Back in 2005, Rick Moonen closed his restaurant in New York City and moved to Las Vegas. Soon after, he opened this venue with a focus on sustainable seafood. Moonen offers two dining formats: The upstairs dining room offers a chef's tasting menu featuring dishes like wild striped bass with variations of cauliflower; the more casual downstairs room has simpler fare like crab cakes with chipotle aioli and shrimp corn dogs. A "great raw bar" and a "wide variety of different fish on offer" make it "the perfect choice for even the pickiest of pescatarians."