Not only is RM Seafood's cuisine delicious, but it's also healthy and good for the environment! For instance, Chef Moonen serves his taramosalata -- which is a carp roe dip -- instead of butter. It's made with a combination of almonds, potato, onion, carp roe and olive oil, which is then placed in a special "RM Upstairs" caviar tin because it’s a roe, which is a form of caviar. It's classic Moonen, as Chef Moonen strives to always do something a little different as he plays with your senses, taking them with each bite to the next level. With a focus on sustainable seafood, RM Seafood serves seafood that you might not find anywhere else (although he hopes you will soon). The globally-inspired fare is not only healthy and good for the environment, but it's also fun. Consider, for instance, the restaurant's take on the caviar pancake and the cheese steak. Chef Sobel created these to be like a regular traditional pancake, but without the sugar. It is filled with creme fraiche and caviar, then folded and sealed, almost like a ravioli. Then it is steamed and garnished with the traditional goodies -- hard-cooked egg and red onion -- as well as non-traditional ones: freeze-dried orange and a little watercress sauce. The cheese steak is a seared patty of tartare that looks like a little burger with melted 12-year aged gruyere, crispy potato skins and miso egg sauce. Each bite will play with your senses by taking the conventional and turning it upside-down; at the same time, however, the dish is also thought-provoking and environmentally-friendly, not to mention delicious. Chef Moonen's commitment to organically grown, sustainable produce and sustainably caught seafood spills into his sustainable wine list: Each label on the more than 600-bottle list -- which spans the globe -- was hand-selected based on its sourcing and environmental practices.

RM Seafood's raw bar is directly toward your left as you enter the restaurant and features such delectable edibles as White Shrimp Cocktail, RM Seafood Escabeche -- with calamari, mussels, shrimp, king crab and garlic -- and a selection of oysters, clams, lobster, crab and, of course, the Alaskan King Crab "The Deadliest Catch," which resides on ice behind a glass screen. Vertical wooden slats protruding from the ice announce the names of the seafood on ice -- Miyagi oysters, for instance -- behind which is a workstation with chalkboards depicting what's available, such as Rick's White Clam Chowder, Rhode Island-style calamari, shrimp cocktail, and Pacific and Atlantic oysters -- all decorated with a little chalk drawing and hung from a ceramic wall, where there's also metal shelves containing sea salt, Tabasco and even Chef Moonen's own cookbook.