Rick Moonen's RM Seafood Restaurant inside Mandalay Bay
In 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.
In 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’s |
| Specialty Cocktails ½ off Hot Tin Roof Cuffs N’ 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 |
|
RICK MOONEN'S RM SEAFOOD
RM UPSTAIRS
- Hours of Operation: 5pm-10pm
- 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
- 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.
- 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
Selections
RM Burger
ground prime beef, secret sauce, cheddar, pickles, fries
Chicken Panini
avocado aioli, tomato jam, house made foccacia, bacon, fries
Pan Perdue
vanilla french toast with seasonal fruit compote
Moon 'n Doggie
white shrimp, red cabbage slaw, chipotle, toga chips, fries
Chorizo Wrap
scrambled eggs, chorizo, bell peppers, breakfast potatoes
RM Style Eggs Benedict
housemade english muffins, hollandaise, breakfast potatoes
$4 per drink
Stella Artois or Asahi Draft Beer
Iberian Remix Albarino, Eden Valley (White Wine)
Long Gamma Zinfandel Blend, Alexander Valley (Red Wine)
RM Bloody Mary or Peach Bellini
Well Drinks
RM Main Level - Lounge Dining Only
9:30am-2:30pm Saturday and Sunday. No Substitutions.
Cannot be combined with other discounts, coupons, or specials.
Tax and Gratuity not included in price.
Selections
RM Burger
ground prime beef, secret sauce, cheddar, pickles, fries
Chicken Panini
avocado aioli, tomato jam, house made foccacia, bacon, fries
Pan Perdue
vanilla french toast with seasonal fruit compote
Moon ‘n Doggie
white shrimp, red cabbage slaw, chipotle, toga chips, fries
Chorizo Wrap
scrambled eggs, chorizo, bell peppers, breakfast potatoes
RM Style Eggs Benedict
housemade english muffins, hollandaise, breakfast potatoes
$4 per drink
Stella Artois or Asahi Draft Beer
Iberian Remix Albarino, Eden Valley (White Wine)
Long Gamma Zinfandel Blend, Alexander Valley (Red Wine)
RM Bloody Mary or Peach Bellini
Well Drinks
RM Main Level - Lounge Dining Only
9:30am-2:30pm Saturday and Sunday. No Substitutions.
Cannot be combined with other discounts, coupons, or specials.
Tax and Gratuity not included in price.
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. 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.
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. 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.
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 Fusco
Executive 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."
Executive 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
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 $18
Blue RM Apron $32
Black Chef Coat $75
RM Blue Plate Charger $50
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, these are broad categories), here is the list of delicious ocean treats we can expect to be extinct by 2048 unless some serious changes are made.
Salmon: the No. 1 selling finfish in the world.
Tuna: canned or fresh, the meat of the aquatic world, no question.
Cod: the reason that the Americas were established (see the book titled Cod).
Snapper: a broad category and completely confused.
Bass: the blanket name that all else is swept under, around and through.
If these fish don't appear under the seafood options at restaurants, then most move onto another section of the menu. My culinary team has started to introduce a few unfamiliar, but delicious, varieties of fish, which is the first step in educating consumers about other options.
One of the major problems with fish consumption is the identification of some tasty species that suffer from bad names. One of the options we currently have on the menu is Wreckfish from Florida, but unfortunately, it doesn't sound attractive when considering what to eat for dinner. Yet this fish presents a delicious protein profile, and in the right hands (as in our talented kitchen staff!) really kicks butt on the plate.
Sea Cats. Wolf fish. Drumfish. Wrasse. Cobia. Tautog. Wahoo sounds more like fun than dinner. The fishermen weren't thinking of marketing strategy when the names were being created. So the confusion thickens like a fish stew. Names aside, there are plenty of fish that fit the same flavor and texture profiles that many find so appealing about the Big Five. And it's time to give those five a break -- now! -- as we are in danger of losing them forever.
Sustainability Links
Monterey Bay Aquarium / Seafood Watch Program
Excellent Sea Web / Seafood Choices guide
Environmental Defense Fund
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, these are broad categories), here is the list of delicious ocean treats we can expect to be extinct by 2048 unless some serious changes are made.
Salmon: the No. 1 selling finfish in the world.
Tuna: canned or fresh, the meat of the aquatic world, no question.
Cod: the reason that the Americas were established (see the book titled Cod).
Snapper: a broad category and completely confused.
Bass: the blanket name that all else is swept under, around and through.
If these fish don't appear under the seafood options at restaurants, then most move onto another section of the menu. My culinary team has started to introduce a few unfamiliar, but delicious, varieties of fish, which is the first step in educating consumers about other options.
One of the major problems with fish consumption is the identification of some tasty species that suffer from bad names. One of the options we currently have on the menu is Wreckfish from Florida, but unfortunately, it doesn't sound attractive when considering what to eat for dinner. Yet this fish presents a delicious protein profile, and in the right hands (as in our talented kitchen staff!) really kicks butt on the plate.
Sea Cats. Wolf fish. Drumfish. Wrasse. Cobia. Tautog. Wahoo sounds more like fun than dinner. The fishermen weren't thinking of marketing strategy when the names were being created. So the confusion thickens like a fish stew. Names aside, there are plenty of fish that fit the same flavor and texture profiles that many find so appealing about the Big Five. And it's time to give those five a break -- now! -- as we are in danger of losing them forever.
Sustainability Links
Monterey Bay Aquarium / Seafood Watch Program Excellent Sea Web / Seafood Choices guide Environmental Defense Fund
DIRECTION TO RM
Located in the entrance to Mandalay Place, between the House of Blues and the Lion King Theatre
3930 Las Vegas Blvd. So.
Las Vegas, NV
89119
702-632-9300
Click here for Map
Located in the entrance to Mandalay Place, between the House of Blues and the Lion King Theatre
3930 Las Vegas Blvd. So.
Las Vegas, NV
89119
702-632-9300
Click here for Map
Please contact us by email or by phone.
We'd love to answer any questions you might have, respond to comments, suggestions and share our passion for fine dining and especially seafood.
Phone: 702-632-9300
Info@RMSeafood.com
General Manager
Paul Fisichella
pfisichella@rmseafood.com
Media Contact
Langdon Flynn Communications
Ken Langdon or Rosalind Terlitzky
(702) 889-2705
ken@langdonflynn.com
rosalind@langdonflynn.com
Employment Opportunities
Rick Moonen's RM Seafood requires highly qualified team members looking for new opportunities in the hospitality industry. Applicants must have two or more years of high volume, high quality restaurant experience.
If you are interested in a position with RM Seafood at Mandalay Place in Mandalay Bay, please fill out the application below and submit your resume to our Human Resources Department via mail, fax, or email only.
Employment ApplicationHuman Resources Department
Rick Moonen's RM Seafood Mandalay Place
3930 Las Vegas Boulevard South
Las Vegas, NV 89119
Fax (702)632-9301
Email your resume and application to info@rmseafood.com
