No one can debate that celebrity cook, DJ and cookbook author Steve Martorano has his own style. He does things his way, he doesn’t compromise, and those practices have made his mainstay Las Vegas restaurant at the Rio one of the city’s favorite Italian-American dining destinations.

Now Martorano has landed on the Strip at Paris Las Vegas, and he’s doubling down with a little more style, a little more flash and a whole lot of soulful flavor.

Like the Rio version, the new Martorano’s reflects the demands of its creator, a stylish yet comfortable environment playing steady Sinatra music and classic movie clips on high-definition screens during dinner. At 9 p.m., the energy amps up, the music gets louder, the center of the restaurant becomes a dance floor, and if he’s in the house, Martorano will jump into the DJ booth to keep the night moving.

It’s standard operating procedure to begin a meal at Martorano’s with a vodka martini decorated with black truffle-stuffed olives, but the new restaurant also offers whimsical refreshment in the form of Philadelphia-style “water ice” cocktails in flavors of cherry, lemon, watermelon and coconut. Once you’ve picked, it’s time to explore Martorano’s antipasti, a list of appetizers as big and bold as most meals.

The monstrous meatball is famous for its rich flavor and tender texture, paired with red sauce, ricotta cheese and a crisp salad of romaine, cucumber, onion and ripe tomato in red wine vinegar and extra virgin olive oil. Fried calamari comes tossed in sweet and sour chili sauce or mixed with San Marzano tomatoes, balsamic vinegar and hot and sweet peppers. A towering stack of crispy fried eggplant with mozzarella, tomato and arugula is another must-try bite.

Like those appetizers, the pasta and entrée dishes are best consumed family-style, so plan to order something for everyone and share everything. Martorano’s exclusively serves imported Rustichella d’Abruzzo pastas and always cooks them to al dente perfection, which you can decipher from your first bite of bucatini carbonara, an energized version of this classic dish. Crisp pancetta, egg, cream, black pepper and parmigiano reggiano are combined table-side for this decadent masterpiece. For a different kind of richness, check out the “Sunday gravy” layered with flavors of long-simmered tomatoes, pork, beef and veal, with a scoop of ricotta over rigatoni. Spaghetti pescatore is another favorite, with shrimp, crab and fresh calamari in a zesty tomato-based sauce.

Martorano’s no-nonsense, Philly-rooted cooking style lets you know this joint’s chicken cutlet parmigiana is going to be one of the best around, and it doesn’t disappoint. The kitchen also cranks out incredible veal dishes, including a breaded cutlet with tomatoes, hot peppers and sharp provolone cheese, and a brilliant veal marsala, impossibly tender with wine-saturated mushrooms. A 16-ounce prime New York strip steak topped with fried hot peppers rounds out the entrées.

There are plenty of Italian options on the Strip these days, but few are as singular in style as Martorano’s. If you cherish the simplicity of great food and a great time, this dynamic restaurant is sure to satisfy.

Rio, 5-10 p.m. daily. 702.777.7740

Paris, 11 a.m.-11 p.m. Sun.-Thurs., 11 a.m.-midnight Fri.-Sat. 702.946.4656