Chef Rick Moonen has unveiled the fine-dining element of his two-story restaurant, Rick Moonen's RM Seafood. While downstairs serves a casual dining menu with sushi and a raw bar, the upstairs space offers a more intimate dining experience and a multicourse chef's tasting menu. For buyouts, the total restaurant capacity is 250, with room for 80 upstairs for seated events. The 16,000-square-foot restaurant has four private rooms in all, two on each level that can be combined to create a bigger room.
Moonen anticipated the opening for a year, and employed executive chef Adam Sobel and chef de cuisine Gerald Chin, who together completely reinvented the menu. “When I was creating the menu, I wanted to push the boundaries of fine dining and bring it to an entirely new level," Moonen said in a release. “The dishes we’ve produced are innovative, playful, and even interactive—part of the Vegas dining experience that I felt was missing.”BizBash | Rick Moonen RM Seafood: Intimate Upstairs Space Debuts New Fine-Dining Menu: "- Sent using Google Toolbar"