Stepping off the Las Vegas Strip for the night doesn’t mean giving up your penchant for great cuisine—just head to Clique Hospitality’s new Salute Trattoria Italiana at Red Rock Resort. Clique tapped executive chef Luciano Sautto to head Salute. Sautto, a third-generation pizzaiolo who spent the last several years in Miami as a chef at restaurants such as Bianca at Delano, brought that experience, and his family's recipes to the restaurant. At Salute, Sautto's family’s basil sauce, meat gravy and bolognese recipes, mixed with Rome and Amalfi Coast influences, are featured on the extensive dinner menu.

Just as family is welcoming, so is Salute’s stunning interior. The chic space presents an inviting ambience with radiant ceiling light fixtures, imported Italian marble walls, an open-air kitchen and an antipasto and dessert bar; al fresco dining nets you picturesque views of a flowing water fountain. Imbibe on a selection of wines or Italian spirit-infused cocktails like the Campania Sour, Strega herbal liqueur and 50 Bleu vodka with lavender infused bitters, or the Salute Bellini, Prosecco and white peach purée with sliced peaches.

For an unusual appetizer, go for crispy zucchini flowers stuffed with ricotta, served with blistered Toybox tomatoes and pistachio pesto. The saltiness of the crisp outer coating of the tulip-shaped fried zucchini complements the sweetness of the flower. And the bright yellow, purple and orange petals enhance the floral theme of the delightful dish.

A Sicilian favorite, crispy arancini, golden brown rice balls, reminiscent of oranges (which in Italian means arancia…hence the name), are filled with creamy Fontina cheese and sit upon Sautto’s signature bolognese meat sauce. Albacore crudo, also a starter option, spices things up with thin-sliced tuna, mandarin oranges, chopped avocado and crunchy red onions, all bathed in a Calabrian chili sauce.

One of the most impressive things at Salute has to be the pasta, and rightly so; Salute’s signature pasta creates a visual tableside experience. In a 16-inch wheel of Parmesan cheese, flaming vodka melts the inner layer of the cheese’s bowl. Fettuccine, tomato and herbs are tossed along with the cheese, creating a fragrant, flavorful and eye-pleasing dish. In the chicken piccata, seasoned thin chicken breasts are topped with capers and shaved garlic; the zesty white wine lemon sauce completes it. Like the crispy zucchini flowers, the chicken piccata is covered with petals, too.

As you can tell by now, Salute is big on presentation. If you like Mediterranean sea bass, try the salt-crusted branzino, presented before cooked, with lemon slices and petals, of course, lining the rim. The lemony aroma of the moist fish stimulates the senses. Accompany any entrée with Salute’s mouthwatering sides such as the giant meatball, although one could easily fill up on Salute’s version alone; succulent meat, tomato gravy and ricotta and Parmesan cheese begging to be devoured.

A dining experience at Salute isn’t complete without dessert. The chef’s selection of creamy gelato includes pistachio nut and cherry stracciatella in a homemade amaretti waffle cone, while the perfect-for-sharing espresso-laden tiramisu is made with ladyfingers and mascarpone. A dainty scoop of macchiato gelato rests on the side.

At Salute, Sautto effortlessly shows off his family and culture, from passed down recipes to having his brother, from time to time, astonish diners with his tableside pasta preparations—it’s a family affair indeed. It's certain you’ll feel a part of that bond, too.