The newest restaurant to hit downtown embodies the verve of classic Vegas with a Rat Pack-inspired ambience. Oscar’s: Beef, Booze and Broads is a marriage of old-school Vegas and contemporary charm. And, yes, the eatery is indeed named for Vegas’s funloving, martini-drinking former mayor, Oscar Goodman.

Lending his name to a speakeasy-style steakhouse was a no-brainer, Goodman says. “For many years, I wanted a hangout for politicians, judges, lawyers, and people who were interested in the community,” he says. “When I left the mayor’s job, the owner of the Plaza made me a proposition that I thought was too good to be true: I could have that iconic room that overlooks Fremont Street.”

Declaring itself “the happiest steakhouse in the universe” (a play off one of Goodman’s famous Oscar-isms), this new venture sits inside the iconic dome of the Plaza Hotel and Casino. A visit to Oscar’s can be like a stroll down memory lane, to a Vegas where mobsters and casino moguls ruled. The restaurant’s décor features memorabilia from Goodman’s years as a criminal defense attorney and 12 years as mayor, including photographs of his former clients, personal artifacts, and news clips.

Oscar’s treats its guests to generous entrées, including the Spilotro-Style skirt steak and Carolyn’s Cut prime rib, delicious handcrafted cocktails—and the companionship of the restaurant’s glamorous and congenial hostesses. “What distinguishes us from any other place with fine food and big drinks,” Goodman says, “is we have the broads.”

Atmosphere is important to the restaurant’s namesake: “People can have a conversation at Oscar’s,” he says. “They are not going to be blasted by loud music or unruly crowds. It is a very friendly place.” 702-386-7227

PHOTOGRAPHY COURTESY OF PLAZA HOTEL AND CASINO/STUDIO WEST PHOTOGRAPHY

Experience the grandeur of European dining, mixed with a dash of American style, at the eclectic Grand Lux Café. With locations in both The Venetian and The Palazzo, this brasserie offers an extraordinary variety of flavors, ranging from Thai, Malaysian and Caribbean, to classic American and European specialties. With 25 new dishes recently added to its menu, Grand Lux Café will surely satisfy your taste buds. Indulge in the savory prosciutto and arugula pizza, zucchini and onion haystack, or garlic shrimp pasta and end your meal on a high note with the sweet butterscotch caramel pudding. 3355 Las Vegas Blvd. South, 702-414-3888; 3327 Las Vegas Blvd. S. #1580, 702-733-7411

Caesars Palace’s dining makeover continues with the arrival of New York City’s renowned Old Homestead Steakhouse, one of the longest-running restaurants in America. “This is the fusion of two iconic institutions,” says Greg Sherry, co-owner with brother Marc. “We plan to raise the bar to unprecedented heights in Las Vegas with our grilled-to- perfection, prime-aged steaks and a dining experience that far exceeds the expectations of Caesars Palace guests.”

The Sherry brothers have maintained a hands-on approach since taking ownership in 1964. “My brother and I are in the kitchen watching everything that goes out,” Marc says. “We buy the finest meat that money can buy and make sure that each customer is taken care of.” The design of the 6,000-square-foot carnivore’s mecca pays homage to the original location in New York’s Meatpacking District and includes 250 seats with a full dining room, private dining room, lounge, and bar. The menu features about 80 percent of the selections served in New York, but there are Vegas exclusives such as a porterhouse for four. (“Everything is bigger in Vegas,” Greg says.) Signature dishes include the Lollipop rib eye served on a dinosaur bone, Colossal Crab Cake, a 32-ounce Gotham Rib Eye steak, and a chocolate chip cookie baked in a cast-iron skillet. The most popular items, however, are the classics: filet mignon and New York strip steak.

Kick off an Old Homestead evening with a cocktail from bartending guru Eddie Perales. Specialties include the Hemingway with rum, grapefruit juice, lime juice, and maraschino cherry juice served in a chilled glass with a sugared rim, and the Negroni consisting of equal parts of gin, sweet vermouth, and campari garnished with an orange peel.

Wine drinkers can choose from an inventory of 15,000 bottles—more, thanks to a helping hand from Caesars. “If you don’t see it on the menu,” Marc says, “just ask and we’ll find it for you.” Attention to detail, as well as great food and drink, should make Old Homestead a welcome addition to Vegas’s dining scene. Caesars Palace, 877-346-4642; theoldhomesteadsteakhouse.com

PHOTOGRAPHY BY CHRISTOPHER DEVARGAS

Discover the delights of Italian cuisine by embarking on a gastronomic journey at Onda Ristorante & Wine Lounge inside The Mirage. Through June 2012, on the second Thursday of each month, Onda will offer guests a three-course prix fixe menu ($55) with an optional unlimited premium wine pairing ($14).

Additionally, from February 19-23, Onda invites guests to indulge in the fare of the Emilia-Romagna region, Italy’s capital of gastronomy. Considered the heart of Northern Italian food, this region has a history of lavish Renaissance menus highlighted by pasta made with fresh eggs and rolled by hand. Onda’s Romagna-style dishes include baked macaroni, the lasagna verdi and whole roasted stuffed sea bream. Buon appetito! 3400 Las Vegas Boulevard South, 702-791-7111

Paintings oil on canvas by Roy Nachum

Having just celebrated a grand opening New Year's Eve bash with world-famous musician Fergie, 1 OAK  has kicked off 2012 with a punch of glamour and flair. Formerly home to JET Nightclub at the The Mirage, the newly established celebrity hot spot has set Vegas nightlife ablaze thanks to a unique partnership with the Butter Group of New York, and Las Vegas’s own Light Group. A mélange of New York City vibe and Las Vegas panache, 1 OAK converges art, culture and music into one. A 16,000-square-feet citadel of architectural mastery, its stunning visual environment is split into two rooms, each housing its own bar and DJ booth. The distinctive set-up allows for 1 OAK’s venue to seamlessly transform from a private fête to a full-capacity blowout. With state of the art sound and lighting by Avalon Sound, and original artwork by world-renowned artist Roy Nachum, 1 OAK is an unforgettable, one-of-kind nightlife escapade. The Mirage Hotel and Casino, 3400 Las Vegas Blvd S, 702-791-7440

November means falling leaves, outerwear shopping and scrumptious seasonal food. This year, instead of giving a traditional thanks around the family dining table, go out and experience Sushi Samba, a Japanese, Brazilian and Peruvian hideaway in The Shoppes at The Palazzo. On Thanksgiving day, executive chef Fernando Navas will create special menu items based on favorite Thanksgiving dishes, such as braised short rib gyoza and mojo-roasted organic turkey. The regular menu will still be available. 3327 Las Vegas Blvd. S., 702-607-0700

November evokes memories of gravy, cranberry sauce and, of course, the famous turkey centerpiece. Although turkey does play a role in the extraordinary Thanksgiving menu at Twist by Pierre Gagnaire, the Mandarin Oriental gem also features new items for more non-traditional palates. Try an exclusive fall tasting menu with vegan selections such as seasoned shiitake mushrooms and caramelized hazelnuts. The vegan delicacies are satisfying, delicious and healthy, and if your carnivorous side is still hungry sink your teeth into the tasty gluten-free choices. Mandarin Oriental, 3752 Las Vegas Blvd. S., 888-881-9367

When star chef Michel Richard was looking to expand his everpopular Washington, DC, restaurant Central, the nonstop excitement of Las Vegas struck him as the perfect second home. “Then came the incredible opportunity,” he says, “to be in the lobby of Caesars Palace.”

The result: five-star-worthy food in a venue that’s open around the clock. “We wanted to be part of the energy and excitement of this city,” says Richard. “I am proud to be the first James Beard Award-winning chef to offer a 24-hour experience.”

The spirited Richard is mindful of creating food that has a fun edge, and includes as his “must-trys” items such as the meatball burger and his take on a chocolate bar. “We are not gourmet. We do simple, good American food with a French accent,” he says, adding that he created the menu based on popular dishes at Central’s original location.

Diners will find beautiful presentations of French toast crème brûlée, goat cheese Caesar salad, a towering hamburger with bacon, oysters, mac and cheese, filet mignon tartare, and meatloaf on the menu. (Richard’s personal recommendations are his famed lobster burger with potato tuile and perfectly crunchy fried chicken with mashed potatoes.)

Not to be forgotten is the chef’s delectable dessert menu, a sweet endeavor for the man whose career actually began as a pastry chef. His menu keeps favorites like banana splits, Napoleon, and chocolate mousse but adds whimsical touches to each one, such as a giant sparkler candle on the celebration cake.

And don’t think Richard is just going to put his name on his new Vegas restaurant, which opened in September. “I will be spending as much time as I can in Las Vegas,” he says. “I love everything about it.” Caesars Palace, 702-650-5921

—EMMA TROTTER

Baja California cuisine is so popular in nearby LA but has never been as ubiquitous here. Perhaps Baja California Restaurant & Cantina, which just opened in Boca Park, will fix that. Its Italian owner, Jimmy Maddin, and executive chef Juan Puentes have created an eclectic menu with European and Mexican influences. Among the highlights: pollo con limon with chorizo mashed potatoes and a corn and spinach salad. The fare is so tasty that it has a fantastic chance of breaking the “curse” that seems to have befallen its predecessors in this notoriously difficult space. 1050 S. Rampart Blvd., 702-463-5200

New to the hip Summerlin enclave that’s home to Rachel’s Kitchen, Due Forni offers an enviable wine list and gourmet pizzas that are already a local addiction. Among the top requests are the Due Forni pizza, with housemade sausage and piquillo peppers, and the Tartufo, with black truffle and an over-easy baked egg (ABOVE). Due Forni’s brick ovens are in good hands: Operating partner Alex Taylor is a former F&B executive from Mandalay Bay and Encore resorts. 3555 S. Town Center Dr., 702-586-6500