meatballs at the tender age of 6. But it wasn’t until his mother insisted he attend VoTec, a vocational high school, that he realized his calling. Read more »
