The restaurant, from celebrity chef Rick Moonen, previously housed a fine dining concept, located upstairs from his RM Seafood restaurant. The space has been completely transformed into a steampunk-inspired restaurant and bar with décor reminiscent of industrialism during the 19th century Victorian era.
The room features touches like warm colors, leather seating, red velvet drapes, crystal chandeliers and industrial-style décor including gears, cogs, vintage gas lighting and a beautiful glass case filled with antique jars, beakers and flasks. Seating options include comfortable pub-style tables or more intimate booth dining.
The restaurant bills itself as “the alchemy of food and drink” and the menu features Moonen’s creative new takes on classic comfort foods.
There are several small plates and dishes to share as well as full entrees. Start out with small bites like braised oxtail croquettes with lemon aioli, chicken pot pie nuggets or the bacon wrapped bacon and egg — brioche toast, topped with pork belly, tomato jam and a sunny side up quail egg.
French onion soup and grilled cheese come together in the must-try Inside out French onion grilled cheese. Provolone, Parmesan, gruyere and onions are combined in a grilled sandwich topped with pickles and served with a warm, oniony beef stock dip.
For a unique presentation, try the citrus gravalax smoked under glass. Salmon is served under a glass dome filled with smoke, which is released as the lid is taken off. The salmon is served with bagel chips and chive cream cheese.
RX Boiler Room also offers a Boards and Jars menu featuring pickles, charcuterie and cheeses.
Salads include a tasty baby kale Caesar made with a mix of romaine and kale topped with reggiano parmigiano, croutons and white anchovies.
Main dishes are divided into land and ocean choices. Squid-e-o’s are a delicious play on the childhood favorite Spaghetti O’s, made with calamari rings in a squid ink and tomato sauce with beef and lamb sausage meatballs. Other seafood options include shrimp and grits and sturgeon.
Meat choices include steaks, a burger, a bucket of crispy fried game hen and lamb osso buco made with toasted orzo, gremolata and ricotta salata cheese.
Side dishes include the hearty Mac+Cheese x Five – pinwheel pasta with blue, Parmesan, brie, cheddar and blanc cheeses.
The dessert menu at RX offers comforting and delicious options like cookies and milk. A stack of chocolate chip and peanut butter cookies are baked to order and come to your table warm out of the oven and served with a bottle of cold milk.
Another tasty option is the espresso and Kahlua milkshake, served with chocolate covered bacon as a garnish. The sweet and salty flavors mesh perfectly.
One of the highlights at the restaurant is the drink menu and you absolutely can’t leave without indulging in one or more of the handcrafted cocktails created by lead barman Nathan Greene.
Whiskey fans should definitely try the Smoked Whiskey and Cola. The presentation is impressive and the taste is truly unique. The cola is homemade and the George Dickel whiskey is poured into a crystal skull-shaped bottle and injected with cherry wood chip smoke. The sweetness of the cola and the woodiness of the smoke with just a hint of cherry are amazing.
We’ve all seen salads or guacamole prepared tableside at restaurants in Las Vegas, but how about tableside cocktails? You can have a cart wheeled to your table and a mixologist will whip up a cocktail concoction for two. It’s a great chance to see just how much care goes into creating the drinks. One of the choices is Papa’s Got a Brand New Shaker, which features a blend of 10 Cane Rum, house-made spiced grapefruit-lime cordial, anise liqueur, tiki bitters and a ginger-infused sugar-rolled grapefruit cube for garnish.
Other cocktails at RX include the slightly spicy Some Like It Hot (Ford’s gin, Solerno blood orange liquer, honey syrup, fresh lemon, habanero shrub bitters, topped with Sierra Nevada Pale Ale with a smoked paprika-pink Himalayan salt rim) and the sweeter Campfire Peaches, which features a smoky combination of sombra mezcal, olmeca altos plata tequila, house-made peach-mint shrub and Benedictine.