YEE: Moonen Over My Yelpy

This is one of the best YEE I have been to!
Why?
1. We couldn’t +1 so we mingled and actually talked to other Unilocalers. It was nice to catch up with Queenie, and meet seasoned Unilocalers: Priscilla, Heather, and Samantha. It felt like a girls’ night where I was sitting.
2. The food was, of course, incredible! From the Pot Pie Nugget (be careful, they are hot), to the Squid-E-O’s, all the dishes stood on their own. I thought RX might have created a special menu for us, but knowing that they served us the regular menu and it was so interesting, I will certainly come back to check more things out. My favorites were the dishes I mentioned. I grew up with frozen pot pie and now to have a more refined, adult version brings back fond memories. The Squid-​E-​Os were outstanding because they did not taste like squid at all, more like al dente circular pasta rings. The dark squid ink and tomato sauce went well with the squid.
3. The drinks — although I am not a Whiskey aficionado, they served a couple of Whiskey drinks I could appreciate. The Flockblocker had many ingredients to name (such as Absinthe, pepper, and much more) had an intriguing earthy flavor profile. The other Smoked Whiskey and Cola is made with their house-​made Cola. My favorite was actually the fruity Rx Cerveza Paloma. It’s the kind of drink you can enjoy too many of on a tropical beach.
4. The staff — everyone was very attentive, informative, and just plain happy to work for RX. There is nothing better than seeing staff enjoy where and who they work with. You can tell that Chef Moonen and his team are great people managers. A special mention to
Jack Spade who made sure our requests were always met, questions answered and with great positive energy. He wears many hats (DJ, bartender, server, etc), but is Jack of all trades! I hope to see him spin some music in the future.
Thank you Nate for featuring a notable chef and restaurant.
Thank you Chef and team for hosting us and educating us about your Gastropub-​like restaurant focusing on sustainability and craft cocktails!

Nate you outdid yourself with this one my dude!
Definitely one of the best Unilocal dinners/​feasts I’ve had during my time as a Unilocal Elite. From RX’s spicy creative spin on an old after school favorite, «Uh Oh Squid-​ios» to the delicious smoky whiskey cola cocktail, there was a fun time to be had by all. It’s been a while since I had attended my last Unilocal event and with the seemingly burgeoning number of Unilocal Elite its at times difficult to get to knew some of the newer Unilocalers so with that said it was a nice to have this smaller more cozy setting to get to know some of the newer Elite members at a more intimate level. With that said –Kevin, Lauren, and Mellisa yall rock!
Much respect to the bar and kitchen for flexing their culinary prowess and just unleashing it all on us. The cocktail x food pairings were on point, with a number of the drinks noticeably leaning towards the more citrusy and crisp to cut through all the delicious richness of the food.
Perhaps the only sour note was the embarrassingly awkward Unilocaler and her selfie stick with no chill. Commenting/​reviewing every course for her own damn Vlog with Chef Moonen and his colleagues often times within an earshot! SMH. How are you gonna criticize a comped meal well over $ 150 for your personal gain?! It threw me and several other Unilocalers off. Frankly, being in the culinary industry myself it had me a little heated. I found it to be in bad taste and incredibly unprofessional — while we aren’t employed by Unilocal I strongly feel as though we are representative of the company wherever we go. I’ll just leave it at that.
Overall though it was a lovely and spectacular event. Even educational and inspiring. Hearing Chef Moonen talk about seafood sustainability and his lifelong crusade to creating a more long term solution to the ever growing problem of overfishing should make us support more Chefs like him. While I’m not in the business of handling fish, it makes me rethink the politics of food. Our food. Opening a dialogue on an issue that has long been ignored. Pushing the envelope from a culinary and environmental standpoint. Holding me more accountable of what me and my loved ones consume as well as the way in which I operate when I’m at work in the kitchen.
Chefs like Chef Moonen could clearly take the easier, much cheaper route however they choose to take the high road knowing that there will become a time where we can’t maintain the current rate of which we are buying and consuming our food. What will happen to us then? They understand that certain animal species need to grow and thrive so that us as a people can do much of the same.
Thanks to again Nate for exposing us to one of the more notable Chefs of our time.

I am familiar with Mandalay Bay and it’s always been a favorite hotel of mine because it is so locals’ friendly and easy to get in and out of. I, however, was not familiar with RX Boiler Room or Rick Moonen.
The evening started with beer, wine and passed appetizers. They were as visually appealing as they were tasty. Chicken pot pie bites, bacon wrapped bacon and the buffalo fried oyster. I honestly don’t have a favorite and would order all three again.
I knew to expect food and drink pairings in addition to the appetizers but I had no idea that it would be in a fancy private dining room with each course described by Moonen with the drink pairing for that dish described by the resident mixologist.
Out of the four courses my two favorite were the «Paella Style» True North Salmon and of course dessert. Salmon has always been a favorite of mine but I’ve never had it prepared so perfectly as this. It really was just melt in your mouth delicious, perfectly cooked, perfectly seasoned. This course is where I learned how important seafood sustanability is to Moonen and it was very interesting. I will look at how I purchase fish differently from now on and appreciate the cheat sheet that was given to us on this topic.
Devil’s Food Chocolate Pudding! If I were to see the word pudding on a menu description I would not have ordered it but to me it had more of a cake like taste and I would order it again.
Thank you to Nate, Ric Moonen and staff of RX Boiler Room for this memorable evening!

Hands down, my favorite Unilocal event. Ever.
I only wish I could give more stars! Everything about this event was amazing. From the food and drinks, to the staff ( Unilocal & Rx’s Boiler Room), and Rick Moonen, himself! I was pleasantly surprised all throughout the night.
We started off with drink samplings at the bar. Tried a bunch of different beers! I love that they’re supporting local breweries. I enjoyed all of the hors devours that were passed around. My favorite was the bacon wrapped bacon! So many different flavors and textures — great balance.
We then moved into the dining area where we were greeted by a giant table all set up for us. It was pretty frickin awesome and made me feel like a superstar. Going into this event, I was well aware that we were getting a 4 course meal. I just had no idea they were going to be full sized portions… with drink pairings! I was so stuffed at the end of the meal and hated myself for being too full to finish everything presented. My favorite course was the 3^rd — GuinnessBraised Short Ribs! The meat was so tender and flavorful. I didn’t even need the knife to cut into the beef. Mmm, my mouth is watering just thinking about it! Oh and the drinks! Whew! I would have passed out drunk if I had finished all of them. They were dangerously delicious. My favorite was the Smoked Whiskey and Cola. I have never liked whiskey (gross!), but this drink was great! It paired perfectly well with the short ribs.
The night came to an end and I was so sad. I loved every single moment! Rick Moonen had a story behind every single dish he presented. He is extremely passionate about food and proud supporter of Vegas! It’s rare to see a famous chef care so much or be so involved with us! I am a huge fan of him. He not only wanted to present us with great food, but teach us about food sustainability. You can tell this guy cares a heck of a lot about the future of food! Thank you sooo much Rick Moonen, Rx’s Boiler Room staff, and Nate — for giving us all such a joyful night!

Another AMAZING event! Rx Boiler Room had been on my bookmarks for quite some time so I was pretty ecstatic when I found out there would be an event. Thank you soo much to Nate, the amazing Chef Rick Moonen and the whole staff at Rx Boiler Room for such a well thought out and organized «tasting», more like buffet. I was super stuffed by the end of it lol.
We started off by tasting wines, beers, and some appetizers including Chicken Pot Pie Nuggets, Bacon wrapped Bacon, and Buffalo Oysters. I can’t really choose a favorite even though all of them tasted quite different yet super flavorful. The Chicken Pot Pie Nuggets were gooey and warm with the perfect texture. The Bacon wrapped Bacon were just amazing with oozing quail egg on top of bacon and brioche with a side of tomato jam and avocado crema. I am a huuge breakfast person and this completely nailed the perfect breakfast. I’ll take ten please lol. And the Buffalo Oysters had the right amount of heat with Frank’s Red Hot. I’ll definitely order all of these again.
Onto the Four Courses!
1^st: Squid-E-O’s: Squid Ink Tomato Sauce, Calamari, Garlic Toast Points, paired w/​«Flockbocker». I couldn’t quite distinguish the flavors I was tasting in the sauce, but whatever it was, it was delish. I would have never looked at a can of Spaghetti-​Os and thought hmm squid ink and calamari, sounds good lol but all the flavors worked incredibly well together. The «Flockbocker» was my favorite drink as I looove Gin and Absinthe. Freshing and Citrusy.
2^nd: «Paella Style» True Noth Salmon: Mussels, Little Neck Clams, Pacific Prawns, Red Quinoa, Crispy Chorizo, and Lemon Butter, paired w/​«Rx Cerveza Paloma». This was my ultimate favorite dish. The Salmon was perfectly cooked, crisp on the outside and soft/​tender on the inside and the Chorizo was also a great touch which really complimented all of the seafood. Yummyyy! I also loved their version on the Paloma, amazing grapefruit flavor. This one’s a sleeper, couldn’t taste any alcohol but definitely felt it after lol.
3^rd: Guiness Braised Beef Short Rib: Heirloom Roasted Baby Carrots, Carrot Mousseline, & Onion Ring, paired w/​«Smoked Whiskey & Cola». At this point in the tasting I’m just like «You’ve Cat to be Kitten Me! lol Oysters, Squid Ink Pasta, Salmon, and now Short Rib??» I was feeling super spoiled and super stuffed. Tender, flavorful, and I could probably eat a bowl of that carrot mousseline.
As for the drink, I honestly HATE Whiskey but I LOVED this drink. How is that even possible? I really don’t know. Sweet and Smokey but didn’t taste like I was drinking Charcoal, I’m guessing because of the Cherrybark Vanilla Bitters and Cherrywood Chips.
4^th: Devil’s Food Chocolate Pudding: Dark Cherry Crème Anglaise, paired w/​«Madhatter». I didn’t think I could take another bite but once they brought this out, suddenly a space opened up in my tummy. Soo smooth and creamy and such a large portion! The Madhatter, was slightly too sweet for me but it was a great dessert drink that I could have probably finished if I didn’t have 5000 calories worth of food in my belly already.
Overall, a really cool restaurant with a fun steampunk vibe, creative twists on modern classics, a push for sustainability, and specialty cocktails that rival some of the best I’ve had. I’ll definitely be back! Thank you again! :)

What a fantastic event this was for foodies or just anyone who enjoys fine dining! Best of all, everything served is available on Rx Boiler Room’s menu.
Those of us who were fortunate to attend enjoyed the hospitality of Top Chef Rick Moonen and his friendly and able staff, and savored three quite inventive and filling passed hors d’oeuvres and a delicious four-​course meal. Accompanying the novel appetizers and samples of hand-​crafted beer were some instruction and a demo on the making of beer; and later we were introduced to each food course and paired libation with commentary from Rick Moonen himself and Rx Boiler Room’s chief mixologist. Each of us left this fine YEE quite satiated, and with a nifty new red Unilocal combo corkscrew, bottle opener, and knife tool.
The appetizers, which just kept on coming, were called Chicken Pot Pie Nuggets, Bacon Wrapped Bacon N Egg, and Buffalo Fried Oysters. While the outside of the Chicken Pot Pie Nuggets resembled poppers, the inside looked and tasted just like the interior of a steaming Chicken Pot Pie. And when I bit into one too quickly the hot and flavorful filling spurted right out. But, despite a burned mouth, the bite was worth it. Bacon Wrapped Bacon N Egg consisted of strips of pork belly put in bacon, along with a Fried Quail Egg, the yolk of which resembled a cute smiley face. Tomato Jam and a cone of avocado added some vegetable enhancements to this tasty treat that was made even better when the yolk broke and poured over the pork. And, Buffalo Fried Oysters were fried oysters served chilled on the half-​shell along with Texas Pete Hot Sauce, Blue Cheese, and celery; the mounded oysters were spicy hot and delicious. As described by Chef Moonen, all three apps were straight up comfort food.
When we entered the private room following the delightful preliminaries in the bar area, Unilocal Elites were greeted with a stunning sight: a huge table set for 30 diners in a cavernous dining room. As I took my seat at the table I felt like one knight among many assembled at a medieval feast. Then the eating fun began!
Course One was a nicely decorative presentation of Squid-e-o’s: curled calamari with tinted Squid Ink surrounding excellent and refined lamb-​based sausage meatballs with Pomodoro Sauce. This was a tongue in cheek twist on SpaghettiOs. Next we were treated to «Paella Style» True North Salmon, accompanied by mussels, Little Neck Clams, Pacific Prawns, Red Quinoa, and Crispy Chorizo brushed with a Lemon Butter Sauce. The salmon, farm raised in Maine, was pink in color and cooked perfectly so individual pieces flaked off beautifully and delivered a rich flavor. There were also some corn kernels, and the quinoa was really tasty while the flavor of chorizo was quite muted.
The third course was Guinness Braised Beef Short Rib accompanied by Heirloom Roasted Baby Carrots, Carrot Mousseline, local IPA Onion Rings, and natural jus.
The short ribs were fall off the bone tender, though there was no bone in sight (because it had obviously fallen away); the mousseline resembled creamy carrot-​tinged Mashed Potatoes; and the jus lubricated the beef with a bold statement of meaty flavor.
The dessert course, Devil’s Food Chocolate Pudding with Dark Cherry Crème Anglaise was a great dense bread pudding with juicy Bourbon-​soaked cherries. As with all other dishes, I cleaned my plate on this finale.
Dinner service was exemplary as several servers swarmed the room, constantly refilling water glasses without request, replenishing eating utensils when needed, and quickly bringing new courses and clearing plates.
For part of the meal Rick Moonen sat at my corner of the table to chat a bit with nearby Unilocalers, and I was able to ask him a salmon-​related question to which he graciously responded. Then he left to engage the entire group in a more formal Q & A session, where he provided thoughtful responses punctuated by genuine humor. Asked what he would order for a last meal on earth, without hesitation Chef Moonen named off caviar, Squab with Foie Gras, and Chocolate Bread Pudding.
This was another great Las Vegas Unilocal Elite Event, and I now look forward to introducing Rx Boiler Room’s comfort food fare to other friends. Many thanks to Chef Rick Moonen; Lead Barman and Mixologist Eric Smith; Chef Michael, who supervised the meal preparation in the kitchen; GM Shane; all other Rx Boiler Room staff members who contributed to this memorable dining experience; Mandalay Bay and Mandalay Place; Unilocal; and our excellent CM, Nate M.; for hosting, serving, arranging, planning, and making this wonderful evening possible.

This was my first Unilocal Elite only event. Fresh off of being recognized as Elite, I am told that this is pretty much a great way to start this whole Elite thing off with a bang!
I was completely blown away at this experience. It was awesome to be treated so wonderfully by everyone involved. This place demonstrated meticulous care to ensure that we had an amazing experience.
I have walked by this place many times and always wondered what it was all about. I even researched their menu about 2 months ago but once I saw the passion behind the place, I am certain I will be checking it out and telling others to stop in.
Others have extensively recapped the meal, so I will just mention some of the highlights that left a bigger impact on me. My favorite of the night was the Paella style Salmon. I consider myself a decent cook but salmon is a dish that I struggle with. I either overcook it, or it is too fishy tasting. This salmon was completely cooked to my preference and I also enjoyed the other seafood accouterments.
The drinks all night were wonderful. The only thing is that on the menu, they did not have the ingredients for the drinks listed, just the names of the cocktail. Eric explained the drinks but there were so many ingredients that I missed some of it. When I am eating or drinking, I usually need to reference the menu to help me put a finger on what particular flavor I am picking out at that moment (is that lavender? is that honey?). I really appreciate the care and attention given to these concoctions.
Nate, thank you for setting up this experience. Rick and all of his staff are top-​notch and truly deserve any of the accolades that can be given to them. I very appreciative of the amazing service and great times that I shared meeting other Elite Unilocalers at this event. I look forward to many more events in the future!

So apparently, I can’t read because I thought we were just joining Rick Moonen for passed appetizers and cocktails. Imagine my surprise when the staff passed around 3 different delicious appetizers, wine and beer and then we moved into the private dining room for a full-​on sit down dinner of four courses with drink pairings.
When I stopped geeking out about Rick Moonen, I was able to breathe and think about the deliciousness in front of me. Each course was more amazing than the next. Truly. If I had to pick a favorite — please don’t make me – it would be the salmon dish. The quinoa was perfectly seasoned and cooked. Unbelievable. Of the drink pairings, the cerveza paloma was one of the most refreshing, crisp things I’ve ever tasted. Don’t even get me started on the dessert. Chef Rick managed to take bread pudding (not my favorite) and turn it into an amazing hybrid of devil’s food cake and gooey, caramelly pudding. Loved it.
Although I obviously enjoyed the food, I enjoyed listening to Chef Rick’s personal take on all of his food the most. He clearly loves what he does and it shows in his food. I already think he’s the bee’s knees, but he was really engaging and entertaining. This event was so special because not many of us would have had the opportunity to meet the man behind the deliciousness and spend three yummy, highly entertaining hours with him.
Can’t say enough great things about Chef Rick, the staff of Rx’s Boiler Room, our fantastic community manager Nate and our crazy Elites. Great night.

I always start by thanking our wonderful CM who obviously put alot of thought and effort into our Elites only event! I also have to give a huge thank you to Rick Moonen and his staff at RX Boiler Room! Our 4 course cocktail paired meal went off without a hitch. I never needed anything; my water was always full, utensils were replaced after every course, and there was never a long wait between courses. There were 28 people sitting at that table! Impressive!
Upon walking into the dining room I was stunned at how beautiful our table was! No one wanted to sit we all just took pictures… like I said it sat 28! I wondered to a chair and sat down. I was joined by some fantastic dining companions on our end of the table. There’s nothing like getting together with a bunch of strangers who are as passionate about food as you are!
As others have gone in depth with the menu I will point out my favorites!
Professor Flockbocker cocktail– it had absinthe, gin, citric acid, lemon and lime juice, and probably a few things I’m missing. I don’t like black licorice at all but the herbaceous flavors of the gin and the tartness of the citrus made this a winner! Oh and the cherry, err, grape to top it, an infused grape that was delicous!
«Paella Style» True North Salmon– Wow! The sear on that salmon was amazing! I asked Rick Moonen his technique and he let me know! The veggies along with the quinoa and the shell fish was fantastic! Great textures and flavors that worked.
Cerveza La Paloma– This drink was refreshing and sweet but not too sweet. I could have drank those all night.
I was star struck getting to meet AND talk with Rick Moonen who just non chalantly sat down with us. I know how celebrity chef’s tend to work in vegas, they’re contracted to appear a certain number of times a year. Rick Moonen lives here!
Again thank you to everyone who took care of us! We had a great time!

Whoa. This was far and away one of my favorite Unilocal events I’ve been to. Not only were the food and drinks spectacular, but I met some cool new people as well!
Starting off in the bar, we had wine and some beer tastings along with passed apps: a fancy take on bacon and eggs (bacon wrapped pork belly with quail egg and a zesty avocado crema), buffalo wing style oysters (with a frozen disk of bleu cheese), and pot pie nuggets (which were pretty much as hot as the center of the sun). It was here that I met the lovely Diana H. and Allison B.
Then we moved on to the dining room where we sat at one huge, long table that made me feel like I was in Game of Thrones or something. It was very regal. It was here that I met first time Elite Misty F. and long time Elite Amelinda L. Rick Moonen told us a bit about his history as a chef and the history of the restaurant, which was all very interesting and behind-​the-​scenes-​y.
Now, when it said 4-​course menu with cocktail pairings, I figured it would be kind of like a tasting menu with a sip of the cocktail. Oh no. These were four full size portions of food along with full size, generously poured cocktails. I mean, if I didn’t feel like royalty before, this did it.
Course 1: The squid-​e-​os with meatballs were so cute and the story behind them delightful. For sure I’d eat about 100 of those meatballs on their own. The drink that went with this course, the Flockbocker, was very aromatic and flavorful. And also strong in the booze department… I was feeling a bit buzzy after just this first cocktail.
Course 2: Salmon and shellfish with quinoa. The shellfish broth on this was so freaking delicious, that I would have licked that plate if I wasn’t in a room full of strangers! The grapefruit drink that went along with this was very refreshing.
Course 3: Short ribs with carrot mousseline. Um, carrot mousseline may be my new jam after this. The smoked whiskey drink that came with this was very Mad Men.
Course 4: Chocolate Bread Pudding with a coffee-​flavored drink. I was so full, but I didn’t care. I just kept stuffing that delish pudding into my mouth.
It was such a jovial event with a positive and welcoming environment. Nate kept sitting in different seats so that he could visit with the whole table, which I thought was super host-​with-​the-​most material. Bravo to the Unilocal staff and Rx Boiler Room staff!

Amazing time with some amazing people!
Let me preface this review by saying it is my first YEE without a +1 in Vegas and I didn’t know anyone. With that being said, you put 20+ people with a shared interest (I mean LOVE) of food and an awesome chef like Rick Moonen, how can you really go wrong?
Huge shoutout to Nate and Rick and the entire staff at Rx Boiler Room for an amazing night. One of the best times I’ve had in awhile. I was definitely digging the atmosphere and ambiance of the restaurant and loved the whole alchemy theme going on. Loved the window case display being the science nerd that I am.
The beginning of the evening appetizers included Chicken Pot Pie Nuggets, Bacon Wrapped Bacon and Buffalo Fried Oysters. All super delicious and was paired with some local brewskies from Craft Haus in Henderson. We had a great little talk about beer and brewing from the manager Steve!
We then moved into our private room which had a HUGE table that fit all of us (see pic below) and our four course meal with cocktail pairings commenced. I really loved Rick’s love of sustainable food and passion toward it. It was very refreshing. The menu showcased some amazing items and I have to say my favorite was the shortrib with the carrot mousseline! Wonderful fall-​apart beef and the mousseline was so good. The cocktail pairings were so interesting and loved the explanation the resident mixologist gave for each course. I’m still torn between the Flockbocker and the Smoked Whiskey and Coke as my drink of choice of the night!
I loved the cocktails so much and they were made so well. I can definitely see myself coming back with friends for a nice meal then delicious drinks after!
Shoutout to Lauren M. and Warren P. for a great night. Nice meeting both of you guys and see you next time! And as always, it was a pleasure Nate!

6 stars — no doubt.
I am making this my official proclamation that the Michelin Man needs to give Rick Moonen’s new gastro pub — Rx Boiler Room that extra star.
Rick Moonen is as affable and down-​to-​earth as anyone you’re likely to meet. Passionate about his food, passionate about his restaurants and passionate about the future of earths sustainable and natural resources. Rick and his wife stayed with us throughout the evening, sharing the inspiration that went in to creating each course, as it was being served.
The courses, and in fact the whole experience went beyond expectation. Delicious pairings of taste, sight and smell that seemed to defy explanation. Whenever you thought you knew what flavor was coming, your taste buds were escalated to a level they never expected — and will not soon forget.
The fine staff that attended to our every need, did a magnificent job of lifting the whole experience to a level of quality and attention that deserves exalted praise. Bright smiles and infectious laughter followed an attention to every detail, a truly fun group of people who clearly love what they do.
My highest praise to Rick and all the crew at RX Boiler Room. Thank you all for a wonderful and memorable evening.

What a unique experience! I’m so grateful I was able to be a part of it. The great thing about the no +1 YEEs is that I’m forced to mingle with strangers and that almost always ends with new friends! Shout out to Debbie N. and Queenie L.
On to the food: I loved everything. From the apps of fried oyster (usually I only like oysters raw but these were great), pot pie balls (like chicken pie takoyaki), and the bacon wrapped bacon (totally not what I expected but so yum).
I can’t even pick a favorite of the four course dinner. Loved the squid and meatballs. The salty meatballs were perfect with the more delicate squid, which were perfectly cooked, right amount of chew. The salmon, shellfish and shrimp was perfect too. Salmon is one of my favorite fish and was crispy on the outside and smooth and fluffy inside. And the braised short rib OMG. Don’t even know what to say. So tender. And then dessert! I don’t even usually eat dessert but it was so good. I was so full I was about to burst!
The staff was great, everything came out so fast, water glasses refilled before you even thought of it. And special thanks to Chef Moonen for him staying throughout the night and talking with us. I thought he would do a small intro and bounce but he stayed all night.
Thanks again to Nate for making it all happen!

This event is definitely going down as one of my personal favorites not only did we get a hands on personalized experience from a Top Chef who is so down to earth and knowledgeable but I got to try out all sorts of delicious food and amazing cock tails and beer. So I want to say a HUGE thank you as always to Nate and the staff of RX Boiler room.
I always love getting the chance to attend elite only events since it gives me a chance to socialize and meet folks that always end up being super fun! This location sets the mood from the moment you walk in of comfort. It has steam punk décor but there are various screens playing classic movies and tons of cozy places to enjoy a cocktail among friends, I can’t wait to come back with my boyfriend and check it out further!
Now the night began with Beer and Wine and yummy appetizers. My favorite was the Pot Pie nugget. It is just the right size to satisfy my craving for comfort food without the guilt of eating a sodium ridden pot pie… I also really enjoyed the presentation discussing the different beers. I am a huge fan and they are planning to create their own beer working with local brewery to have various Ipas. I loved the Rye Beer best but it was all good. There manager Shane is really knowledgeable and proud of the vision RX boiler room has and is able to answer any questions and is super friendly.
After cocktail hour we got brought to this amazing table that was able to seat us all and they served us a delicious four course meal. I am not going to go into every single dish because I will run out of room but I will say everything was delicious. They have mixologists that create original cocktails. We had the pleasure to meet Eric who creates a lot of their signature cocktails. My favorite of the night has a really long name but it was made with grapefruit and tequila and I couldn’t put it down. The whiskey and coke was delicious too.
My favorite food item was the braised short rib it was melt in your mouth delicious especially with the parsnip purée .
Over all Rick Moonen has created a place that serves really good food that he truly loves. He took the time to spend all evening meeting us, teaching us and saying how proud he is to have a business in Las Vegas. I highly recommend taking the time to stop by have a beer or a signature cocktail if you don’t have time for a meal but it’s definitely worth the time to enjoy some food!
Thank you to all the staff of RX Boiler room and to Nate and all my fellow elites for an amazing evening!!!

This was such a treat! I am a huge Rick Moonen fan and have a total crush on him. So this was an amazing experience for me.
The evening started off with hearing about beers and getting to sample some of the Crafthaus beers they have on tap. Yay beer!
Then we sampled bacon wrapped bacon, which was like a tiny BLT — complete with a quail egg. Unique and delicious. And then there were the chicken pot pie nuggets. I don’t even like pot pies, but these were tasty morsels of yummy goodness. Alas, I didn’t get to try a buffalo oyster. But they sure sounded amazing. I must come back to try those.
Then we moved to the sit down dining experience. I LOVE that they set it up as one big table. It provided for a much better experience IMHO than when we’re all seated at different tables. Before each course, Rick Moonen and the mixologist explained the food and cocktail. It was neat to hear about what inspired and went into each dish and drink.
The food was delicious! i think my favorite was the first course. It was incredibly unique. Squid in squid ink and tomato sauce with lamb meatballs. Yum, yum, yum! The seafood dish was also tasty and unique. And I actually really liked the quinoa. The short rib was delicious too, of course. I particularly the carrot purée concoction it came with. And I don’t even like carrots. And then there was dessert. Chocolate goodness! The cocktails were all unique and tasty. I think the first one, with absinthe, was my favorite. It was definitely very unique and different from anything I’ve had before. So much yumminess! And everything was inventive and different. It was like foodie heaven.
I really liked hearing Rick Moonen talk about the food and answer our questions. And I loved hearing him talk about sustainable seafood. It was hard for me not to get all fan girl and environmentalist and ask a million questions about that. It really showed how passionate he is about his craft. I’m crushing on him even more now.
And, of course, it was great to talk to all the fellow Unilocalers. This was a truly wonderful dining experience all around in every way.

This was a phenomenal event!!! Rick Moonen and Rx Boiler Room was so incredibly gracious to host such a lovely evening — we were truly spoiled!
Our evening started at the bar with information about their new beer program involving a favorite local brewer, CraftHaus, plus samples of their IPA and Saison. While socializing in the area, we munched on passed Hors d’oeuvres such as Chicken Pot Pie Nuggets, Bacon Wrapped Bacon-​N-​Egg, and Buffalo Fried Oysters.
We had a grand table in a private dining room setting for our four-​course dinner. Before we began, Chef Moonen joined us to explain the concept of his two restaurants and his restauranteur experience in Las Vegas. I loved the endearing story about his love for science and food and bringing it together to create Rx Boiler Room. It’s such a fun atmosphere!
The four courses were paired with four specially-​crafted cocktails and each were explained by Chef Moonen and Bar Manager/​Mixologist, Eric Smith throughout the meal.
First course: Squid-E-O’s (a play on Spaghetti-O’s) had calamari and spicy Merguez meatballs in a squid ink pomodoro with garlic toast points. This dish was absolutely delicious and my favorite of the night! So, so good! It was paired with «Flockbocker,» a cocktail made with ingredients like absinthe and lavender. Garnished with a grape infused with absinthe. Crazy. Very intriguing and a wonderful balance of flavors.
Second course: «Paella Style» True North Salmon made with mussels, little neck clams, pacific prawns, red quinoa, crispy chorizo, and lemon butter. Delicious. That «paella» flavor really came through in that delicious clam broth. My salmon was cooked PERFECTLY. This was paired with the Rx Cerveza Paloma (Avion Silver Tequila, Stiegl Grapefruit Radler, Ruby Red Grapefruit, honey/​gomme syrup, Domaine de Canton, lime/​lemon juice, grapefruit juice, Aperol, Campari, Peychauds bitters, and mint). Very tasty cocktail. I loved the garnish of ruby red grapefruit.
Third course: Guiness Braised Beef Short Rib with roasted heirloom baby carrot, carrot mousseline, IPA onion ring, and natural jus. The short rib was fantastic! This was paired with a Smoked Whiskey & Cola (George Dickel Tennessee whiskey, Housemade cola syrup, bittercube cherrybark vanilla bitters, Fever Tree soda water, and smoked cherrywood chips). This was probably my favorite cocktail. It would have been so simple for it to just be whiskey and cola, but they take it to the next level and it really shines through! Also, love the garnish of a dark cherry.
Fourth course: Devil’s Food Chocolate Bread Pudding with Dark Cherry Crème Anglaise. This was so good. As a bread pudding, fantastic. Add chocolate and you get this wonderful dessert. Paired with «Madhatter» (JP Wiser’s Rye, oak-​aged maple syrup, Aztec chocolate bitters, black walnut bitters, Antica Carpano vermouth, Cocchi Rouge, Punt e mes, and topped with egg white powder). Great little cocktail that has a complex flavor and a very light sweetness.
This was the epitome of a truly great meal with an extremely talented chef and team. Being with my fellow Elite Unilocalers made it a really memorable night. Thank you to everyone involved in making it happen (extra shout outs to Nate, Chef Michael, and Frederick)!

Chef Rick Moonen, of Top Chef Masters is a local, say what?! My favorite aspect of our awesome evening at his Boiler Room was hearing him drop all sorts of sustainability knowledge. I downloaded the Seafood Watch app right after he told us about it. His passion and commitment to ethical food is contagious.
Walked in for passed apps and a mini-​lesson on local beers: the CHICKEN POT PIE NUGGETS were not my thing, but the picturesque BACON WRAPPED BACON sure was! The BUFFALO FRIED OYSTERS were a cool contemporary nod to his NY background, served in an oyster shell. Loved the presentation!
Dined in the private room, all 30+ of us for a gothy-​steampunk dinner party. I enjoyed hearing about the background of each dish but personally didn’t find the food and drink pairings particularly complementary.
SQIUD-E-O’s and the FLOCKBOCKER: cool mod version of your favorite childhood spaghetti, upgraded with tender calamari rings, squid ink tomato sauce, and Marquez sausage meatballs, which was my favorite part. The drink was definitely unusual, with an absinthe-​injected grape for garnish.
PAELLA STYLE TRUE NORTH SALMON with CERVEZA PALOMA: Enjoyed the drink, loved the food. Dish reminded me of the food I cook for myself, but felt it needed a citrus element to truly marry it with the grapefruit-​based drink.
GUINESS BRAISED SHORTRIB with SMOKEY WHISKEY COLA: I’ll take an IV of this beverage, stat! Definitely my kind of drink AND dish, and they paired well. Found the short rib a bit overcooked but still really flavorful and tender. Really enjoyed the onion ring!
DEVILS FOOD CHOCOLAE BREAD PUDDING and the MADHATTER: Not my thang. Drink was very strong, and I’m not much of a dessert gal, but the treat was reminiscent of a brownie, with an altered texture. The whipped cream and cherry accents were amazing.
The dishes stuffed me silly while the intro speeches made me appreciate the inspiration and intention behind each. Wish I’d grabbed a copy of their menu before I left, I bet there’s a lot here I would really enjoy.
Many, many thanks to the ever-​attentive staff for taking care of us, the eponymous Rick Moonen and his PIC mixologist, and our awesome-​as-​ever CM Nate. A great time with like-​minded food lovers is always a pleasure!

Oh, wow! I have found heaven on earth and it belongs on a spoon. More on that later. First, a big shout out to Nate, Chef Rick Moonen, and all the staff at Rx Boiler Room for putting together a memorable and over the top Elite event. This is one for the ages.
We all gathered at Rx around 6:30 Thursday night. It started simple. We got our badges, said «hello» to all of our old friends, «welcome» to our new friends, drank a few beer samples, and tried a few appetizers. Of course I had to try it all. A taste of local brewed IPA. I swig or two of a saison. A sip of a rye beer. My first taste of oysters in a Buffalo fried oyster with sauce and bleucheese served on the half shell. Then a unique yet familiar little bite with the chicken pot pie nuggets. That burned my mouth. I was even warned that it was hot and still messed up. Finally, bacon wrapped bacon with a quail egg on toast. Breakfast in a bite. Bloody brilliant.
Next, we made our way to the dining room where were greated by a massive table arrangement fit for a palace. Here we would enjoy a full four course meal with cocktail pairings.
First was the Squid-​E-​Os. Calimari with squid ink tomato sauce and lamb sausage meatballs served with a Flockbocker. The drink has absinthe. This was actually my least favorite course of the night. I care neither for calimari or absinthe. The meatballs, however, were great.
Second, the most surprising dish to me, seared salmon prepared paella style. This was custom made for me as the real dish contains shellfish which I cannot have. I did get the quinoa, salmon and chorrizo. The salmon was great! I ate nearly all of it and I don’t even like fish. The drink paired with this course was a cervesa paloma with grapefruit. Citrus and fish just makes sense.
Third, and my favorite of the entrees, braised shirt ribs with an onion ring, an heirloom carrot, and a carrot and parsnip purée. The short rib reminded me of the roast my mom made when I was a kid. It was so homey and comforting. The carrot was sweet and caramelized. Beautiful. The onion ring had a perfect tempura batter. A solid representation. The purée was incredibly rich and smooth. I wanted more. I could easily make a meal of that served in a bowl. To compliment this dish, a smokey whiskey and house made cola. Very sweet but a nice twist on a classic.
The night would not be complete without dessert. First out was a dessert cocktail. A Madhatter take on a Manhattan. The first thing I noticed was amaretto. There were also hints of maple. It was a good choice to go with the chocolate bread pudding that was brought out next. Oh, the heaven on a spoon! It was rich and creamy. It was chocolatey and smooth. It was served with whipped cream and brandy cherries. I will dream of this for many nights to come.
Aside from food, we had a meet and greet with Chef Moonen. He answered several questions as he sat down with different areas of our table array. He was even good enough to take pictures with people. He is a down to earth guy with a sensible take on the worlds food supply. He promotes sustainibility and innovation as evidenced in his menu tonight.
Then there is the obligatory Unilocal swag. Some new stuff tonight. Like a Unilocal bottle/​can opener. We can all use that.
What a night.

My first and reoccurring thought when dining here was, «I wish Rick Mooney was my grandpa.» No, I’m not making a jab at his age or white hair, but merely appreciating his love for food and science!
The event was split into two main parts. The first part consisted of a lesson on craft beers with tasting (the seasonal rye was my favorite) and hors devours. Out of the 3 hors devours, my favorite was the bacon wrapped bacon. I love quail eggs! The buffalo fried oysters had a nice spicy kick to them as well.
Part two consisted of an informal Q&A with Chef Rick Moonen whilst eating a four-​course dinner. Every dish was paired with a cocktail, as explained by the resident mixologist.
Of the four dishes (the last being a dessert), my favorite was the squid-e-o’s, Rick’s take on the classic spaghetti-o’s. The squid was cooked to perfection and the lamb meatballs were delicious as well. The tomato sauce with squid ink tied everything together nicely.
My favorite beverage was the smoked whiskey and coke. No wonder it’s a customer favorite! Every cocktail was paired wonderfully with the dishes presented.
I won’t go into great detail of every dish presented as it would become an essay… All in all, the experience was great, with a cozy atmosphere and fun/​hospitable staff. I would imagine making crazy concoctions and doing science experiments with Rick to be a blast.
Thanks so much to the crew at Rx Boiler Room for making my night! I’ll definitely be back and bring along some friends.