I've been putting off writing this review because I had a feeling it would get long....I dined at both RM Upstairs and RM Downstairs on the same trip to Vegas...and they are basically considered seperate restaurants but here they are both listed under RM Seafood. I also want to mention a pretty cool thing that happened....my visit to RM seafood Upstairs was our lat meal in Vegas and we were actually taking a red-eye home that night...a few hours after out final dinner. So I saw Chef Moonen in the restaurant talking to some ladies...maybe an interview?...and I actually overheard him saw he was taking a red-eye to NY...hmmmm...I wondered...same red-eye as us? Sure enough, a few hours later as me and my GF are seated in coach, who comes walking down the aisle but Rick Moonen himself. So we exchanged hellos and we told him we were jut at him restaurant. he said thanks and was nice and seemed pretty cool. He was on his way to NYC for the James beard Awards. At the end of the trip he gave us an in-flight magazine that had an article on HIM in it, which he signed for us! pretty cool! And pretty trippy.\n\nGetting to the actual restaurant reviews...we ate at the downstairs restaurant first...which also has a sushi bar. had a great pork belly roll, super fresh tasting oysters, a crab cake that was okay, and miso-enhanced steak tartare. The highlight was the 16 flavor ice cream tasting game...what a lot of fun! ...(except for the garlic ice cream). we got 12/16 right...not too shabby.\n\nUpstairs was even more impressive...beautiful aesthetics....like a luxury yacht, best service we ever got....super-friendly, glad to have us, and very efficient.,,even gave us a tour of the spotless kitchen. The food almost got overwhelmed by our impression of everything else...but it held its own...and for $65 for a five course tasting menu...the best fine dining deal in Vegas. And the tasting menu is arranged so u have three options including a more luxurious upgrade for each course. we added oysters to start, so we actually got 6 courses...hey, why the hell not? I don't have the energy to go over every detail...so here's what I had.....oysters with meyer lemon, \"spider' crab with artichoke and grapefruit....foie gras two ways....walu wrapped in cheery leaf with a mushroom spring roll...rabbit three ways with the best risotto i ever had (morel risotto actually)...and a very whimsical and delicious deconstructed car bomb dessert.....guiness ice cream, bailey's cream, beer suds, chocolate....really cool presentation. They also had this after dinner tea presentation that smoked like dry ice would. \n\nIf I would rate both restaurants seperately...I would give downstairs a 4 and upstairs a 5, but I have no problem rounding up in this instance because it really was a lot of fun and a great experience...and thats the most important thing.