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New York City's Most Romantic Restaurants

RM

A celebrated chef spawns an exquisite temple to seafood.

The Scene

Downtown divas, uptown doyennes, and smartly-suited business diners line RM's plush banquettes, hoping to spot chef/owner Rick Moonen, whose fish-centric cuisine buoyed Oceana for more than a decade. The decor is sea-chic: aquatic sculptures and oversized photographs of rippling waves wrap the warm-hued series of formal rooms. Doting teams of servers proudly recite the provenance and sustainability of ingredients.

The Food

Moonen pushes seafood to extremes, skillfully stopping just before layers of aromatic sauces and meaty counterpoints threaten to upstage his delicate fish preparations. A captivating crab and smoky pepper amuse bouche precedes outstanding first courses--Yellowtail "tataki", spice-seared and barely cooked in the center; pan-roasted scallops with oxtail and tomato-mustard jam; cucumber sorbet and paddlefish caviar refresh briny oysters. Potato-wrapped baked Walleye in creamy leek-truffle-chanterelle froth, and caper-olive Loup de Mer (Mediterranean bass) roasted with tiny gnocchi are divine second courses. Halibut confit, inconceivably light with olive oil and fennel cream, is merely heaven-sent

Prix Fixe Only

At $55, the 3-course prix fixe is a bargain. Chef Moonen delivers a six-course tasting menu for $100. A la carte ordering is only available at the side bar or in the upstairs smoking lounge.

Wine Flights

The sommelier will pair flights of wine with each course from his extensive bottle list for $35, $45, or $55. Start off with a powerfully-spirited Earl Gray Martini, spiked with a fragrant, house-made tea infusion.

Desserts by Pichet & Staff

Besides Pichet Ong's exciting cheese-and-dessert pairings, like poached pears with five-year Gouda, highlights include passionfruit creamsicles with pineapple beignets and chocolate-wrapped rice crisp "pillboxes,"sweet with bourbon-pecan caramel.

33 E 60th St
New York, NY 10022-1020
Phone: (212) 319-3800
Fax: (212) 319-4955