RM Seafood was created to be an epic destination within the Las Vegas dining scene. Conceived with Chef Rick Moonen, and consultant Clark Wolf, RM was inspired by the ambiance of classic seafood restaurants, such as La Coupole in Paris, J. Sheeky in London, and The Oyster Bar in Manhattan. From the first-level RBAR & Cafe, with its bustling atmosphere and abundant Raw Bar, to the more plush upper floor, containing Restaurant RM and the RM Lounge, RM Seafood is a series of distinctive spaces totaling 16,000 square feet, with seats for 450.
The two-story facade, a composition of glass, metal, wood, marble and water, tells the stories of the spaces. At the pinnacle is Restaurant RM – a luxurious, mahogany-clad, dining room that cantilevers 14 feet into the public atrium of Mandalay Place. A 20-foot waterfall originates along its glass front, and then drops into a water-filled ceiling, which establishes the main entry. From here patrons walk under a glass ceiling of water, where a dynamic pattern of water-dappled light illuminates the floor – evoking connections to the sea. Inside, two glass-fronted kitchens stack up as an internal, two-story facade, expressing the preparation of the cuisine and providing a major focal point for both levels of the restaurant.
The main floor contains the larger-scale, casual RBAR & Cafe. Multiple columns clad in modern, white tiles divide up the space into discrete areas for drinking and dining. This is played off of marble, mahogany, chrome, and leather. A long bar, and adjacent dining areas, runs along the longest side of the space, with a raised, semi-private dining area at the far end of the room. The Raw Bar, with an abundance of ice and shellfish in the foreground of the open kitchen is central to the action of the first floor. Above this, an internal atrium links to the upper level. Within this atrium space an open staircase and stainless steel clad elevator act as architectural elements of scale and motion. Within each area are large, abstracted photo-blurs of various shellfish and caviar as the essential background to the scene.
As the first floor is designed around the casual imagery of water and seafood, the second floor is more evocative of fine wooden yachts. Here patrons will find an elevated level of luxury and comfort, as well as the jewel of the composition; Restaurant RM – an 85-seat premium dining room with its own menu and prominent service. Built entirely of mahogany, glass, and chrome, this luxurious room becomes the destination for Rick’s finest cuisine. The waterfall, glass, and curtains along its facade provide a veil of privacy from the activity of Mandalay Place. The adjacent RM Lounge, with its own bar, hugs the façade and also overlooks the kitchens and dining below. Within the second level are two additional exclusive dining rooms, accommodating up to 45 people for private events.
Location: Las Vegas, NV
Type: New Restaurant
Size: 16,000sf
Completed: January 2005
Architectural Team
Design Principal: Cass Smith
Project Architect: Ed Perez, Joseph Gabriel
Consultants
Base Building Architect: Klai Juba
Lighting: Revolver Design
Food Service: Mark Stech-Novak
Audio Visual: SAVI
GeneralContractor: Mandalay Bay
Photography: Eric Laignel
RM Seafood was created to be an epic destination within the Las Vegas dining scene. Conceived with Chef Rick Moonen, and consultant Clark Wolf, RM was inspired by the ambiance of classic seafood restaurants, such as La Coupole in Paris, J. Sheeky in London, and The Oyster Bar in Manhattan. From the first-level RBAR & Cafe, with its bustling atmosphere and abundant Raw Bar, to the more plush upper floor, containing Restaurant RM and the RM Lounge, RM Seafood is a series of distinctive spaces totaling 16,000 square feet, with seats for 450.
The two-story facade, a composition of glass, metal, wood, marble and water, tells the stories of the spaces. At the pinnacle is Restaurant RM – a luxurious, mahogany-clad, dining room that cantilevers 14 feet into the public atrium of Mandalay Place. A 20-foot waterfall originates along its glass front, and then drops into a water-filled ceiling, which establishes the main entry. From here patrons walk under a glass ceiling of water, where a dynamic pattern of water-dappled light illuminates the floor – evoking connections to the sea. Inside, two glass-fronted kitchens stack up as an internal, two-story facade, expressing the preparation of the cuisine and providing a major focal point for both levels of the restaurant.
The main floor contains the larger-scale, casual RBAR & Cafe. Multiple columns clad in modern, white tiles divide up the space into discrete areas for drinking and dining. This is played off of marble, mahogany, chrome, and leather. A long bar, and adjacent dining areas, runs along the longest side of the space, with a raised, semi-private dining area at the far end of the room. The Raw Bar, with an abundance of ice and shellfish in the foreground of the open kitchen is central to the action of the first floor. Above this, an internal atrium links to the upper level. Within this atrium space an open staircase and stainless steel clad elevator act as architectural elements of scale and motion. Within each area are large, abstracted photo-blurs of various shellfish and caviar as the essential background to the scene.
As the first floor is designed around the casual imagery of water and seafood, the second floor is more evocative of fine wooden yachts. Here patrons will find an elevated level of luxury and comfort, as well as the jewel of the composition; Restaurant RM – an 85-seat premium dining room with its own menu and prominent service. Built entirely of mahogany, glass, and chrome, this luxurious room becomes the destination for Rick’s finest cuisine. The waterfall, glass, and curtains along its facade provide a veil of privacy from the activity of Mandalay Place. The adjacent RM Lounge, with its own bar, hugs the façade and also overlooks the kitchens and dining below. Within the second level are two additional exclusive dining rooms, accommodating up to 45 people for private events.
Location: Las Vegas, NV
Type: New Restaurant
Size: 16,000sf
Completed: January 2005
Architectural Team
Design Principal: Cass Smith
Project Architect: Ed Perez, Joseph Gabriel
Consultants
Base Building Architect: Klai Juba
Lighting: Revolver Design
Food Service: Mark Stech-Novak
Audio Visual: SAVI
GeneralContractor: Mandalay Bay
Photography: Eric Laignel
RM Seafood was created to be an epic destination within the Las Vegas dining scene. Conceived with Chef Rick Moonen, and consultant Clark Wolf, RM was inspired by the ambiance of classic seafood restaurants, such as La Coupole in Paris, J. Sheeky in London, and The Oyster Bar in Manhattan. From the first-level RBAR & Cafe, with its bustling atmosphere and abundant Raw Bar, to the more plush upper floor, containing Restaurant RM and the RM Lounge, RM Seafood is a series of distinctive spaces totaling 16,000 square feet, with seats for 450.
The two-story facade, a composition of glass, metal, wood, marble and water, tells the stories of the spaces. At the pinnacle is Restaurant RM – a luxurious, mahogany-clad, dining room that cantilevers 14 feet into the public atrium of Mandalay Place. A 20-foot waterfall originates along its glass front, and then drops into a water-filled ceiling, which establishes the main entry. From here patrons walk under a glass ceiling of water, where a dynamic pattern of water-dappled light illuminates the floor – evoking connections to the sea. Inside, two glass-fronted kitchens stack up as an internal, two-story facade, expressing the preparation of the cuisine and providing a major focal point for both levels of the restaurant.
The main floor contains the larger-scale, casual RBAR & Cafe. Multiple columns clad in modern, white tiles divide up the space into discrete areas for drinking and dining. This is played off of marble, mahogany, chrome, and leather. A long bar, and adjacent dining areas, runs along the longest side of the space, with a raised, semi-private dining area at the far end of the room. The Raw Bar, with an abundance of ice and shellfish in the foreground of the open kitchen is central to the action of the first floor. Above this, an internal atrium links to the upper level. Within this atrium space an open staircase and stainless steel clad elevator act as architectural elements of scale and motion. Within each area are large, abstracted photo-blurs of various shellfish and caviar as the essential background to the scene.
As the first floor is designed around the casual imagery of water and seafood, the second floor is more evocative of fine wooden yachts. Here patrons will find an elevated level of luxury and comfort, as well as the jewel of the composition; Restaurant RM – an 85-seat premium dining room with its own menu and prominent service. Built entirely of mahogany, glass, and chrome, this luxurious room becomes the destination for Rick’s finest cuisine. The waterfall, glass, and curtains along its facade provide a veil of privacy from the activity of Mandalay Place. The adjacent RM Lounge, with its own bar, hugs the façade and also overlooks the kitchens and dining below. Within the second level are two additional exclusive dining rooms, accommodating up to 45 people for private events.
Location: Las Vegas, NV
Type: New Restaurant
Size: 16,000sf
Completed: January 2005
Architectural Team
Design Principal: Cass Smith
Project Architect: Ed Perez, Joseph Gabriel
Consultants
Base Building Architect: Klai Juba
Lighting: Revolver Design
Food Service: Mark Stech-Novak
Audio Visual: SAVI
GeneralContractor: Mandalay Bay
Photography: Eric Laignel
RM Seafood was created to be an epic destination within the Las Vegas dining scene. Conceived with Chef Rick Moonen, and consultant Clark Wolf, RM was inspired by the ambiance of classic seafood restaurants, such as La Coupole in Paris, J. Sheeky in London, and The Oyster Bar in Manhattan. From the first-level RBAR & Cafe, with its bustling atmosphere and abundant Raw Bar, to the more plush upper floor, containing Restaurant RM and the RM Lounge, RM Seafood is a series of distinctive spaces totaling 16,000 square feet, with seats for 450.
The two-story facade, a composition of glass, metal, wood, marble and water, tells the stories of the spaces. At the pinnacle is Restaurant RM – a luxurious, mahogany-clad, dining room that cantilevers 14 feet into the public atrium of Mandalay Place. A 20-foot waterfall originates along its glass front, and then drops into a water-filled ceiling, which establishes the main entry. From here patrons walk under a glass ceiling of water, where a dynamic pattern of water-dappled light illuminates the floor – evoking connections to the sea. Inside, two glass-fronted kitchens stack up as an internal, two-story facade, expressing the preparation of the cuisine and providing a major focal point for both levels of the restaurant.
The main floor contains the larger-scale, casual RBAR & Cafe. Multiple columns clad in modern, white tiles divide up the space into discrete areas for drinking and dining. This is played off of marble, mahogany, chrome, and leather. A long bar, and adjacent dining areas, runs along the longest side of the space, with a raised, semi-private dining area at the far end of the room. The Raw Bar, with an abundance of ice and shellfish in the foreground of the open kitchen is central to the action of the first floor. Above this, an internal atrium links to the upper level. Within this atrium space an open staircase and stainless steel clad elevator act as architectural elements of scale and motion. Within each area are large, abstracted photo-blurs of various shellfish and caviar as the essential background to the scene.
As the first floor is designed around the casual imagery of water and seafood, the second floor is more evocative of fine wooden yachts. Here patrons will find an elevated level of luxury and comfort, as well as the jewel of the composition; Restaurant RM – an 85-seat premium dining room with its own menu and prominent service. Built entirely of mahogany, glass, and chrome, this luxurious room becomes the destination for Rick’s finest cuisine. The waterfall, glass, and curtains along its facade provide a veil of privacy from the activity of Mandalay Place. The adjacent RM Lounge, with its own bar, hugs the façade and also overlooks the kitchens and dining below. Within the second level are two additional exclusive dining rooms, accommodating up to 45 people for private events.
Location: Las Vegas, NV
Type: New Restaurant
Size: 16,000sf
Completed: January 2005
Architectural Team
Design Principal: Cass Smith
Project Architect: Ed Perez, Joseph Gabriel
Consultants
Base Building Architect: Klai Juba
Lighting: Revolver Design
Food Service: Mark Stech-Novak
Audio Visual: SAVI
GeneralContractor: Mandalay Bay
Photography: Eric Laignel
RM Seafood was created to be an epic destination within the Las Vegas dining scene. Conceived with Chef Rick Moonen, and consultant Clark Wolf, RM was inspired by the ambiance of classic seafood restaurants, such as La Coupole in Paris, J. Sheeky in London, and The Oyster Bar in Manhattan. From the first-level RBAR & Cafe, with its bustling atmosphere and abundant Raw Bar, to the more plush upper floor, containing Restaurant RM and the RM Lounge, RM Seafood is a series of distinctive spaces totaling 16,000 square feet, with seats for 450.
The two-story facade, a composition of glass, metal, wood, marble and water, tells the stories of the spaces. At the pinnacle is Restaurant RM – a luxurious, mahogany-clad, dining room that cantilevers 14 feet into the public atrium of Mandalay Place. A 20-foot waterfall originates along its glass front, and then drops into a water-filled ceiling, which establishes the main entry. From here patrons walk under a glass ceiling of water, where a dynamic pattern of water-dappled light illuminates the floor – evoking connections to the sea. Inside, two glass-fronted kitchens stack up as an internal, two-story facade, expressing the preparation of the cuisine and providing a major focal point for both levels of the restaurant.
The main floor contains the larger-scale, casual RBAR & Cafe. Multiple columns clad in modern, white tiles divide up the space into discrete areas for drinking and dining. This is played off of marble, mahogany, chrome, and leather. A long bar, and adjacent dining areas, runs along the longest side of the space, with a raised, semi-private dining area at the far end of the room. The Raw Bar, with an abundance of ice and shellfish in the foreground of the open kitchen is central to the action of the first floor. Above this, an internal atrium links to the upper level. Within this atrium space an open staircase and stainless steel clad elevator act as architectural elements of scale and motion. Within each area are large, abstracted photo-blurs of various shellfish and caviar as the essential background to the scene.
As the first floor is designed around the casual imagery of water and seafood, the second floor is more evocative of fine wooden yachts. Here patrons will find an elevated level of luxury and comfort, as well as the jewel of the composition; Restaurant RM – an 85-seat premium dining room with its own menu and prominent service. Built entirely of mahogany, glass, and chrome, this luxurious room becomes the destination for Rick’s finest cuisine. The waterfall, glass, and curtains along its facade provide a veil of privacy from the activity of Mandalay Place. The adjacent RM Lounge, with its own bar, hugs the façade and also overlooks the kitchens and dining below. Within the second level are two additional exclusive dining rooms, accommodating up to 45 people for private events.
Location: Las Vegas, NV
Type: New Restaurant
Size: 16,000sf
Completed: January 2005
Architectural Team
Design Principal: Cass Smith
Project Architect: Ed Perez, Joseph Gabriel
Consultants
Base Building Architect: Klai Juba
Lighting: Revolver Design
Food Service: Mark Stech-Novak
Audio Visual: SAVI
GeneralContractor: Mandalay Bay
Photography: Eric Laignel
RM Seafood was created to be an epic destination within the Las Vegas dining scene. Conceived with Chef Rick Moonen, and consultant Clark Wolf, RM was inspired by the ambiance of classic seafood restaurants, such as La Coupole in Paris, J. Sheeky in London, and The Oyster Bar in Manhattan. From the first-level RBAR & Cafe, with its bustling atmosphere and abundant Raw Bar, to the more plush upper floor, containing Restaurant RM and the RM Lounge, RM Seafood is a series of distinctive spaces totaling 16,000 square feet, with seats for 450.
The two-story facade, a composition of glass, metal, wood, marble and water, tells the stories of the spaces. At the pinnacle is Restaurant RM – a luxurious, mahogany-clad, dining room that cantilevers 14 feet into the public atrium of Mandalay Place. A 20-foot waterfall originates along its glass front, and then drops into a water-filled ceiling, which establishes the main entry. From here patrons walk under a glass ceiling of water, where a dynamic pattern of water-dappled light illuminates the floor – evoking connections to the sea. Inside, two glass-fronted kitchens stack up as an internal, two-story facade, expressing the preparation of the cuisine and providing a major focal point for both levels of the restaurant.
The main floor contains the larger-scale, casual RBAR & Cafe. Multiple columns clad in modern, white tiles divide up the space into discrete areas for drinking and dining. This is played off of marble, mahogany, chrome, and leather. A long bar, and adjacent dining areas, runs along the longest side of the space, with a raised, semi-private dining area at the far end of the room. The Raw Bar, with an abundance of ice and shellfish in the foreground of the open kitchen is central to the action of the first floor. Above this, an internal atrium links to the upper level. Within this atrium space an open staircase and stainless steel clad elevator act as architectural elements of scale and motion. Within each area are large, abstracted photo-blurs of various shellfish and caviar as the essential background to the scene.
As the first floor is designed around the casual imagery of water and seafood, the second floor is more evocative of fine wooden yachts. Here patrons will find an elevated level of luxury and comfort, as well as the jewel of the composition; Restaurant RM – an 85-seat premium dining room with its own menu and prominent service. Built entirely of mahogany, glass, and chrome, this luxurious room becomes the destination for Rick’s finest cuisine. The waterfall, glass, and curtains along its facade provide a veil of privacy from the activity of Mandalay Place. The adjacent RM Lounge, with its own bar, hugs the façade and also overlooks the kitchens and dining below. Within the second level are two additional exclusive dining rooms, accommodating up to 45 people for private events.
Location: Las Vegas, NV
Type: New Restaurant
Size: 16,000sf
Completed: January 2005
Architectural Team
Design Principal: Cass Smith
Project Architect: Ed Perez, Joseph Gabriel
Consultants
Base Building Architect: Klai Juba
Lighting: Revolver Design
Food Service: Mark Stech-Novak
Audio Visual: SAVI
GeneralContractor: Mandalay Bay
Photography: Eric Laignel
RM Seafood was created to be an epic destination within the Las Vegas dining scene. Conceived with Chef Rick Moonen, and consultant Clark Wolf, RM was inspired by the ambiance of classic seafood restaurants, such as La Coupole in Paris, J. Sheeky in London, and The Oyster Bar in Manhattan. From the first-level RBAR & Cafe, with its bustling atmosphere and abundant Raw Bar, to the more plush upper floor, containing Restaurant RM and the RM Lounge, RM Seafood is a series of distinctive spaces totaling 16,000 square feet, with seats for 450.
The two-story facade, a composition of glass, metal, wood, marble and water, tells the stories of the spaces. At the pinnacle is Restaurant RM – a luxurious, mahogany-clad, dining room that cantilevers 14 feet into the public atrium of Mandalay Place. A 20-foot waterfall originates along its glass front, and then drops into a water-filled ceiling, which establishes the main entry. From here patrons walk under a glass ceiling of water, where a dynamic pattern of water-dappled light illuminates the floor – evoking connections to the sea. Inside, two glass-fronted kitchens stack up as an internal, two-story facade, expressing the preparation of the cuisine and providing a major focal point for both levels of the restaurant.
The main floor contains the larger-scale, casual RBAR & Cafe. Multiple columns clad in modern, white tiles divide up the space into discrete areas for drinking and dining. This is played off of marble, mahogany, chrome, and leather. A long bar, and adjacent dining areas, runs along the longest side of the space, with a raised, semi-private dining area at the far end of the room. The Raw Bar, with an abundance of ice and shellfish in the foreground of the open kitchen is central to the action of the first floor. Above this, an internal atrium links to the upper level. Within this atrium space an open staircase and stainless steel clad elevator act as architectural elements of scale and motion. Within each area are large, abstracted photo-blurs of various shellfish and caviar as the essential background to the scene.
As the first floor is designed around the casual imagery of water and seafood, the second floor is more evocative of fine wooden yachts. Here patrons will find an elevated level of luxury and comfort, as well as the jewel of the composition; Restaurant RM – an 85-seat premium dining room with its own menu and prominent service. Built entirely of mahogany, glass, and chrome, this luxurious room becomes the destination for Rick’s finest cuisine. The waterfall, glass, and curtains along its facade provide a veil of privacy from the activity of Mandalay Place. The adjacent RM Lounge, with its own bar, hugs the façade and also overlooks the kitchens and dining below. Within the second level are two additional exclusive dining rooms, accommodating up to 45 people for private events.
Location: Las Vegas, NV
Type: New Restaurant
Size: 16,000sf
Completed: January 2005
Architectural Team
Design Principal: Cass Smith
Project Architect: Ed Perez, Joseph Gabriel
Consultants
Base Building Architect: Klai Juba
Lighting: Revolver Design
Food Service: Mark Stech-Novak
Audio Visual: SAVI
GeneralContractor: Mandalay Bay
Photography: Eric Laignel
RM Seafood was created to be an epic destination within the Las Vegas dining scene. Conceived with Chef Rick Moonen, and consultant Clark Wolf, RM was inspired by the ambiance of classic seafood restaurants, such as La Coupole in Paris, J. Sheeky in London, and The Oyster Bar in Manhattan. From the first-level RBAR & Cafe, with its bustling atmosphere and abundant Raw Bar, to the more plush upper floor, containing Restaurant RM and the RM Lounge, RM Seafood is a series of distinctive spaces totaling 16,000 square feet, with seats for 450.
The two-story facade, a composition of glass, metal, wood, marble and water, tells the stories of the spaces. At the pinnacle is Restaurant RM – a luxurious, mahogany-clad, dining room that cantilevers 14 feet into the public atrium of Mandalay Place. A 20-foot waterfall originates along its glass front, and then drops into a water-filled ceiling, which establishes the main entry. From here patrons walk under a glass ceiling of water, where a dynamic pattern of water-dappled light illuminates the floor – evoking connections to the sea. Inside, two glass-fronted kitchens stack up as an internal, two-story facade, expressing the preparation of the cuisine and providing a major focal point for both levels of the restaurant.
The main floor contains the larger-scale, casual RBAR & Cafe. Multiple columns clad in modern, white tiles divide up the space into discrete areas for drinking and dining. This is played off of marble, mahogany, chrome, and leather. A long bar, and adjacent dining areas, runs along the longest side of the space, with a raised, semi-private dining area at the far end of the room. The Raw Bar, with an abundance of ice and shellfish in the foreground of the open kitchen is central to the action of the first floor. Above this, an internal atrium links to the upper level. Within this atrium space an open staircase and stainless steel clad elevator act as architectural elements of scale and motion. Within each area are large, abstracted photo-blurs of various shellfish and caviar as the essential background to the scene.
As the first floor is designed around the casual imagery of water and seafood, the second floor is more evocative of fine wooden yachts. Here patrons will find an elevated level of luxury and comfort, as well as the jewel of the composition; Restaurant RM – an 85-seat premium dining room with its own menu and prominent service. Built entirely of mahogany, glass, and chrome, this luxurious room becomes the destination for Rick’s finest cuisine. The waterfall, glass, and curtains along its facade provide a veil of privacy from the activity of Mandalay Place. The adjacent RM Lounge, with its own bar, hugs the façade and also overlooks the kitchens and dining below. Within the second level are two additional exclusive dining rooms, accommodating up to 45 people for private events.
Location: Las Vegas, NV
Type: New Restaurant
Size: 16,000sf
Completed: January 2005
Architectural Team
Design Principal: Cass Smith
Project Architect: Ed Perez, Joseph Gabriel
Consultants
Base Building Architect: Klai Juba
Lighting: Revolver Design
Food Service: Mark Stech-Novak
Audio Visual: SAVI
GeneralContractor: Mandalay Bay
Photography: Eric Laignel
RM Seafood was created to be an epic destination within the Las Vegas dining scene. Conceived with Chef Rick Moonen, and consultant Clark Wolf, RM was inspired by the ambiance of classic seafood restaurants, such as La Coupole in Paris, J. Sheeky in London, and The Oyster Bar in Manhattan. From the first-level RBAR & Cafe, with its bustling atmosphere and abundant Raw Bar, to the more plush upper floor, containing Restaurant RM and the RM Lounge, RM Seafood is a series of distinctive spaces totaling 16,000 square feet, with seats for 450.
The two-story facade, a composition of glass, metal, wood, marble and water, tells the stories of the spaces. At the pinnacle is Restaurant RM – a luxurious, mahogany-clad, dining room that cantilevers 14 feet into the public atrium of Mandalay Place. A 20-foot waterfall originates along its glass front, and then drops into a water-filled ceiling, which establishes the main entry. From here patrons walk under a glass ceiling of water, where a dynamic pattern of water-dappled light illuminates the floor – evoking connections to the sea. Inside, two glass-fronted kitchens stack up as an internal, two-story facade, expressing the preparation of the cuisine and providing a major focal point for both levels of the restaurant.
The main floor contains the larger-scale, casual RBAR & Cafe. Multiple columns clad in modern, white tiles divide up the space into discrete areas for drinking and dining. This is played off of marble, mahogany, chrome, and leather. A long bar, and adjacent dining areas, runs along the longest side of the space, with a raised, semi-private dining area at the far end of the room. The Raw Bar, with an abundance of ice and shellfish in the foreground of the open kitchen is central to the action of the first floor. Above this, an internal atrium links to the upper level. Within this atrium space an open staircase and stainless steel clad elevator act as architectural elements of scale and motion. Within each area are large, abstracted photo-blurs of various shellfish and caviar as the essential background to the scene.
As the first floor is designed around the casual imagery of water and seafood, the second floor is more evocative of fine wooden yachts. Here patrons will find an elevated level of luxury and comfort, as well as the jewel of the composition; Restaurant RM – an 85-seat premium dining room with its own menu and prominent service. Built entirely of mahogany, glass, and chrome, this luxurious room becomes the destination for Rick’s finest cuisine. The waterfall, glass, and curtains along its facade provide a veil of privacy from the activity of Mandalay Place. The adjacent RM Lounge, with its own bar, hugs the façade and also overlooks the kitchens and dining below. Within the second level are two additional exclusive dining rooms, accommodating up to 45 people for private events.
Location: Las Vegas, NV
Type: New Restaurant
Size: 16,000sf
Completed: January 2005
Architectural Team
Design Principal: Cass Smith
Project Architect: Ed Perez, Joseph Gabriel
Consultants
Base Building Architect: Klai Juba
Lighting: Revolver Design
Food Service: Mark Stech-Novak
Audio Visual: SAVI
GeneralContractor: Mandalay Bay
Photography: Eric Laignel
RM Seafood was created to be an epic destination within the Las Vegas dining scene. Conceived with Chef Rick Moonen, and consultant Clark Wolf, RM was inspired by the ambiance of classic seafood restaurants, such as La Coupole in Paris, J. Sheeky in London, and The Oyster Bar in Manhattan. From the first-level RBAR & Cafe, with its bustling atmosphere and abundant Raw Bar, to the more plush upper floor, containing Restaurant RM and the RM Lounge, RM Seafood is a series of distinctive spaces totaling 16,000 square feet, with seats for 450.
The two-story facade, a composition of glass, metal, wood, marble and water, tells the stories of the spaces. At the pinnacle is Restaurant RM – a luxurious, mahogany-clad, dining room that cantilevers 14 feet into the public atrium of Mandalay Place. A 20-foot waterfall originates along its glass front, and then drops into a water-filled ceiling, which establishes the main entry. From here patrons walk under a glass ceiling of water, where a dynamic pattern of water-dappled light illuminates the floor – evoking connections to the sea. Inside, two glass-fronted kitchens stack up as an internal, two-story facade, expressing the preparation of the cuisine and providing a major focal point for both levels of the restaurant.
The main floor contains the larger-scale, casual RBAR & Cafe. Multiple columns clad in modern, white tiles divide up the space into discrete areas for drinking and dining. This is played off of marble, mahogany, chrome, and leather. A long bar, and adjacent dining areas, runs along the longest side of the space, with a raised, semi-private dining area at the far end of the room. The Raw Bar, with an abundance of ice and shellfish in the foreground of the open kitchen is central to the action of the first floor. Above this, an internal atrium links to the upper level. Within this atrium space an open staircase and stainless steel clad elevator act as architectural elements of scale and motion. Within each area are large, abstracted photo-blurs of various shellfish and caviar as the essential background to the scene.
As the first floor is designed around the casual imagery of water and seafood, the second floor is more evocative of fine wooden yachts. Here patrons will find an elevated level of luxury and comfort, as well as the jewel of the composition; Restaurant RM – an 85-seat premium dining room with its own menu and prominent service. Built entirely of mahogany, glass, and chrome, this luxurious room becomes the destination for Rick’s finest cuisine. The waterfall, glass, and curtains along its facade provide a veil of privacy from the activity of Mandalay Place. The adjacent RM Lounge, with its own bar, hugs the façade and also overlooks the kitchens and dining below. Within the second level are two additional exclusive dining rooms, accommodating up to 45 people for private events.
Location: Las Vegas, NV
Type: New Restaurant
Size: 16,000sf
Completed: January 2005
Architectural Team
Design Principal: Cass Smith
Project Architect: Ed Perez, Joseph Gabriel
Consultants
Base Building Architect: Klai Juba
Lighting: Revolver Design
Food Service: Mark Stech-Novak
Audio Visual: SAVI
GeneralContractor: Mandalay Bay
Photography: Eric Laignel
Location: Las Vegas, NV
Type: New Restaurant
Size: 16,000sf
Completed: January 2005
Architectural Team
Design Principal: Cass Smith
Project Architect: Ed Perez, Joseph Gabriel
Consultants
Base Building Architect: Klai Juba
Lighting: Revolver Design
Food Service: Mark Stech-Novak
Audio Visual: SAVI
GeneralContractor: Mandalay Bay
Photography: Eric Laignel
RM Seafood was created to be an epic destination within the Las Vegas dining scene. Conceived with Chef Rick Moonen, and consultant Clark Wolf, RM was inspired by the ambiance of classic seafood restaurants, such as La Coupole in Paris, J. Sheeky in London, and The Oyster Bar in Manhattan. From the first-level RBAR & Cafe, with its bustling atmosphere and abundant Raw Bar, to the more plush upper floor, containing Restaurant RM and the RM Lounge, RM Seafood is a series of distinctive spaces totaling 16,000 square feet, with seats for 450.
The two-story facade, a composition of glass, metal, wood, marble and water, tells the stories of the spaces. At the pinnacle is Restaurant RM – a luxurious, mahogany-clad, dining room that cantilevers 14 feet into the public atrium of Mandalay Place. A 20-foot waterfall originates along its glass front, and then drops into a water-filled ceiling, which establishes the main entry. From here patrons walk under a glass ceiling of water, where a dynamic pattern of water-dappled light illuminates the floor – evoking connections to the sea. Inside, two glass-fronted kitchens stack up as an internal, two-story facade, expressing the preparation of the cuisine and providing a major focal point for both levels of the restaurant.
The main floor contains the larger-scale, casual RBAR & Cafe. Multiple columns clad in modern, white tiles divide up the space into discrete areas for drinking and dining. This is played off of marble, mahogany, chrome, and leather. A long bar, and adjacent dining areas, runs along the longest side of the space, with a raised, semi-private dining area at the far end of the room. The Raw Bar, with an abundance of ice and shellfish in the foreground of the open kitchen is central to the action of the first floor. Above this, an internal atrium links to the upper level. Within this atrium space an open staircase and stainless steel clad elevator act as architectural elements of scale and motion. Within each area are large, abstracted photo-blurs of various shellfish and caviar as the essential background to the scene.
As the first floor is designed around the casual imagery of water and seafood, the second floor is more evocative of fine wooden yachts. Here patrons will find an elevated level of luxury and comfort, as well as the jewel of the composition; Restaurant RM – an 85-seat premium dining room with its own menu and prominent service. Built entirely of mahogany, glass, and chrome, this luxurious room becomes the destination for Rick’s finest cuisine. The waterfall, glass, and curtains along its facade provide a veil of privacy from the activity of Mandalay Place. The adjacent RM Lounge, with its own bar, hugs the façade and also overlooks the kitchens and dining below. Within the second level are two additional exclusive dining rooms, accommodating up to 45 people for private events.
RM Seafood was created to be an epic destination within the Las Vegas dining scene. Conceived with Chef Rick Moonen, and consultant Clark Wolf, RM was inspired by the ambiance of classic seafood restaurants, such as La Coupole in Paris, J. Sheeky in London, and The Oyster Bar in Manhattan. From the first-level RBAR & Cafe, with its bustling atmosphere and abundant Raw Bar, to the more plush upper floor, containing Restaurant RM and the RM Lounge, RM Seafood is a series of distinctive spaces totaling 16,000 square feet, with seats for 450.
The two-story facade, a composition of glass, metal, wood, marble and water, tells the stories of the spaces. At the pinnacle is Restaurant RM – a luxurious, mahogany-clad, dining room that cantilevers 14 feet into the public atrium of Mandalay Place. A 20-foot waterfall originates along its glass front, and then drops into a water-filled ceiling, which establishes the main entry. From here patrons walk under a glass ceiling of water, where a dynamic pattern of water-dappled light illuminates the floor – evoking connections to the sea. Inside, two glass-fronted kitchens stack up as an internal, two-story facade, expressing the preparation of the cuisine and providing a major focal point for both levels of the restaurant.
The main floor contains the larger-scale, casual RBAR & Cafe. Multiple columns clad in modern, white tiles divide up the space into discrete areas for drinking and dining. This is played off of marble, mahogany, chrome, and leather. A long bar, and adjacent dining areas, runs along the longest side of the space, with a raised, semi-private dining area at the far end of the room. The Raw Bar, with an abundance of ice and shellfish in the foreground of the open kitchen is central to the action of the first floor. Above this, an internal atrium links to the upper level. Within this atrium space an open staircase and stainless steel clad elevator act as architectural elements of scale and motion. Within each area are large, abstracted photo-blurs of various shellfish and caviar as the essential background to the scene.
As the first floor is designed around the casual imagery of water and seafood, the second floor is more evocative of fine wooden yachts. Here patrons will find an elevated level of luxury and comfort, as well as the jewel of the composition; Restaurant RM – an 85-seat premium dining room with its own menu and prominent service. Built entirely of mahogany, glass, and chrome, this luxurious room becomes the destination for Rick’s finest cuisine. The waterfall, glass, and curtains along its facade provide a veil of privacy from the activity of Mandalay Place. The adjacent RM Lounge, with its own bar, hugs the façade and also overlooks the kitchens and dining below. Within the second level are two additional exclusive dining rooms, accommodating up to 45 people for private events.
Location: Las Vegas, NV
Type: New Restaurant
Size: 16,000sf
Completed: January 2005
Architectural Team
Design Principal: Cass Smith
Project Architect: Ed Perez, Joseph Gabriel
Consultants
Base Building Architect: Klai Juba
Lighting: Revolver Design
Food Service: Mark Stech-Novak
Audio Visual: SAVI
GeneralContractor: Mandalay Bay
Photography: Eric Laignel
