Industry Weekly

[Hot Plate]

Find fresh thrills on RM Seafood’s new brunch menu

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RM’s house-cured salmon with local arugula, potato latke, caper-crusted fried egg and dill crema.
Photo: Jon Estrada

When you think of chef Rick Moonen, sustainability is probably the first word that comes to mind. The Top Chef star has been an advocate of responsible, community-focused food from the beginning, encouraging people to rethink how they see the environment in connection to the food on their plates.

For his new brunch menu at RM Seafood, Moonen incorporates that sustainable narrative, using the ever-changing catch of the day for his fresh grilled fish tacos prepared with cabbage-radish slaw, kimchi vinaigrette, avocado and lime crema. Charred Spanish octopus strikes a harmonious balance of heavy and light, with tender slices surrounded by savory roasted fingerling potatoes, cherry tomatoes and a bright lemon aioli.

But the breakfast options are where Moonen goes big. The house-cured salmon—with local arugula and a potato latke—is topped with an irresistible caper-crusted fried egg and finished with dill crema, ending in a rich and heavenly fusion of textures and flavors. Order a vodka or gin-based Bloody Mary, and you’ve got a brunch for the books.

Sweet tooth? The stuffed brioche French toast (seasonal berries, whipped mascarpone, berry gastrique and smooth Chantilly cream) is like having your own personal cake as an entrée. And who could say no to cake for breakfast?

If you weren’t convinced already, the smoked BBQ Belly Benny—with house-smoked pork belly, grilled filone, a “perfect egg” and maple-orange Hollandaise—proves once more that Moonen can do it all. From his refined spin on early-morning classics to market-fresh seafood and sushi, the star chef’s brunch offers something for every occasion. It’s class with a conscience, and with Moonen at the helm, we wouldn’t expect any less. RM Seafood at the Shoppes at Mandalay Place, 702-632-9300; Daily 11:30 a.m.-11 p.m.

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Leslie Ventura is a staff writer at Las Vegas Weekly and Industry Weekly. She’s picked the brains of rock stars ...

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