Handmade Pastas and Classic Neapolitan Pizzas Pay Homage to the
Campania Region’s Time-Honored Tradition

 Osteria Costa, The Mirage’s new Coastal Italian restaurant, will transport guests to the seaside villages of Southern Italy when the venue opens on Feb. 1. Reminiscent of the culinary flavors and aromas of the region, the menu is punctuated with classic dishes including hand-pulled mozzarella, housemade pastas, traditional Neapolitan-style pizzas, seafood and more.

“The Osteria Costa dining experience is designed to capture the spirit of one of the world’s most spectacular coastlines. Using the freshest ingredients paired with authentic cooking techniques, the menu will give guests the chance to savor a true Amalfi Coast meal,” said Osteria Costa Executive Chef Michael LaPlaca.  

Designed to be a come-as-you-are social reprieve, the space features three dining landscapes suited for any occasion: main bar, dining room and pizza counter. Guests will be invited to embark on an epicurean journey through the venue with selections of antipasti, meat and seafood, pizzas and hearty pastas. Complete with the option to mix and match, share or indulge, the combinations are endless making each experience a unique adventure.  

To start, guests will be able to dive into the menu’s collection of crafted Italian specialties, such as the Housemade Mozzarella. Created from scratch daily, the cheese is served with olive oil, crunchy sea salt and seasonal accompaniments including marinated peppers, eggplant caponata and basil pesto. Cheese enthusiasts will be delighted to find an appetizer of creamy, imported Burrata Mozzarella served with basil pesto and hearth-roasted tomatoes.

Guests also may explore a collection of familiar Italian appetizers such as the Caesar Salad created with housemade garlic dressing and buttery croutons, or the Meatballs – a blend of pork, beef, veal and Italian spices – served with pomodoro, whipped ricotta and grilled bread. The Frutti di Mare seafood salad offers the quintessential flavors of the sea with a balanced mix of poached shrimp and squid, cherry tomatoes, red onion, lemon, arugula and shaved radish.

Traditional pasta dough is made using the finest authentic ingredients ranging from linguine and spaghetti to lasagna and fettuccine. The Rigatoni Alla Norma, one of Osteria’s signature menu items, is a vegetarian highlight made with eggplant, garlic and pomodoro. For bolognese lovers, the Fettuccine is served with a classic Neapolitan beef ragu and shaved pecorino cheese.

Additional pasta favorites include the traditional Bucatini Cacio E Pepe made with a base of caciocavallo – cheese produced throughout Southern Italy – and cracked black pepper; Linguine & Clams with garlic, chili peppers and finished with lemon and fresh parsley; and a Lasagna al forno of ricotta, pomodoro and housemade Italian sausage.

Paying tribute to Naples, the birthplace of pizza, the restaurant will offer Neapolitan-style pies. Offerings will include a traditional Margherita with tomato, mozzarella and basil, as well as the Salsiccia Bianca made with mozzarella and ricotta and topped with house-made Italian sausage, fennel and onion. In keeping with tradition, each pizza is fired to perfection in Osteria’s hearth oven.

Guests also may savor the Pollo Parmigiana – a hearty dish made with free-range organic chicken and topped with pomodoro, hand-pulled mozzarella and basil. For diners interested in fish, the Corvina Acqua Pazza will feature a white sea bass served in a broth of tomato, garlic, chili peppers, basil and lemon.

The colorful dessert menu bursts with sweet selections such as the Lemon Ricotta Cheesecake, Neapolitan Cookie Gelato and Tiramisu. Those craving decadence will be able to enjoy the Limoncello Baba, a spin on the classic rum baba made with the restaurant’s housemade limoncello.


Osteria Costa is located on The Mirage’s casino level, adjacent to Pantry and Cravings Buffet, and will be open 5 p.m. – 10:30 p.m. daily. For reservations, visit Open Table or call (702) 791-7111.

Ideally located in the center of the famed Las Vegas Strip, The Mirage Hotel & Casino is the place to stay and play.  The resort features contemporary accommodations; tantalizing restaurants created by the world’s most renowned chefs including Tom Colicchio’s Heritage Steak; dynamic nightlife venue 1 OAK Nightclub; a luxurious spa and salon; the enticing Bare pool lounge; and 170,000 square feet of meeting and convention space.  Unique entertainment options include The Beatles LOVE by Cirque du Soleil celebrating the musical legacy of The Beatles; the Aces of Comedy series featuring one of the most comprehensive and diverse comedic line-ups nationwide; Terry Fator: The VOICE of Entertainment; four-time GRAMMY Award-winning R&B musical sensation Boyz II Men; and the lush animal sanctuary of Siegfried & Roy’s Secret Garden and Dolphin Habitat.  From the iconic Volcano and 20,000-gallon lobby aquarium to the lush tropical atrium and pool, guests experience an exotic world-class destination unlike any other.  The Mirage is a wholly owned subsidiary of MGM Resorts International (NYSE: MGM).  For more information and reservations, visit mirage.com, call toll free at (800) 374-9000 or find us on Facebook and Twitter.


rm seafood



The Monterey Bay Aquarium Seafood Watch® program announced the newest members of its Blue Ribbon Task Force. Las Vegas-based Chef Rick Moonen, Chef/Owner of Rick Moonen’s rm seafood and Rx Boiler Room at The Shoppes at Mandalay Place, was one of twenty leading chefs and culinarians from across the country to be inducted to the panel of respected and influential leaders committed to innovative outreach to promote sustainable seafood in 2014.

“Monterey Bay Aquarium is the ultimate shrine to education on sustainable seafood and I’m excited to be part of the culinary task force,” says Rick Moonen, chef-owner of RM Seafood and Rx Boiler Room. “As an advocate of sustainable seafood, I always tell my employees and guests to follow the Seafood Watch Program which has the best up-to-date breakdown of information. I like seeing that organizations, like Monterey, and others are working together to keep citizens informed of the changing environment around them.”

This year, task force members will help influence the Seafood Watch program and work with the seafood industry, suppliers, restaurants and media to empower responsible choices for the future of seafood. As an entity, the Blue Ribbon Task Force spreads awareness and promotes sustainable practices of seafood distribution and consumption. From working directly with fishing and fish farming industries, to hosting dinners, cooking demonstrations, and participating in public and media appearances, Blue Ribbon Task Force members encourage participation and motivate open dialog with the Seafood Watch program.

“Task force members are thought leaders with the ability to change the way we think and act about food,” said Sheila Bowman, manager of culinary and strategic initiatives for Seafood Watch. “With their insight and influence Seafood Watch can better engage the culinary community, and further inspire consumers and businesses to make informed choices in the seafood they consume and source.”
For more information about Monterrey Bay Aquarium Sea Food Watch and The Blue Ribbon Task Force please visit https://www.montereybayaquarium.org/cr/blue-ribbon-task-force/.


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 throughout his career. His restaurants, Rick Moonen’s rm seafood and Rx Boiler Room at The Shoppes in Mandalay Place , showcase his commitment to sustainability without foregoing culinary creativity and innovation, and have been critically acclaimed by local and national press since day one. His cookbook, Fish Without a Doubt, 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. In 2010 Rick was the runner-up on Bravo’s Top Chef Masters (season two) raising both national awareness and nearly $28,000 for Three Square Las Vegas.  Rick has received numerous awards for his tireless efforts towards sustainability including Chef of the Year by the Monterey Bay Aquarium; and Humanitarian of the Year by the American Culinary Federation.  Find him on Twitter @RickMoonen, Facebook.com/ChefRickMoonen, on Instagram @ChefMoonen or www.rickmoonen.com.

Rick Moonen’s rm seafood Introduces New Succulent Seafood Happy Hour Menu

Guests can indulge in global seafood cuisine and handcrafted cocktails at special prices

 Rick Moonen’s rm seafood at Mandalay Bay Resort & Casino is allowing guests to break from the traditional happy hour with an early evening menu that celebrates sustainable seafood and award-winning cocktails. Offered Tuesday through Saturday, from 7pm to 10pm, guests can escape to the upstairs lounge and indulge in a variety of extraordinary items at unbeatable prices.

The special menu offers exceptionally fresh and sustainable seafood bites for under $10. Highlights include Crab Cake Sliders with brioche buns, chipotle aioli and heirloom tomatoes; Spicy Shrimp Lettuce Wraps with ponzu sauce; Thai Prawn Shrimp Cocktail; Citrus Cured Salmon Flatbread; Rhode Island-style Calamari with sweet and spicy cherry peppers; East or West Coast Oyster Sampler; Buffalo-style Blue Point Oysters; Surf & Surf Roll made with shrimp, crab and avocado; and the Taka Roll made with fluke tempura, spicy mayo, avocado and sweet soy.

Perfect for parties of two, the menu also features delectable wine pairings such as The Class Act which includes ½ oz of Spanish Oscetra Caviar served with potato waffle and traditional garnishes and two glasses of Nicolas Feuillatte champagne ($99); and The Aphrodisiac which features 12 oysters on the half shell and two glasses of Juve & Camps Brut and Rose Cava ($60). For those who crave something sweet, The Sweet Tooth offers dark chocolate coulant, brandy strawberries and cherries, Amaretto semifreddo, brown sugar streusel and a glass of Taylor-Flagate LBV Port ($24 each).

In addition to these a la carte and paired items, guests also can enjoy specialty handcrafted cocktails created by award-winning lead barman JR Starkus. The list includes such favorites as Tangerine Honey made with Tangerine Vodka, Aperol, honey and lemon; Off the Cuff which blends Bulleit Rye, Drambuie, honey, lemon and barrel-aged bitters; and My Friend Jenny that combines Corazon Tequila, St-Germain, fresh-pressed pineapple, Bittermans, tiki bitters, lime, Orgeat and mint. Each cocktail is only $7. An array of wine flights also are available for just $12 including a selection of Old World Whites, West Coast Reds and Dessert Wines.

For more information, visit rmseafood.com or call (702) 632-9300

About Chef Rick Moonen and Rick Moonen’s rm seafood
Since opening Rick Moonen’s rm seafood inside The Shoppes at Mandalay Place at Mandalay Bay Resort and Casino in 2005, both the restaurant and Chef Moonen have enjoyed an array of local and national acclaim from some of the country’s top news organizations. For the past 20 years, Chef Rick Moonen has been one of the country’s leading advocates for the sustainable seafood movement, bringing national awareness to this subject. Rick Moonen’s rm seafood showcases this commitment to sustainability without foregoing culinary creativity and innovation. In 2008 Chef Moonen accomplished a lifelong dream with the publication of his cookbook Fish Without a Doubt, a practical, hands-on guide to buying, preparing and cooking a wide variety of seafood.  That same year his signature Catfish Sloppy Joe was highlighted in Esquire magazine’s “Sandwich Encyclopedia,” prompting a guest spot on The Oprah Winfrey Show where he served the talk show queen this signature dish and earned the title of “Best Sandwich in America.”  In 2009 he was a guest judge on Bravo’s Top Chef Las Vegas where his eponymous restaurant served as the location for the show’s popular “Restaurant Wars” episode.  That same year, he was a contestant on Bravo’s Top Chef Masters and in 2010 was invited back to compete on Top Chef Masters second season, where he was the runner-up, raising both national awareness and thousands of dollars for Three Square.  Keep current with Chef Moonen on Twitter @RickMoonen, Facebook.com/ChefRickMoonen or online at rmseafood.com. Rick Moonen’s rm seafood downstairs is open daily from 11:30 a.m. to 11:00 p.m.; upstairs is open Tuesday – Saturday, 5:30 p.m. to 10:30 p.m. Reservations are encouraged and can be made by calling (702) 632-9300.


Grilling tips for meat and seafood from Cancer Treatment Centers of America


Cancer Treatment Centers of America newest healthy grilling video containing tips for grilling meat and seafood.


In this video, Executive Chef at Cancer Treatment Centers of America, Frank Caputo, shares his tips for preparing tasty and healthy Beef Tenderloin Skewers and Organic Scottish Salmon Skewers. Chef Frank’s tips include:

1) With proteins—beef, poultry, or fish—control the portion size.
2) A 4-ounce portion size is the best for proteins (about the size of your hand).
3) Eat more whole grains, rice and vegetables.
4) When preparing flank or flat iron steak, cut across the grain so when you cook, it is tender.
5) For both meat and fish: place skewer on the grill as one piece for ease of turning.
6) Monitor until cooked to your liking. Be aware of high flames.

To prepare:

1) Organic Scottish Salmon Skewers with Scallions
· Slice pieces of salmon and place on skewers with scallions
· Lightly season with salt, pepper, fresh herbs and extra virgin olive oil
2) Beef Tenderloin Skewers
· Remove the fat for a healthier meal and to reduce the risk of cancer causing compounds
· Place on skewer
· Lightly season with salt, pepper, fresh herbs and extra virgin olive oil

About Cancer Treatment Centers of America
Cancer Treatment Centers of America (CTCA) is a national network of hospitals providing a comprehensive, fully integrated approach to cancer treatment. CTCA serves patients with complex cancer from all 50 states at facilities located in suburban Chicago, Philadelphia, Tulsa and suburban Phoenix. Known for delivering the Mother Standard® of care and Patient Empowerment Medicine®, CTCA provides patients with information about cancer and their treatment options so they can control their treatment decisions. For more information about CTCA, go to www.cancercenter.com.

R Steak & Seafood at Riviera Hotel & Casino Review

Have you been looking for that great seafood/steakhouse restaurant. Well vegas24seven.com has found the answer. We had the pleasure of experiencing ultra fine dining at the R Steak and Seafood restaurant in the Riviera Hotel and Casino. Restaurant manager Odette greeted us and was very friendly and helpful. We were seated at a nice table with perhaps the most comfortable chairs I have ever sat in to eat. We were introduced to our waiter Bobby and our journey began. Bobby was super helpful, funny and charismatic. We enjoyed his service and the help that Michelle provided as well. Chef Jason Bradley has put together an outstanding menu of sensational foods. I wanted them all.

We ordered drinks, appetizers and salad and knew from the get go that this was going to be a great evening. First they brought us loaves of their famous bread with butter, seasoned butter and seasoned sour cream. It was warm, very tasty and a pleasant start for the evening. When our calamari and habanero wings arrived we got much more than just an appetizer. They were cooked and prepared to perfection. The wings were blazing hot just the way we like them and the sauce for them was a great compliment to that. The calamari just melted in your mouth with an equally great sauce. Our party ordered Caesar salads and I chose the R Salad. I like salad and this one had Asian pears, walnuts, tomatoes, greens and and sweet mustard dressing that was fantastic. But it just kept getting better. Then they brought our main dishes. The girls had the filet mignon with steak fries and the rib eye with garlic mashed potatoes. Us macho boys had the 24 oz porterhouse steaks,. I had the traditional giant baked potato with bacon and cheese. My son had the macaroni and cheese. The portions were nice sized and shareable and we did just that.

The food was cooked exactly to our liking and right on time. The beef had a unique and unusual combination of seasonings and it worked. I’ve had plenty of steaks but I can say that I have never had a steak like this. In was great. Each bite was absolutely scrumptious and I didn’t want it to end. Everyone in our party was raving about how good the steak and their food was. I can’t wait to go back and try out more of the seafood. I’m sure that it’s just as great.

Were we done… nope. Already stuffed but not ready to end the experience we ordered “The Swan” to share for desert and I had to get an espresso as well. What a wonderful dessert. A light pastry cream puff shaped into a swan surrounding mounds of vanilla bean ice cream, sweet whipped cream and chocolate and raspberries. Even though we were full we finished every morsel of this exotic dessert. Now the evening was complete. An absolutely fine dining experience. Great facility, great staff, great selection and the greatest food. We didn’t partake of any spirits but the wine list and drinks are supposed to be top notch as well.

So when someone asks you if you know of any great seafood steakhouse…. tell them vegas24seven.com recommends R Steak and Seafood in the Riviera Hotel Casino.

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Our waiter Bobby
bread and butter
calamari and habanero wings
Caesar salad
R Salad
porterhouse steak with baked potato
porterhouse steak with macaroni and cheese
ribeye with garlic mashed potatoesfilet mignonThe Swanespressofilet mignonThe Swanespresso
filet mignon
The Swan

Sushipalooza rolls into Dragon Noodle Co.

SushiPalooza Rolls into Dragon Noodle Co. & Sushi Bar
at Monte Carlo Resort and Casino
Extended sushi hours and specials announced

Hoist your feast pants. Dragon Noodle Co. & Sushi Bar today announced it is expanding its sushi hours and launching SushiPalooza weekend days.

The new hours for sushi service are: Monday – Thursday, 5 p.m. – close; Friday: 4 p.m. – close; and Saturday – Sunday: 11 a.m. – close.

In addition, Sushi Chef Paul is offering SushiPalooza every weekend from 2 p.m. – 5 p.m. Guests can enjoy 50 percent-off classic and specialty rolls and sushi. Some of Chef Paul’s most popular creations include the Jalapeno Popper Roll with Unagi and eel sauce; Bacon & Egg with soy braised pork belly, topped with a fried quail egg; Spicy Ocean with spicy crab, topped with spicy tuna, sliced jalapeno and sweet soy; and the homage to the restaurant’s location, the Monte Carlo, with toro, softshell crab, crispy ika sesame and eel sauce.

On Sundays from 5 p.m. until 10 p.m., guest who sit at the sushi bar also receive 50 percent-off sushi rolls.

“Its summer and Chef Paul wanted to create something special for our guests coming for sushi,” said Helen Cheung, general manager of Dragon Noodle. “It’s a great deal and we expect it to become our most popular special.”

Dragon Noodle Co. offers 10 Chefs Specialty rolls, nearly 10 Classic Maki Rolls and 10 types of sushi.

For more information, visit http://www.mcchgroup.com/.

About Dragon Noodle Co. & Sushi Bar:
Prepare to enter palace of hunger satisfaction. Located inside Monte Carlo Resort and Casino,
Dragon Noodle Co. & Sushi Bar is the place to go for traditional Hong Kong-style Chinese food, sushi and a dining experience guests are sure to remember. The restaurant instantly transports diners into another world, one where floating baby heads, dancing bok choy, leaping koi fish and other quirky interior touches are ready to greet you. Menu favorites include Hong Kong chow mein noodles with seafood, house-made dim sum, house-made BBQ pork buns—and just about everything off the sushi menu from our sushi bar. Dragon Noodle is open daily at 11 a.m. For more information, please visit: http://www.mcchgroup.com/; on Faceboook: www.facebook.com/dragonnoodlelv; and on Twitter: www.twitter.com/dragonnoodlelv; or call 702-730-7965.