Yup! They’re every bit as good as they look. And everything is priced between $8-$17.
Rick Moonen told us we were getting the last of the Jamon Iberico de bellota de pata negra for a while, — an embargo having been placed on them due to a recent pork scare — so we were happy indeed to savor its meltingly tender, creamy, nutty, ham-butter-ness. The stuff damn near melts on your tongue, and a richer, deeper, more haunting ham flavor you will never find.
And the damn thing costs over a thousand dollars for a thirteen pound bone-in beauty (yikes!), and may or may not be worth it, but you’ll be recalling the taste and texture hours after your meal.
You’ll also be remembering how pitch-perfect Adam Sobel’s flavors and combinations are, and how much umami punch he and Moonen deliver for the buck.
Concentrate on the baked clams, for instance. A raw baby clam is skewered atop a baked clam fritter — each accenting the other for a perfect one bite snack.
Or think about what they do with a simple empanada — making it feather light yet strong enough to hold a savoy, slightly spicy blend of chorizo and shrimp. It may have been their most traditional dish, but it hit all the right notes — demonstrating how the simple can become so sophisticated.
Moonen and Sobel might be over-thinking things with their Arctic char toro wedged between two crisps of pumpernickel, but the deconstructed little sandwiches (an homage to a deli breakfast) are fun in the way small plates are supposed to be.
Desserts are equally compelling — with intense gems like a chocolate pots-de-creme pudding resting underneath rich, dark chocolate gelatin cubes, interspersed with feather-light marshmallow puffs and milk foam, along with a petit four plate of playful cubes of deliquescent fruit — providing eye-popping endings to your minimalist meal.
RM SEAFOOD LOUNGE (upstairs)
In the Mandalay Bay Hotel and Casino
3930 Las Vegas Blvd. South
Las Vegas, NV 89119
5 thoughts on “RM SEAFOOD LOUNGE – Tasty Snaps”
You’ve pretty much sold me on having to eat at RM very soon.
Jamon Iberico de bellota … just call it “pork candy”
Adam and Rick, you guys are the best!
Looking forward to tasting everything again. See you guys tomorrow night.
Hooray for poor translations of sales pitches as comments on blogs! Well done.
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