Master Chef Rick Moonen’s menu offers a thoughtful selection of seafood illustrating his commitment to serving fresh ingredients that are exemplary of his advocacy for sustainable fishing practices and sound environmental stewardship. The seafood selections flown in daily expands to his raw bar, sushi bar and delectable dishes in the airy dining room rm seafood has to offer.
An advocate for sustainable fishing and seafood, Chef Rick Moonen's passion for conservation has led him to national acclaim. A native New Yorker, Moonen graduated first in his class from the Culinary Institute of America in Hyde Park, New York in 1978. He apprenticed at L'Hostellerie Bressane in Hillsdale, working side by side with Chef Jean Morel. From there, Moonen assumed the positions at Manhattan's La Cote Basque, Le Cirque, Le Relais, Century Café, Chelsea Central and The Water Club. As executive chef and partner at Oceana, he helped garner the restaurant three stars from the New York Times. At Molyvos, he created the first Greek restaurant to earn three stars from the New York Times. As executive chef and owner of New York City's rm, Moonen earned critical acclaim and, once again, received three stars from the New York Times. When not behind the stove, Moonen can be found on Top Chef and throughout the country educating about ocean conservation.
I don't even know where to begin with my review. This entire meal was by far the best I have ever had in my life.
Here is what we ordered:
Appetizers: -Crab Cake
Entrees: -9 oz. Beef Filet
Peanut Butter S'More and Graham Cracker Ice Cream
We have eaten here twice and had a great experience both times!! The last time we just had dessert. We tried the 18-flavor ice cream sampler and it was so fun attempting to guess all the different flavors of ice cream.
Never opened the menu and had the chef's choose our entire meal. Best meal we've ever had, hands down. Thank you, Chef Rick Moonen and staff for a unforgettable experience from start to finish.