LAS VEGAS CHEF RICK MOONEN PRESENTS STEAMPUNK-INSPIRED
RX BOILER ROOM AT MANDALAY BAY
Rx Boiler Room, created by award-winning chef, restaurateur and cookbook author Rick Moonen, has opened inside The Shoppes at Mandalay Place. The venue features a steampunk-inspired restaurant and lounge, with décor reminiscent of industrialism during the 19th century Victorian era, that serves up re-defined comfort food classics and hand-crafted cocktails.
Moonen has created a spirited menu by combining the alchemy of food and drink, unleashing a playful experience for guests with experimental techniques and surprises around every corner. Dishes to share or jump-start a meal include Chicken Pot Pie Nuggets (natural jus with peas and carrots); Inside Out French Onion Grilled Cheese (provolone, parmesan and gruyere); and Braised Oxtail Croquettes Dijonnaise (lemon aioli), to name a few.
The savory portion of the menu continues with a wide-variety of board and jars (spreads, cheeses and charcuterie), garden (salads), land (meats), ocean (seafood) and trimmings (sides). Highlights include Pickle Jar (dill, bread and butter, asparagus, carrot and wax beans); All Kale Caesar (reggiano parmigiano, white anchovies and garlic crutons); Rx Steak-N-Eggs (wagu beef tartare with miso marinated yolk, capers and truffles); Squid-E-O’s with Spicy Merguez Meatballs (squid ink tomato sauce, calamari and garlic toast point); Mac + Cheese x Five (pinwheel pasta, blue, parmesan, brie, cheddar and blanc) and much more!
A selection of whimsy desserts hit the sweet spot, such as Pie Americana (apple compote, puff pastry, vanilla ice cream and walnuts); Cookies and Milk (baked to order chocolate chip and peanut butter cookies, served with a bottle of milk); Mahalo Matcha Panna Cotta (Hawaiian-style green tea panna cotta, li-hung mui pineapples, macadamia nut tuile and passion fruit sorbet).
Paired to elevate and complement the overall experience, lead barman Nathan Greene has developed an emporium of the finest spirits and innovative libations. Featured cocktails include Some Like It Hot (Ford’s Gin, Solerno Blood Orange Liquer, honey syrup, fresh lemon, habanero shrub bitters, topped with Sierra Nevada Pale Ale with a smoked paprika-pink Himalayan salt rim); Mario Took The Wrong Warp Pipe (Novo Fogo Silver Cachaca, Pierre Ferrand Dry Curacao, fresh lemon, house made thyme syrup, extra virgin olive oil, egg white with a smoked thyme sprig for garnish); and Smoked Whiskey & Cola (George Dickel Tennessee Whiskey, house made Cola syrup, Bittercube Cherrybark Vanilla Bitters, Fever Tree soda water, smoked cherrywood chips smoked in a crystal skull and poured over ice and served with a bottle of Fever Tree Soda water for the patron).
To complement Moonen’s love for sustainability, the venue showcases a lively interior design featuring reclaimed wood, previously from the former space rm Upstairs, for furniture, wall paneling and serving boards, along with effectively restored and reused antiques throughout the space. The apothecary-style bar and lounge is filled with gears, cogs, chalkboard walls and an expansive glass case full of antique jars with herbs, spices and collectibles, giving the space a lab-like feel. Guests can also escape to intimate booth dining, where they will find themselves surrounded by a variety of glass art, sculptures and rich velvet drapes. With an eclectic restaurant and lounge feel and approachable menu, Rx Boiler Room offers guests a unique bar and dining experience.
Rx Boiler Room is open seven nights a week from 5:00 p.m. to 10:30 p.m. in the dining room, and until 2 a.m. in the steampunk lounge. For reservations or additional information, please call 702-632-9900 or visit www.rxboilerroom.com. Like Rx Boiler Room on Facebook and follow along on Twitter @RxBoilerRoom for updates and special event information.
About Chef Rick Moonen
Restaurateur, chef and cookbook author, Rick Moonen, has been one of the country’s leading advocates for the sustainable seafood movement his entire 30-year career. His restaurant, Rick Moonen’s rm seafood at Mandalay Bay in Las Vegas, showcases his commitment to sustainability without foregoing culinary creativity and innovation, and has been critically acclaimed by local and national press since opening its doors. His cookbook, Fish Without a Doubt, featured as part of the Gourmet Book Club, is a practical, hands-on guide to buying, preparing and cooking a wide array of fish. Rick has been featured in Food & Wine, SAVEUR, Bon Appetit, Food Arts, USA Today, Travel + Leisure, and seen on Food Network’s Best Thing I Ever Ate, Top Chef, Top Chef Masters, TODAY, Good Morning America, CBS This Morning, Dan Rather Reports, and CNN. Rick has received numerous awards including being named Chef of the Year by Monterey Bay Aquarium for his tireless efforts towards sustainability. Find him @RickMoonen, Facebook.com/ChefRickMoonen or www.rickmoonen.com.
