If you’re like most visitors, chances are you were drawn to Vegas by the allure of our world-famous Strip. The fascination is understandable; not only are its casinos a prime example of contemporary architecture, but the concentration of quality dining contained within is also unparalleled.

But if, during your trip, you find you want to escape the neon haze, look no further than Red Rock Resort in the nearby neighborhood of Summerlin. Over the past year, Red Rock has undergone a culinary metamorphosis with a revamp of a number of venues. The transition began with the opening of Chicago favorites Mercadito and Wiener’s Circle and recently continued with the unveiling of The Light Group’s Hearthstone Kitchen & Cellar.

Hearthstone represents a new venture for The Light Group (better known for its Strip venues) and its industrious executive chef Brian Massie, who directs a variety of venues in Bellagio, Mandalay Bay and Monte Carlo. With Hearthstone, Massie has crafted thoughtful and contemporary American offerings to be enjoyed within a new, welcoming space.

The journey begins with appetizers such as truffle popcorn, perfect alongside a riff on the typical deviled egg. In a stroke of genius, Massie stuffs his with pimiento cheese for a hidden treat while using a house-made schmaltz mayo. The result, a creamy yet sharp combo, elevates the cocktail party standard. The chef’s meat and cheese platter represents some of the best options, selected nightly from the expansive charcuterie menu.

On the lighter side, the seasonal harvest quinoa salad could probably quell even the heartiest carnivore’s appetite. Quinoa and chickpeas deliver a potent combination of proteins to satiate hunger, while textures and flavors intermingle with the combination of smoked Gouda and roasted pumpkin seeds. The addition of mellow apple cider vinaigrette provides a dose of well-balanced acidity.

A part of the shared plates options, Massie’s octopus is as tender a presentation of the cephalopod as you’ll find. Accompanied by a chorizo aioli, the octopus is twice-braised to help eliminate the characteristic chewiness. Provence-style artichokes, roasted and served with black garlic yogurt, will have you reaching for seconds. And the chorizo-stuffed dates, wrapped with bacon, interweave sweet and smoky elements atop a bright piquillo pepper gravy.

The butcher steak tartare is a less-processed rendition of the steakhouse classic, using the more sinewy cut for an unanticipated texture. Just go ahead and take this advice: order another round of earthy truffle buttered toast, as you’ll be craving it long after the dish is finished. As a matter of fact, it makes for a perfect accompaniment to the wood-roasted clams. You’ll want to sop up the complex broth, rich with fennel sausage, in this dish.

And although it’s on the starters menu, FG&J, an upscale take on a traditional peanut butter and jelly sandwich, could easily masquerade as dessert. An umami-rich foie gras mousse is topped with a sprinkling of peanuts and served alongside a house-made jelly, which cuts the spread’s richness.

With its opening, Hearthstone immediately becomes a destination for those in the Summerlin area. But if you want to explore where the locals dine, why not take a trip out to Red Rock Resort and the valley’s newest success story?

Red Rock Resort, 5-10 p.m. Sun.-Thurs., 5-11 p.m. Fri.-Sat.; brunch 10:30 a.m.-2 p.m. Sat.-Sun. 702.797.7344