Located in one of the most iconic destinations on the Las Vegas Strip, the Riviera Casino and Hotel’s R Steak & Seafood is reinventing itself as a fine dining locale that’s a draw all its own. The restaurant has modernized its atmosphere and amped up its culinary offerings after completing a $450,000 renovation in the fall of 2012. The process included the addition of a new chef and a revamped menu that collectively brings affordable excellence to its distinctive dining experience.

Without losing the retro Vegas vibe that harks back to the good ole days of the Rat Pack, this flagship restaurant is wowing patrons with its chic, contemporary steakhouse décor and premium grade fare. Guests who seek to keep their conversations private over drinks and delectables will appreciate the large plush booths and well-spaced tables that foster a more intimate social interaction.

Speaking of delectable, I recently visited R Steak & Seafood for a dinner seating to sample the expanded dinner menu Chef Matthew Bosek has created. A new addition to the restaurant’s team, Bosek most recently served as Culinary Leader for Google in Kirkland, Washington where he worked side-by-side with James Beard Award winner, Chef Jason Wilson. Bosek’s culinary prowess is evident, contributing sophistication and clean execution to R Steak & Seafood’s traditional steakhouse fare.

Bosek also gave the restaurant’s menu a Vegas-sized facelift. He upgraded the offerings, adding a larger steak selection and mouthwatering entreés. New additions include the 16-ounce New York Steak, dry-aged for 14 days ($32); 20-ounce Bone-In Ribeye, dry-aged for 14 days ($34); 8 and 12-ounce Filet Mignon; and the impressive 45-ounce Tomahawk Steak, served with Yukon potatoes and seasonable vegetables ($85).

Another sumptuous new land selection is the one I selected—Smoked Duck Breast ($28) served with kale atop a sweet potato puree, drizzled with a pomegranate reduction. The moist, flavorful and amply portioned plate is a dish I will definitely order again. Another guest in my party enjoyed the Lamb Chop ($28), which was cooked impeccably to the intended temperature and accompanied by an à la carte side of the rich and creamy Lobster Mac & Cheese ($12), possessing a flavor profile reminiscent of a bisque.

Bosek also incorporated entreés from the sea into the menu, including a pound and a half of Alaskan King Crab Legs (MP) and a 14-ounce Cedar Plank King Salmon served with a large side of wild rice, cranberries and dill cream ($29). A “for two” portion of this salmon dish is also available ($45). Traditionalists fear not as some of the original favorites remain; namely the restaurant’s signature French Onion Soup ($9), its 24-ounce Porterhouse ($38) as well as the Surf & Turf with a 6-ounce Filet Mignon and 8-ounce Lobster Tail (MP).

For those who like a sauce to accompany their protein selection, R Steak & Seafood has it covered with offerings that include Au Poivre, Bérnaise, Bleu Cheese, Chimichurri, Demi-glace and Creamy Horseradish. Steak also appears on the appetizer menu in the form of New York Steak & Fig Flatbread with Stilton Cheese ($22). A homemade Seafood Chowder is also now available as is a fresh Pear & Endive Salad with candied walnuts, arugula and Stilton cheese served with a red wine vinaigrette ($9).

Along with these tasty starter and main course selections, the menu concludes with a few decadent desserts ($6). My party indulged in the Rich Chocolate Flourless Cake crusted with pecans and drizzled with Grand Marnier cream as well as the Warm Strawberry Waffle Shortcake rife with fresh strawberries, cream and Belgian waffles, hot off the press. Heaven is yours when you enjoy one of these desserts with a cordial or a spirited coffee blend such as the Mint Chocolate Dream and Godiva Chocolate Hazelnut ($6). In all, with its fresh approach R Steak & Seafood at the Riviera Las Vegas is delivering on its promise to take diners on an “appetizing adventure.”