text: I had a mixed but very good overall experience downstairs at RM Seafood in Mandalay Place during Restaurant Week My Rainbow Roll with a hint of lemon was excellent fresh sushi and the cornbread that followed was very good A Jumbo Lump Crab Cake with fresh Blue Crab Carrot Salad Chipotle Aioli was very good featuring a fair amount of crabnot just fillingand refreshing thin cucumber slices mixed with carrot shavings I also enjoyed Ricks White Clam Chowder which featured a generous amount of quite visible Top Neck Clams potatoes and bacon and was chock full of celery and carrot The hot offwhite and milky soup was interesting and very goodnnBut then some problems began to emerge One of my dining companions sent back his entree of Divers Scallops complaining that they were almost ice cold and contained a bit of sand When the second batch arrived he found them to be warm but still not hot yet ate them this time Meanwhile I noted that my sauteed Pacific Halibut presented with Fennel Silk Shaved Apple and Citrus Ragu was warm rather than hot It was tasty but half of this entree was soft and moist and the other half was crisp and dry A somewhat unusual outcome nnA dessert course of Key Lime Pie made with Swiss Meringue and presented with sweet Cilantro Syrup was very good tasting but not as cold as I believe Key Lime Pie should ideally be The meringue kisses that topped the large slice were quite nice and the graham cracker crust perfectly baked The few drops of Cilantro Syrup were a nice complement to this dish applied in moderation as an accent I detected just a slight flavor of cilantro I believe mainly because I knew it would be there But the syrup tasted much more like an intense sweetener and left no impression of a pureed leafy vegetable being placed on my tonguennSeating in leather booths was very comfortable and service was generally good but somewhat mixed At times Iced Tea refills were delivered without request and at other times I had to ask for them I saw ChefOwner Rick Moonen inside the restaurant engaged in conversation with two men at the bar but never got to speak with him It is nice to know that he is a hands on chef And after the scallops exchange a manager came over to apologize for the problem took the item off the bill and gave my friend a off card for a future meal at the restaurantnnThis was an exploratory outing and I experienced enough that I liked to make a return visit and try out some other seafood offerings at a future date