You’re going to feel special at N9NE Steakhouse. From celebrities and bigwigs to tourists and locals, executive chef Barry S. Dakake makes everyone at his restaurant feel pampered, constantly circulating around the room, chatting up customers and getting a feel for individual tastes. It’s a skill he’s been honing for the last 14 years at N9NE, and he backs it up with some of the best food in the city.

The Rhode Island native knew that his Las Vegas restaurant had to stress the freshest, finest ingredients. “Rhode Island has some of the best fish in the world,” he said. “I always like to kid the chefs in the kitchen that Rhode Island is the culinary mecca of the world. Yeah, there’s lots of great restaurants there, but the fish—Boston cod, New England lobsters, littleneck steamed clams—is incredible. So my attitude is if they’re serving fresh fish in Rhode Island, I want to serve fresh fish in Nevada.”

Dakake’s menu selections come from all over the world: hamachi from Japan, tuna from Hawaii, littleneck clams and lobster from New England. (He’s on the list of chefs who boycott fish from Canada because of cruelty to seals.) In addition, his lamb is from Colorado, and he uses only USDA prime beef. “You can’t serve anything else if you want to be a successful steakhouse,” he said.

That philosophy extends to the look and feel of his restaurant. A recent remodel removed the central caviar bar and replaced it with “Table 99,” an eye-catching dining arrangement that any customer can occupy if it isn’t reserved. Several imported crystal chandeliers overhead make the space feel even more exclusive. The remodel also improved all sight lines. No matter where you sit, you’ll be able to get a view of the action, whether it’s a potential celebrity sighting—recent guests have included Adam Levine,

Jamie Foxx and Andre Agassi—or just watching a game on one of the many televisions. A color-changing bar backdrop gives you a nice view while grabbing a drink before dinner.

No matter your tastes, Dakake has prepared a menu guaranteed to give you a memorable evening. If you want to start things off light, try the ultra-refreshing Cülcumber cocktail, made with Absolut Elyx vodka, cucumber and dill syrup and a house-made ginger tincture. It’s satisfying without going overboard, with a just a hint of cucumber and sweetness. If you’re in a more adventurous mood, try the dangerously drinkable s’mores chocolate milk. Although it contains Godiva chocolate liqueur and Patron XO, you won’t taste a hint of alcohol. It’s practically dessert in a glass—in addition to including a slightly toasted marshmallow on a stick and a thin, edible chocolate cylinder, bartenders liberally sprinkle the rim of the glass with crushed graham crackers. Try drinking this without smiling. Can’t be done.

The appetizer menu is heavy on seafood, and given Dakake’s stringent standards, that’s a very good thing. Ahi tuna tartare is as perfect a version of this classic as you’ll ever taste, with pickled ginger, avocado and a house-made ponzu delivering a potent, flavorful punch to go along with the richness of the fish. Whether you use the sesame crackers or dive straight in with a fork, you’re eating it correctly.

It probably goes without saying you’ll be tempted to try a steak, and from filet mignon to New York sirloin (including some dry-aged options), you won’t regret that choice. Each cut is cooked exactly to your specifications, so tender and juicy you almost don’t need a knife. There are plenty of great side dishes, but we recommend starting with George’s creamed corn, an unbelievably thick and rich version of the classic. Dakake’s secret? “I let it simmer for about three hours, and the key to it is puréeing corn, and you have to fold it into the mixture.” And if you’re wondering who the “George” is, that would be the Palms’ George Maloof, who orders it every time he comes in.

Potato options here are plentiful, including lobster mashed potatoes and truffle french fries. If you’re not in the mood for a classic baked potato, try the Yukon gold potato gnocchi in a white truffle cream. Each mouth-watering piece delivers a concentrated burst of pungent flavor. And don’t forget your veggies, specifically the fresh creamed spinach, containing bacon and topped with a Parmesan gratin. Healthy? Not exactly, but this is Las Vegas!

Fans of Italian cuisine will be pining for the lamb Bolognese once they’ve finished it. Dakake’s thin, succulent house-made noodles may spoil you for any other type of pasta, and lamb with a nice spicy kick and goat cheese round out this comfort food standout. If you’re all about the Instagram-worthy moments, two words: lobster thermidor. It’s a gorgeous presentation and has a taste to match, with Gruyère cheese sauce and toasted bread crumbs mixed in with the meat.

Award-worthy desserts await, too. New York cheesecake and banana cream pie are among the best in town, but for some real fun, order the Some More S’mores, including a small fire pit to roast marshmallows and graham crackers with chocolate ganache already applied.

There’s certainly no shortage of steakhouses in Las Vegas, but N9NE continues to carve out its place among the best. That’s not by accident.

N9NE Steakhouse, 5:30-10 p.m. Sun.-Thurs., 5:30-11 p.m. Fri.-Sat. 702.933.9900