RM Seafood Restaurant Review

3930 Las Vegas Blvd. S. (Mandalay Bay Rd.) Send to Phone

702-632-9300 | Make Restaurant Reservations | Menu

Price

Rick Moonen's aquatic-chic restaurant is an elegant seafood lovers' Mecca.

RM Seafood Restaurant is one of our 2012 Hot 10 Las Vegas Restaurants | Top 10 Las Vegas Seafood Restaurants | Top 10 Las Vegas Heart-Healthy Restaurants | Top 10 Las Vegas Sushi Restaurants |

Cuisine

Open

Rick Moonenâ€™s RM Seafood upstairs: Dinner Tues.-Sat.; Rick Moonenâ€™s RM Seafood downstairs: Lunch & Dinner daily; Brunch Sat.-Sun.

Features

Heart-healthy dishes
Romantic setting
Private room(s)
Full bar
Reservations suggested
Valet parking & parking lot
Business casual (upstairs); casual (downstairs)

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Dining room at RM Seafood, Las Vegas, NV

At RM Seafood, RM standing for Rick Moonen, a mega chef from New York, there is seafood for everyoneâ€™s budget. In fact, there are two restaurants in one: Rick Moonenâ€™s RM Seafood downstairs on one level and the gourmet restaurant Rick Moonenâ€™s RM Seafood upstairs. But at both levels, the best of the ocean awaits diners. We would encourage you to sample the kitchenâ€™s maritime preparations in this beautiful room nestled in the gallery of Mandalay Place shops at Mandalay Bay Resort & Casino. How about baked Tasmanian ocean trout with king crab, yellow endive and orange carpaccio, or slow-cooked veal shank, salsify carbonara, black truffle and gremolata? We like all of it. The white clam chowder filled with littlenecks, potatoes and dill is a downstairs appetizer. Upstairs, at the gourmet level, you can opt for a prix-fixe menu ($75) comprising five servings with a choice of three dishes for each course, like a bouillabaisse in the first round, an exciting green egg with ham in the second, then a delicate walu with summer veggies in a fennel garlic cream and black olive cara cara orange, and, finally, before the dessert, a duck breast accompanied by a quinoa pilaf, celery root and purple kohlrabi. You can also dine Ã la carte with the same choices plus some options for the serious carnivores, such as the Wagyu beef strip loin. For dessert, in both cases, donâ€™t miss the superb rendition of the traditional crÃ¨me brÃ»lÃ©e. The extensive wine list is presented and commented on by the knowledgeable Bernard Erpicum, who, after many years spent in the best houses, knows wines and food as few do.