R M Seafood Restaurant Seafood Restaurants, Restaurants

Phone: (702) 795-7155
Direccion: 3930 Las Vegas Blvd S 134-200A, Las Vegas, NV 89119, Las Vegas
Sitio web: http://rmseafood.com


R M Seafood Restaurant


RM Seafood - Global Seafood Cuisine
X
</object>
</object>
Rick Moonen's RM Seafood Restaurant inside Mandalay BayIn the midst of the desert, Chef Rick Moonen has built a paragon of fine dining from the finest treasures of the sea. His multi-level restaurant inside Mandalay Place at Mandalay Bay includes a 250-seat casual bistro and sushi bar, an 80-seat intimate dining room, a lounge and multiple private dining options. The seafood served at the restaurant is flown in daily and Moonen's commitment to serving only the best seafood illustrates his ongoing advocacy for sustainable fishing practices and sound environmental stewardship. He is a founding member of the Seafood Choices Alliance, a non-profit organization that encourages other chefs and the food industry to make thoughtful choices in the seafood marketplace and is a continued supporter of Monterey Bay Aquarium's Seafood Watch Program where only green and yellow listed items are featured on our menus.
"People are coming to Las Vegas for more than just gaming; they're planning their evenings around dining now," Moonen said. "I didn't close my restaurant in New York to move to Las Vegas and open a good restaurant. I wanted to open a great restaurant." In fact, he opened two. Rick Moonen's rm seafood offers casual dining on the lower level and a more elegant experience on the upper level; both are designed by San Francisco-based architect Cass Calder Smith. Sleek lines and brushed metal are warmed by burnished wood and cream-colored leather throughout both restaurants, with muted nautical elements balanced by high ceilings that lend the overall space an expansive, airy quality.
The lower level of rm seafood, where casual dining tastes remarkably elegant, the menu also includes an inventive sushi bar that features the Shot and Roll specialty with foie gras wrapped in a tempura roll, topped with uni, and accompanied by a sake bomb. The raw bar offers varieties of oysters plucked from coastal waters, freshly shucked, or a combination of 6 oyster shooters accompanied by libations, as well as shellfish, and wild and farmed fish. Savory sandwiches, Moonen's take on chowder, cast-iron mac and cheese, small and large plates and shellfish samplers like "The Kitchen Sink," with lobsters, Dungeness crab, mussels, oysters, shrimp and clams round out the all-American menu.
Upstairs at rm seafood, signature seasonal dishes include Crunchy Santa Barbara Lobster with mango, fried garlic, and braised iceberg lettuce; Hawaiian Walu in Cherry Blossom Leaf with white soy emulsion, wild shitake mushroom, and yuzu powder; and Slow Cooked Veal Breast with salsified carbonara, black truffle, toasted hazelnut gremolata, all served in the lush, intimate dining room. A multi-course chef's tasting menu also is available, featuring a variety of the inventive, and delicious, offerings from the kitchen.
The thoughtfully crafted beverage program offers wines that span the globe with options from up-and-coming American Viognier, elegant Australian Shiraz, some of France's finest Bordeaux, white Burgundies and the delightful option of a dessert Icewine. Hand-crafted cocktails are all the rage and make an appearance here as well, with seasonal signature drinks like the Gardner Martini - a combination of Hendrick's Gin complimented with lemon juice, simple syrup and fresh basil that creates a refreshing and balanced twist on the classic.
RM Seafood Voted Best Seafood Restaurant Las Vegas Review Journal
Happy Hour Menu
Available from
3pm through 7pm
Domestics Beer    $3
Bud
Bud Light
Miller Lite
Sam Adams
Well Drinks   $7
Sobieski
Tanqueray
Bacardi
Jim Beam
Sauza Hornitos
Dewar&rsquo;s
 Specialty Cocktails    ½ off
Hot Tin Roof
Cuffs N&rsquo; Buttons
En Fuego
3 Seas
Fisich Without A Doubt
Pisco Hush
Ginger Reign
Keg Wine   5 oz. $7  12.5 oz. $15  Albarino, Iberian Remix (white)       
Zinfandel Blend, Long Gamma (red)
 Select Sushi    ½ off
Spicy Tuna Hand Roll
Spicy Char Hand Roll
California Cut Roll
Spicy Tuna Cut Roll
NEW YEARS EVE 2010 RICK MOONEN'S RM SEAFOOD
Click Here to View the New Years Even Menus
RM UPSTAIRS
Hours of Operation: 5pm-10pm</center>
Reservations:  Will be taken on Half hour.  Credit card authorization form is required. 
$50 cancellation fee will be taken should the guest cancel within 24 hours or no show. 
The guest name, number of guests, phone number, fax number, and e-mail address will be required.
Dinner Menu:  Two menus will be offered with a complimentary glass of champagne. 
5pm-6:45pm Four-Course Menu will be offered at $105 per person
7pm-10pm Seven-Course Menu will be offered at $145 per person
Regular menu will NOT be offered.
Beverage Pairing will be additional:
Four-Course Menu $55 or $75
Seven-Course Menu $75 or $105
Children:  Under the age of 12, will be half price
RM MAIN
Hours of Operation: 11:30am-10pm
Reservations:  Will be taken on the quarter hour.  Credit card authorization form is required.  $50 cancellation fee will be taken should the guest cancel within 24 hours or no show.  The guest name, number of guests, phone number, fax number, and e-mail address will be required.
Menu: 
LUNCH:  11:30am-3pm A La Carte menu will be offered
SUSHI & RAW BAR:  11:30am-10pm Regular menu will be offered all day
DINNER:  Two menus will be offered with a complimentary glass of champagne. 
5pm-6:45pm Four-Course Menu will be offered at $85 per person
7pm-10pm Six-Course Menu will be offered at $115 per person
Regular A La Carte menu will NOT be offered.
HAPPY HOUR:  Will not be offered.
Beverage Pairing will be additional:
Four-Course Menu $35 or $55
Sixth-Course Menu $55 or $75
Children:  Under the age of 12, will be half price
 
SUSHI MENU
STARTING
Cucumber Salad
ginger Juice, scallion, macadamia Nut
Kani Sunomono
king crab, lavender honey, lime
Edamame
mediterranean sea salt, togarashi
7147
Miso Soup
Pork Dashi, Pork Belly, Scallion
Jellyfish-Wakame Salad
seaweed salad, sesame, yuzu
Tataki Soba
mediterranean sea salt, togarashi
8
10
18
Salmon Skin Salad        18
Smoked salmon skin, yuzu vinaigrette
PRISTINE OFFERINGS
 
RM SUSHI & SASHIMI
 
Nigiri (2)
Sashimi (5)
Albacore&ndash; Hawaii
Dayboat Scallop&ndash; Vancouver
Bigeye Tuna&ndash; Hawaii
Red King Crab&ndash; Alaska
&ndash; Alaska
Uni&ndash; California
Shrimp&ndash; Georgia
Fluke&ndash; Cape Cod
6/12
7/13
8/15
8/15
8/15
10/16
8/15
8/15
8/15
Composed according to the season with flavors that
best accompany each selection.
Nigiri (3)
Sashimi (5)
RM Uni
Grated Jalapeño, Strawberry Chip
RM Garlic Tuna
Big Eye Tuna, Pickled Spring Garlic, Ponzu
RM Red King Crab
Plum wine gelatin, Shiso Leaf
RM Fluke
Fresno chili, Russian cherry,
maldon
RM Sockeye Belly
Cucumber, Pickled Plum Chip
15/2115/21
10/1614/20
14/20
CHEF'S CHOICE PLATE
Small Sashimi (10 pc)
Large Sashimi (15 pc)
Lobster Tail Sashimi
30
45
MP
Nigiri Plate (10 pc)
Chirashi-Zushi (15 pc)
RM Style Nigiri (5 pc)
40
48
28
RM PREMIUM CUT ROLLS
California Roll
crab, avocado, cucumber,
sesame seed
Spicy Tuna Roll
bigeye and albacore tuna with cucumber,
togarashi sauce
Lobster Tempura Roll
tempura Lobster, avocado,
seared albacore
Pear puree,
Fresno chili vinaigrette
Rainbow Roll
crab, avocado, cucumer, big eye tuna, albacore tuna, char, whitefish
Mango Roll
tempura pork belly, mango, spicy tuna, pomegranate molasses
Double Down Roll
Shrimp Tempura, Avocado,
Boiled Shrimp, Yuzu, Karashi-Miso
14
13
25
20
18
20
Futo-Fireball Roll
King crab, avocado, cucumber,
Spicy Char, tobiko, kabayaki and
wasabi citrus aioli</p>
Surf and Turf Roll
Tempura prime beef, cherry peppers,
Crispy shallots, seared albacore,
Ponzu, lavender honey
Squash Blossom Roll
tempura blossom, shrimp, shiso,
kabayaki
Ebi-Go Roll
shrimp tempura, jalapeno, avocado,
baby cilantro, tuna, jalapeno sauce,
kabayaki, lime
Spicy Salmon Roll
shrimp, yama gobo, sockeye
salmon,
honey,
spicy garlic
ponzu,
rice puffs
Old School Fireball Roll
shrimp Tempura topped with
spicy tuna,
sriracha, Spicy Aioli
19
24
24
20
22
20
State-of-the-Art Sustainable Seafood
20% Gratuity added to parties of six or more
DOWNSTAIRS DINNER MENU
STARTERS
Steamed Mussels or Clams white wine, garlic, parsley
Jumbo Lump Crab Cake blue crab, jicama, chipotle aïoli
Tuna Duo seared big eye, albacore tartare, "nicoise" flavors
Steak Tartare truffles, parmesan, miso egg yolk
Rhode Island Style Calamari sweet & spicy cherry peppers
Moon 'n Doggie white shrimp, red cabbage slaw, Chipotle toga chips
24
17
16
21
15
8/15
RAW BAR
Littleneck Clams
Taylor Bay Scallops
Oyster Sampler
selection of six oysters
White Shrimp Cocktail
on ice, cocktail sauce, lemon wedge
RM Seafood Escabeche
calamari, mussels, shrimp, king crab, spicy vinaigrette
Oyster Six Shooters
traditional cocktail sauce, lemon juice, gin
Alaskan King Crab
"the deadliest catch," CHILLED or STEAMED ½ POUND
Washington Dungeness Crab
STEAMED or CHILLED
2.25 ea
3.50 ea
23
24
17
22
32
MP
SHELLFISH SAMPLERS
Small Sampler
½ lobster, 6 oysters, 3 clams,
3 shrimp, mussels, rm escabeche
Large Sampler
1 lobster, 12 oysters, 6 clams,
6 shrimp,
mussels, dungeness crab, rm escabeche
The Kitchen Sink
2 lobsters, 18 oysters, 12 clams, 12 shrimp, mussels, dungeness crab, rm escabeche
market
market
market
SOUPS and SALADS
Rick's White Clam Chowder
potatoes, littleneck clams, fresh
dill
Roasted Sweet Corn Soup
razor clams, lima beans, smoked paprika oil
Tomato Burrata Salad
boquerones, fig vincotto,
watercress
Caesar Salad
hearts of romaine, parmesan cheese, warm garlic bread
"BLT" Iceberg
bacon, sweet 100 tomatoes, blue cheese,
buttermilk ranch dressing
Heirloom Melon & Endive Salad
toasted hazelnuts, shredded pecorino, white balsamic
12
15
18
13
14
15
 
ENTREES
Copper River Sockeye Salmon
tandoori spice, faba beans, ramp raita, caraway soubise
Pacific Halibut
Escarole, White Beans, Chorizo
Roasted Shrimp
wild arugula, blood orange, green garlic, braised fennel
Branzino
Summer Vegetable Ragu, Romesco Sauce
Diver Scallops
Pulled Pork and Cornbread Chile Rellenos,
Mole, Jalapeno
RM Style "Cioppino"
calamarata, mussels, clams, king crab,
shrimp, FOD
Lobster Bolognese
bucatini, lobster oil, shaved parmesan
9oz. Beef Filet
crème fraîche whipped potatoes, red wine
reduction
14oz. Grilled Dry Aged NY Strip
Red Wine Wild Mushroom Jus
Pan Roasted Free Range Chicken
carrot coriander puree,
wheatberries, summer squash
Add On Foie Gras
Add On Shrimp
Add On ½ Lobster
Chef's Daily Specials Start at
38
33
36
34
38
36
30
41
75
28
20
10
mp
70
SIDES
Moonen&rsquo;s Mash
capers, scallions, black pepper, red onions
Mac &lsquo;N&rsquo; Cheese
classic or BBQ style
Broad Beans
summer tomato jam, crispy onions
Broccolini garlic, lemon, chili flakes
Herbed Fries
Garlic Bread Sticks
7
16
10
8
7
4
Bread service available upon request
RM UPSTAIRS DINNER MENU
Seven-Course Prix Fixe
One Hundred Thirty-Five Dollars
1st Course
COPPER RIVER GRAVLAX
ramps, black-eyed pea, caviar creme friache
2nd Course
CHARRED SPANISH BABY OCTOPUS
Foie Gras Mousse, Green Tomato Relish, Hazelnuts
3rd Course
PACIFIC HALIBUT
Black Olive, Pomegranate, Cauliflower
4th Course
PERUVIAN LANTERN SCALLOPS
pork confit, mustard greens, anson mllls polenta
5th Course
PAN ROASTED RABBIT
pistachio, leek, crepinette
6th Course
MOUNTAIN MEADOWS LAMB BELLY
variations of asparagus, turnips
7th Course
MASCARPONE CHEESE CAKE
graham cracker tuile, bubble gum sorbet, milk foam
A La Carte
APPETIZERS
FARM RAISED SPANISH OSCETRA CAVIAR
potato waffle, traditional garnish
(Market Price)
OYSTERS
cucumber-sorrel slushy 24
CHARRED SPANISH BABY OCTOPUS
Foie Gras Mousse, Green Tomato Relish, Hazelnuts 21
COPPER RIVER GRAVLAX
ramps, black-eyed pea, caviar creme friache 18
YELLOW TOMATO SOUP
Alaskan king crab, Fresno chili, Cucumber 18
HEIRLOOM TOMATO SALAD
Burrata, Elixer Solera Vinegar, Iberico, Basil Seeds 20
PERUVIAN LANTERN SCALLOPS
pork confit, mustard greens, anson mills polenta 22/46
"STEAK AND EGGS"
prime beef tartare, brioche, quail egg 21
HOT & COLD FOIE GRAS A LA MONT BLANC
endive, blood orange, togarashi meringue 32
ENTREES
PACIFIC HALIBUT
Black Olive, Pomegranate, Cauliflower 48
PAN ROASTED RABBIT
pistachio, leek, crepinette 45
WAGYU STRIPLOIN
long beans, veal tongue, xo
20 per oz. 20z min
WILD ALASKAN SALMON
king crab, morels, pine smoke 38
MAINE LOBSTER
mango, fried garlic, braised iceberg lettuce 75
"SURF & TURF"
loupe de mer, veal sweetbread, fennel 48
MOUNTAIN MEADOWS LAMB BELLY
variations of asparagus, turnips 48
DESSERT MENU
Desserts 12
CHOCOLATE RASPBERRY FLOURLESS CAKEBasil Sorbet, Raspberry Powder, Chocolate Streusel
WATERMELON MOJITOwatermelon gelee, rum ice cream. almond financier
BLACK FOREST CREME BRULEEnutella cake, milk chocolate chantilly, cherry foam
RHUBARB TARTLime Spaghetti, Honey Crisps, Elderflower Dots
MASCARPONE CHEESECAKEgraham cracker tulle, bubble gum sorbet, milk foam
TEAS & BOTANICALS
Green Kukicha
Jasmine Ancient Beauty
Ancient Forest
Earl Grey Creme
Pacific Coast Mint
DOWNSTAIRS DESSERT MENU
PEANUT BUTTER & JELLY FUNNEL CAKE
Peanut Butter Semifreddo, Candied Peanuts, Grape Jelly 9
KEY LIME PIE
Swiss Meringue, Cilantro Syrup 9
SWEET CORN PANNA COTTA
Caramel Popcorn, Praline Bacon Ice Cream, Caramel Sauce 9
STRAWBERRY MOUSSE DOME
Caramelized Phyllo, Whipped Cream, Micro Celery 9
VANILLA ANCHOR STEAM FLOAT
Anchor Steam Ice Cream, Stoli Vanilla Vodka, Thomas Kemper Root Beer 14
CHOCOLATE HAZELNUT BAR
Blackberry Compote, Candied Hazelnuts 9
RICK&rsquo;S TASTING GAME
16 Flavors of Ice Cream and Sorbet Served Blind 18
BY THE GLASS
Royal Tokaji Wine Company 'Mad Cuvee' Late Harvest    $13
Roussanne, Les Vol Des Anges by Bonny Doon, Late Harvest    $18
Port, Taylor-Fladgate, Late Bottle Vintage 2003     $12
Port, Warres, 20 Year Tawny, Portugal     $20
TEAS & BOTANICALS
Oriental Beauty OolongChina
First brought to New York a century ago. This sweet brown oolong has a pronounced honey aroma and a rich flavor with notes of spice.
White Peony (Shou Mei)Fujian Province, China
These amber greenish leaves and white buds give a clear, honey-sweet taste.
Chamomile (Organically Grown)Germany
Whole German Chamomile flowers are grown in Europe. The flavor is light with notes of honey. A soothing and relaxing choice for those who are sensitive to caffeine.
Earl GreySri Lanka
This tea is estate-grown in Sri Lanka and hand-blended with pure bergamot oil to create an intensely aromatic, full-bodied tea. Sure to please all Earl Grey lovers.
Jasmine PearlsFujian Province, China
Gently rolled pearls of South China green tea scented with fresh jasmine blossoms. A very aromatic cup with a lingering sweetness.
Mint
A traditionally grown sweet mint. Aromatic and smooth, this herbal is 100% caffeine free.
Biodynamic Bai Mu Dan
Hand grown and harvested beyond organic, this Fair Trade White Peony is nurtured with great care. Brews a light, refreshing cup with slightly woodsy notes.
7
</p>
DOWNSTAIRS LUNCH MENU
STARTERS
Jumbo Lump Crab Cake blue crab, jicama, chipotle aïoli
Tuna Duo seared Big Eye, Albacore tartare, "nicoise" flavors
Rhode Island Style Calamari sweet & spicy cherry peppers
Steamed Mussels or Clams white wine, garlic, parsley
Moon 'n Doggie white shrimp, red cabbage slaw, Chipotle toga chips
16
16
13
24
8/15
RAW BAR
Littleneck Clams
Taylor Bay Scallops </p>
Oyster Sampler
selection of six oysters
White Shrimp Cocktail
on ice, cocktail sauce, lemon wedge
RM Seafood Escabeche
calamari, mussels, shrimp, king crab, spicy
vinaigrette
Oyster Six Shooters
traditional cocktail sauce, lemon juice, gin
Alaskan King Crab
"the deadliest catch," CHILLED or STEAMED
½ POUND
Washington Dungeness Crab
STEAMED or CHILLED
2.25 ea
3.50 ea
23
24
15
22
32
MP
SHELLFISH SAMPLERS
Small Sampler
½ lobster, 6 oysters, 3 clams,
3 shrimp, mussels, rm escabeche
Large Sampler
1 lobster, 12 oysters, 6 clams,
6 shrimp, mussels, dungeness crab, rm escabeche
The Kitchen Sink
2 lobsters, 18 oysters, 12 clams, 12 shrimp, mussels, dungeness crab, rm escabeche
market
market
market
SOUPS and SALADS
Roasted Sweet Corn Soup
razor clams, lima beans, smoked
paprika oil
Rick's White Clam Chowder
potatoes, littleneck clams,
bacon lardon
Tomato Burrata Salad
boquerones, fig vincotto,
watercress
Caesar Salad
hearts of romaine, parmesan cheese, warm garlic bread
"BLT" Iceberg
bacon, sweet 100 tomatoes, blue cheese,
buttermilk ranch dressing
Heirloom Melon & Endive Salad
toasted hazelnuts, shredded pecorino, white balsamic
15
9
18
12
14
15
 
ENTREES
Rick's Famous Fish 'n' Chips
Anchor Beer Battered, Herbed
Potato Wedges
Maine Lobster Rolls
½ pound lobster &ldquo;new england
style&rdquo;
Roasted Shrimp
wild arugula, blood orange, green garlic, braised fennel
Brook Trout Sandwich
matzo pistachio crusted,
olive bread , Tabouli salad
Steak Frites
Hangar Steak, Chimichurri,
Herbed
Fries
Roasted Chicken Panini
avocado aioli, tomato jam, house
made foccacia, bacon
Fish Tacos
Pico de gallo, Shredded Cabbage,
Chipotle Cream
BBQ Pork Mac &lsquo;N Cheese
slow roasted pork, jalapeño, elbow macaroni
RM Burger
ground prime beef, secret sauce, cheddar,
pickles, fries
Catfish Sloppy Joe
sliced pickles, potato chips, peppers & onions
Classic Tuna Melt
albacore tuna salad, melted cheese, toasted brioche
22
27
36
26
29
18
17
13
18
15
16
Rick Moonen Chef, Restaurateur, Author Chef Rick Moonen has devoted his career to being the country's top culinary advocate for sustainable seafood.   
A native New Yorker, Moonen graduated first in his class from the Culinary Institute of America in Hyde Park, New York in 1978.  He apprenticed at L'Hostellerie Bressane in Hillsdale, New York where he built both his confidence and experience working side by side with Chef Jean Morel. 
From there, Moonen assumed the position of saucier at Manhattan's La Cote Basque.  This experience was followed by two years at Le Cirque working with the legendary Alain Sailhac.  In the ensuing years, Moonen continued his career in New York, becoming executive chef at some of New York's most iconic restaurants, including Le Relais, Century Café and Chelsea Central before joining Buzzy O'Keefe at The Water Club. 
After six years, Moonen left to become executive chef and partner at Oceana where he helped garner the restaurant national recognition and three stars from The New York Times.  His next step was partnering to create Molyvos, a Greek fish house, further demonstrating the range of his culinary skills.  Here he brought Greek cuisine to another level, and Molyvos was the first Greek restaurant to earn three stars from The New York Times. 
After five years Moonen decided to develop his own restaurant.  As executive chef and owner of New York City's rm, Moonen earned critical acclaim and, once again, received three stars from The New York Times.  In 2005, he was drawn to the rapidly developing culinary scene in Las Vegas and closed his doors in New York City to bring his unique flavor and specialties of the seafood world to the West Coast. 
In February 2005, Chef Moonen opened his multi-level restaurant Rick Moonen's rm seafood at Mandalay Bay in Las Vegas.  The lower level of the restaurant offers "State of the Art Sustainable Seafood" and a world-class sushi and raw bar.  The upper level offers a more elegant dining experience featuring globally inspired cuisine from Chef Moonen's fun and whimsical tasting and á la carte menus.
Since opening rm seafood, Chef Moonen has enjoyed national attention and acclaim.  In 2008, Moonen accomplished a lifelong dream with the publication of his cookbook Fish Without a Doubt, a practical, hands-on guide to buying, preparing and cooking a wide array of fish.  That same year, his Catfish Sloppy Joe was highlighted in Esquire magazine's "Sandwich Encyclopedia", prompting a guest spot on The Oprah Winfrey Show where he served the talk show queen this signature dish and earned the title of "Best Sandwich in America."  In 2009 he made a memorable appearance as a contestant on Bravo's hit TV series Top Chef Masters, followed by a stint as a judge on Top Chef Las Vegas where his eponymous restaurant served as the location for the show's popular "Restaurant Wars" episode - which led to an invitation to participate in the second season of Top Chef Masters where Moonen finished as runner-up - raising thousands of dollars for his charity of choice, Three Square. 
When not behind the stove, Moonen can be found throughout the country educating about ocean conservation and the dangers of over fishing.  As an industry leader, he has testified for environmental and sustainability policy issues in Washington, DC and New York.  He is a founding member of the Seafood Choices Alliances, which named him "Seafood Champion" in 2006, as well as an active member of Monterey Bay Aquarium's Seafood Watch and Seaweb. In 2011, Monterey Bay Aquarium also honored Moonen as "Chef of the Year." Second only to his passion for sustainability is his commitment to ending hunger, Moonen puts that commitment into action serving on the chef's advisory board for the Las Vegas Three Square Food Bank.  </p>
In 2010 Moonen was part of a PBS Series, "Chef's A Field," that was honored with a James Beard Foundation award for his hosted episode in Alaska about Salmon. During this same year Moonen was also honored at the International Chefs Conference with The Community Award presented by StarChefs.com. 
Paul Fisichella Managing Partner
As Managing Partner of Rick Moonen's rm seafood, Paul Fisichella has the task of ensuring that guests are receiving a pristine dining experience, a combination of stellar food and stellar service. Born in Long Island, NY and the youngest of four children, Fisichella graduated from SUNY Stonybrook in 1986. A veteran of the restaurant and hospitality industry, he was part of the team who opened the Four Seasons Hotel in Beverly Hills in 1987.
Yet Fisichella had always been in love with the entertainment industry, and for years performed at comedy clubs in both New York and Los Angeles. In the mid-90s, Fisichella appeared on numerous TV talk shows and radio shows as a "hired gun" to incite animated conversation between guests, and sometimes, with the host.
Fisichella's larger than life personality that translated so well to talk shows also commanded presence in the front of the house, and he made a return to the hospitality industry as the owner of several eateries including the landmark Finnegan's Pub & Restaurant in Huntington, Long Island, which is the oldest operating bar in Long Island. In Arizona, he owned Rosalee's Italian Cuisine.
When he planted his roots in Las Vegas, Fisichella's first stop was at MGM Grand, where he served as Assistant General Manager at Studio Café April 05. He soon moved on to Mandalay Bay where he served as General Manager at several of the property's restaurant outlets, including Raffles Cafe, the $11 million-grossing Mandalay Bay pool, and Eye Candy.
In 2007, Fisichella became General Manager at Stratta at Wynn Las Vegas, and was there for two and a half years before returning to Mandalay Bay as General Manager of Rick Moonen's rm seafood.
Since April 2010, Fisichella has been overseeing the day to day operations for both the downstairs, and upstairs, outlets that serve Chef Moonen's cuisine. Prior to joining Chef Moonen, Fisichella admits he was not well-versed in the language of sustainability. After learning from the sustainability master, he now has embraced this philosophy not only in his work, but in his life at home as well.
When Fisichella is not at the restaurant or working on projects with Chef Moonen, he is a devoted father of three beautiful children, husband and avid chess player.
Anthony FuscoExecutive Chef
Anthony Fusco was born into a family infatuated with food and wine. Small gatherings provided enough food for thirty people with mothers, grandmothers, and aunts doling out heaping plates of Italian food. Cooking with his mother is Anthony's fondest memory and later influenced his decision to pursue a culinary degree at Johnson and Wales University.
Anthony's love affair with food blossomed at culinary school. Learning about the business of eating suited him much better than a previous attempt at Fordham business school. Everyday, hands-on classes in kitchen labs continually challenged Anthony, keeping him interested in his work. Johnson and Wales University developed the talents that secured an externship at Mesa Grill in New York City with Chef Bobby Flay, who became an influential mentor throughout his career.
He continued to polish his culinary techniques as a line cook at Gramercy Tavern, a Manhattan staple in American cuisine. Working there proved to be another highly influential position. Under Chef Tom Colicchio's direction, Anthony mastered the precision needed in fine dining, helping the restaurant earn the title of "Most Popular Restaurant" by Zagat Survey two years in a row. Months later, Chef Bobby Flay called on Anthony to serve as his Executive Sous Chef in Las Vegas where they opened Mesa Grill Las Vegas to critical acclaim.
Working in Las Vegas was an invaluable experience for Anthony. He formed a tight bond with extremely disciplined chefs who worked hard to gain each other's mutual respect. When it came time for Michelin three-star Chef Guy Savoy to enter the Las Vegas dining scene, Anthony came highly recommended as Chef de Partie for the culinary team. He worked alongside an incredible group of talented young chefs including Top Chef winner Hung Huynh. They each strived for new heights daily, continually pushing each other to become faster, stronger, and more precise in their skills. "I had never learned more from my peers or had more fun at any other restaurant," Anthony admits. With his French techniques finely tuned, Anthony joined DJT at Trump International Hotel as Executive Sous Chef. The team of stellar chefs achieved a steady rhythm together, which earned them a Michelin Star in 2008.
After four years in Las Vegas, Anthony decided to return to New York City, which he has always considered his home. He was reunited with members of his DJT crew to open Harbour in West SoHo in March 2009. During his tenure at Harbour, Anthony was invited to cook at the prestigious James Beard House, and the restaurant received countless rave reviews from New York press. But for Anthony, Harbour was more than just about garnering accolades for his culinary creativity and technique. As he had become more aware of the effects of irresponsible seafood harvesting and consumption, he ensured that he and his restaurant were committed to sustainability in its seafood sourcing. This choice to be environmentally conscientious and a leader in promoting food practices to protect the health of the ocean led Anthony to be honored by the Monterey Bay aquarium in 2009.
Now as Chef de Cuisine at Rick Moonen's rm seafood at Mandalay Bay, Anthony can continue his commitment to fine dining excellence as well as sustainable philosophies.
Anthony Fusco has a hand in every role of the restaurant. Unyielding in his pursuit of culinary perfection and dedicated to the staff that supports him, at the end of every day he stands by his credo: "It's about being in the kitchen and getting my hands dirty - I devote myself to the craft because food is my true love."
RM SEAFOOD
RM Seafood offers exceptional catering for any special occasion in our dining rooms. Whether a corporate or private event, let the expert rm team handle all your needs; from flowers and place settings; to music and parting gifts.
And the same sumptuous food that garnished rm three stars from the New York Times will provide your guests with memories for a lifetime.
Should you be interested in enhancing your event or wish to create an experience not detailed in our offerings, please forward your inquiries & ideas. Menus and pricing are available upon request for Cocktail/Wine Packages, Seafood Plateaus, Canape Receptions, Display Stations, Specialty Desserts & Cakes, Floral, Linens, & Meeting Materials.
Please call for more information: 702-632-7447
Or contact Mandalay Bay Group Events for parties of 12 or more at mbhgroupdining@mandalaybay.com
 
 
 
 
Chef Rick Moonen's Cookbook
The ULTIMATE comprehensive and most up-to-date cookbook for anyone who wants to cook seafood, with more than 250 recipes and covering all major cooking techniques by one of the nations top seafood chefs and a leading cookbook editor. $35
Click Here for more Info Click Here to Order
Also Available for Purchase:RM Hat $18Blue RM Apron $32Black Chef Coat $75RM Blue Plate Charger $50
          
Video GalleryClick Here to Visit Rick&rsquo;s YouTube Channel
Sustainability The word sustainable is threatened and destined to be diluted to meaningless rhetoric if big business has its way in very much the same way organic has become a sound rather than a mentality. I have a tendency to poke my finger in the eye of mass industry mentality for several reasons, and now is the time to go after the Non-Targeted Edible Wild Biomass in order to create a better balance in our oceans. The seafood we consume daily is very narrow. We target a minority of edible species and therefore place an unfair pressure upon their existence, causing dangerous futures of these exploited few. There are millions of seafood sources in the world, and U.S. consumers are comfortable choosing from only five main types of fish because that's what they know and what restaurants offer them. Very narrow-minded, I say, when there are millions available. Many consumers are confused and intimidated by seafood, yet realize the need to consume more seafood for their health.
Ladies and gentlemen, because of this overconsumption of the main five categories of fish (yes, t


Comentarios
×
Enviar un mensaje a la empresa:
COMO REGLA DE CORTESIA, LES PEDIMOS NO ENVIAR MENSAJES A PERSONAS QUE NO CONOCE SOLICITANDO TRABAJO U OFRECIENDO PRODUCTOS O SERVICIOS NO SOLICITADOS. MUCHAS GRACIAS. ×
Escribe tu nombre.
Escribe tu telefono.
Escribe tu mensaje.