Rick Moonen, the chef, has worked to make the restaurant known for sustainability. Being responsible with our money and tracking every penny has helped us be much more interested in where our food is coming from and how it effects the environment when we eat it. Fishing is tricky because more and more seafood comes from farms. RM Seafood makes sure that 95% of the menu proteins are sustainably raised or caught.
The restaurant has an upstairs (code for formal) and a downstairs (where we ate) and they are open for lunch (less expensive). Chris had a spicy tuna roll and a red king crab nigiri. I had the grilled shrimp with saffron risotto. We enjoyed the "fat elvis" warm chocolate-bacon banana spring rolls at the end of our meal. Picture menu following:
As amazing as the seafood was those bacon chocolate banana spring rolls are tempting us to take another trip to Vegas.