You already know the reputation of Joe Vicari’s Andiamo Steakhouse in downtown Las Vegas. It’s one of the city’s top destinations for prime beef and classic Italian favorites and a sterling example of how to modernize a throwback dining experience.

But each return visit to The D’s signature restaurant reveals a new detail or a different dish, which is why Andiamo is also one of the most memorable dining rooms in Vegas. From top-notch cocktails and wine selection to old-school, tableside preparations for classics like a true Caesar salad, the service and surroundings sparkle, creating welcoming vibes that invite you to dig deeper into this menu.

The grande meatball, tender and rich with a deeply flavorful tomato sauce and fluffy ricotta cheese, remains the most popular appetizer and shouldn’t be missed. But there are several starters that go beyond that and other classics like a gulf shrimp cocktail or jumbo lump crab cakes. For a different kind of hearty satisfaction, a warm plate of braised escarole decorated with house-made sausage, prosciutto, cherry peppers and Parmigiano-Reggiano offers the full spectrum of flavor, savory and spicy and rich. Bright banana peppers and garlic- and basil-laced ammoglio sauce are the special ingredients that set Andiamo’s version of calamari fritti apart from the pack, another opener that’ll please your entire table. And limoncello scallops are a one-of-a-kind dish, with a slightly tart sauce bringing new dimension to the seafood.

For a fresh alternative to that Caesar, consider a kale and strawberry salad layered with creamy goat cheese, candied cashews, caramelized onion and cranberry vinaigrette. Andiamo is an Italian steakhouse so a pasta course is a requirement. The pappardelle with veal ragu is a favorite, but feel free to experiment with artisan potato gnocchi with huge shrimp, asparagus and sundried tomato, or the hand-made agnolotti filled with spinach, mascarpone cream, black truffle and veal.

When it’s time for the main event, Andiamo serves up more diverse options than it gets credit for, with braised veal osso bucco, pan-roasted sea scallops, Alaskan red king crab legs and marinated Colorado double-bone lamb chops among the beloved beef alternatives. But once you set your eyes on that perfectly charred long-bone ribeye steak that just touched down the next table over, it’s hard to focus on anything else. This is the highest-grade beef available, sourced from partners with stellar reputations of their own like Stock Yards Premium and Pat LaFrieda, so the flavor is everything you’ve come to expect. Supplement your steak with a tasting of Andiamo’s three sauces, au poivre, Bernaise and the restaurant’s signature Zip sauce, or add gorgonzola or peppercorn crusts. The petite filet mignon is certainly a worthy alternative, though, center-cut, charbroiled and so tender.

Steakhouse sides are never more decadent than in this room, including white truffle whipped potatoes, bacon-laced Brussels sprouts, grilled asparagus with balsamic reduction and cipollini onions and baked ziti with lobster and black truffle. And if you think you’ve gone overboard, you haven’t even seen the dessert cart yet, stacked with sweet things from cheesecake to cannoli. See? So many reasons to come back again and again.

The D, 5-11 p.m. daily. 702.388.2220