The Palms has unveiled the first phase of its massive renovation, and the results are nothing less than stunning. If there’s a theme for these changes, it must be to build upon the off-Strip resort’s reputation for being hip and edgy with creative blasts of fresh, artful style, and nowhere is that approach more evident than the new Scotch 80 Prime steakhouse.

The restaurant space that formerly housed the iconic N9NE Steakhouse has evolved into a bigger, brighter, more vibrant dining destination, expanded with a larger dining room, a gleaming golden bar and lounge replete with the city’s perhaps most grand selection of Scotch whisky, and regal décor that includes original artwork by Andy Warhol, Jean-Michel Basquiat and Damien Hirst. This was always a prime place to party. Now it’s a special occasion unto itself.

It’s also a Vegas original, taking its name from the historic Scotch 80s neighborhood where big-name entertainers and casino biz hot shots resided in bygone eras. Those classic vibes are evident at Scotch 80 Prime, a vintage steakhouse with modern amplification. Old and new are deftly blended with service touches like a cocktail cart offering customized versions of the Manhattan or old fashioned, or the tableside Fire & Ice banana split, a decadent dessert of hand-turned vanilla bean ice cream with caramelized bananas and whimsical toppings. It’s as much fun to watch as it is to eat.

Stalwart chef Barry S. Dakake is the man who made N9NE Steakhouse such a big deal and he’s running the show from the kitchen of Scotch 80 Prime as well. The new culinary vision begins with something cold, a hamachi or bigeye tuna crudo, or crab or shrimp cocktail. If chilled seafood isn’t your thing, the rich steak tartare with quail egg and truffle aioli might suit your tastes, or share the mesquite-fired crustacean tower with the table, a bevy of beautiful oceanic delights enveloped in smoky, buttery flavors.

For hot starters, everyone is ordering the ribeye ravioli, served with roasted bone marrow, braised Swiss chard and pickled mushrooms, and the equally decadent Bacon’s Best dish, slabs of pork with a chocolate-root beer glaze. Don’t skip the salad course; you don’t want to miss The Spazz, locally grown Urban Seed lettuce varieties decked out with shrimp, hearts of palm, olives, artichokes, salami, crispy shallots, blue cheese and cherry tomatoes.

It’s time for the main event. It’s tough to choose from Scotch 80’s prime steak selections, and you can’t go wrong, but feel free to experiment with different cuts and sources, as this place does beef like no one else. “Chef Barry’s Steak” is the rib cap, a richly flavored and well-marbled choice from the American Midwest. The dry-aged bone-in filet is 18 ounces of the most tender and delicious steak you might ever taste. If you’re a fan of grass-fed beef, consider a New York Strip from Colorado or a bison filet, and if you’re interested in a most rare bite, there’s A5 Japanese Kobe available by the ounce and ready to melt in your mouth. Or enjoy a succulent Colorado lamb chop for a meaty change of pace. All of these cuts pair perfectly with side dishes including white asparagus tips with melted leeks, potato purée with Vermont butter and extra virgin olive oil and aged cheddar mac and cheese. You can also upgrade your steak with Oscar-style king crab, Hudson Valley foie gras or fresh truffles shaved table side.

Palms, 5-10 p.m. Sun.-Thurs., 5 p.m.-midnight Fri.-Sat. 702.942.7777