Nestled in the Riviera Hotel and Casino, R Steak & Seafood Restaurant spreads out a straight flush of beef fillets from 6 ounces to 24 ounces. Each comes seasoned with the same distinctive signature spice rub the casino’s dealers use to make the cards extra lucky. Grilled, sautéed, or blackened, seafood selections such as mahi mahi and surf 'n' turf with drawn butter and lemon tempt the gourmand in every gamer. Wait staff can recommend wine pairings and selections from a suite of sauces—including béarnaise, demi-glace, bourbon barbecue, and au poivre—to match any of the slabs of tender protein. Without leaving the grounds, diners can try their chances at 100,000 square feet of table games and slot machines at the casino, or stop off for regular entertainment such as Jan Rouven’s Illusions magic show, live music at Le Bistro Lounge, and a bustling comedy club featuring local favorites and national headliners.
There is little in the entertainment business that Jeff Tracta hasn’t tried. Since his beginnings on the soap opera The Bold and the Beautiful, he has acted on Broadway, released three musical albums, toured across the globe, and appeared on The Tonight Show with Jay Leno. Now he headlines a one-man show from the opulent auditorium of the Pearl Concert Theater, contorting his voice and working his musical panache during 75-minute tours of pop culture. Backed by video productions and musical accompaniment, Tracta seamlessly slips between impersonations of celebrities such as Ray Romano, Chris Rock, and Jeff Foxworthy to incite laughter and overwhelm any mocking birds in the audience. He also performs musical impressions, aping the physical mannerisms and singing styles of current hitmakers such as Lady Gaga and Eminem to classic figures such as Elton John and Billy Joel.
Drum fish. Wrasse. Tautog. Wahoo. Chef Rick Moonen knows the dangers that overfishing poses to popular seafood such as salmon and tuna, so his menu makes use of sustainable aquatic treats many consumers have never even heard of. Thanks to his fluency in the ocean's hidden delights, Moonen⎯who, in 1978, graduated from the Culinary Institute of America first in his class⎯brings a unique breadth of knowledge to the creation of each dish.
The waiters at RM Seafood's multilevel dining rooms, like the butler at M.C. Escher's single-floor apartment, serve different menus upstairs and downstairs. Below, an ever-rotating menu of fresh fish complements a sushi bar, and the upstairs kitchen features elegant tasting menus featuring dishes such as charred Spanish baby octopus or Peruvian lantern scallops atop a bed of polenta.
Head chef and owner Scott Ghormley revealed the inspiration behind Rhythm Kitchen Seafood & Steaks to Nevada Magazine, saying, "I love the food and culture in the southern part of the country. And that's what I wanted to bring to Las Vegas." His menu backs that statement up with a slate of creole and Cajun classics such as jambalaya and a medley of catfish and shrimp in the N'Awlins Seafood Delight. Scott and his staff embellish their signature steaks and crayfish with sauces and fresh spices, and maintain a robust wine list to accompany dishes.
The decor reflects the fare's New Orleans origins, with a golden fleur-de-lis and a ferocious alligator figurine accenting a dining room of white tablecloths and maroon napkins. The banquet room, which comfortably welcomes up to 250 partygoers, boasts black leather booths and a bar with two TVs showing sports or nature documentaries about the world's most ornery reptiles.