As any frequent Vegas visitor can attest, the Strip is continually morphing in an attempt to reinvent itself as the world’s premier vacation spot. It has been everything from a gaming mecca to a family destination, but in the last few years has highlighted shopping, dining and nightclub options. For those drawn here by the nightlife, partying into the wee hours of the morning subsisting upon only champagne and Red Bull is a constant. But one cannot survive on cocktails alone.

One of the Strip’s savviest nightlife operators—Hakkasan Group—has developed venues where food and drink intertwine, including Omnia at Caesars Palace. Located close to Omnia, Searsucker is a distinct venue well positioned to provide sustenance for both the club-going set (it offers a late-night menu) and those not necessarily looking to catch EDM tracks from the hottest new DJ.

Top Chef alumnus Brian Malarkey terms Searsucker a “social dining experience,” and has assembled an approachable menu, which mimics his own easygoing demeanor. He has easily translated his laid-back Southern California-style into dishes both familiar yet somehow different.

A perfect example is the cheddar puffers. Reminiscent of cheese straws—a crispy, baked favorite of Southerners—these biscuits provide plenty of the flavor of their namesake cheese with a hint of heat in an irresistible flaky form. Farm bird lollipops are chicken wings frenched for easy handling, leaving the bone meat-free in a convenient handle for dipping into the house-made hot sauce.

You’ll find plenty of meat in the crisp crab cake, complemented by a swath of lemon verbena aioli. With nary a hint of filler, the crab cake is accented by the creamy aioli reminiscent of tartare—but better. And the whimsical Egg + Bacon is a riff on eggs Benedict with a poached egg atop unctuous pork belly layered onto brioche and smothered in hearty Hollandaise sauce. Who says you can’t have breakfast for dinner?

A little more challenging is the “cowboy caviar”—better known as Rocky Mountain oysters or calves’ testes. Breaded and topped with a flavorful mound of flash-fried julienned carrots, arugula and frisée, the remarkably light dish almost tastes of health food, which may come as a surprise. Why not try something different when in Vegas?

Searsucker offers up some interesting libations to accompany Malarkey’s whimsical fare. Wrestle with the Honeybadger or hunt down Peter Rabbit. The former is a smooth combination of Bulleit rye, fresh lemon juice and honey syrup, which balances sweetness and the citrus tang, while the latter is a playful rendition of a Pimm’s Cup with bruised basil, accented by a pickled carrot. Both are worth checking out.

And for dessert, possibly the best chocolate chip cookies in town await. Adding a bit of sea salt, Malarkey adorns the childhood favorite in a manner your mother never did. But he does serve them with a glass of ice-cold milk. Just like Mom did. He’s thoughtful like that.

Change is always good—especially when it brings new talent to town. And with the arrival of Malarkey’s Searsucker, reinvention has never tasted quite so delicious.

Caesars Palace, 5 p.m. till late daily, bar opens at 4:30 p.m. daily. 702.866.1800