(Las Vegas)—Who says all the action in Las Vegas is on the Strip? At The Platinum Hotel and Spa, just a stone’s throw from the over-the-top glitz and activity, a cool, sophisticated atmosphere prevails, exemplified by The Restaurant, which offers guests an approachable yet adventurous menu of edgy American cuisine that is unlike anything else in the city. Paired with a sleekly designed yet comfortable space, The Restaurant is perfect for those who want to savor their dining experience and be right on top of the action.

Already unique among hotels in Las Vegas, the 255-suite, four-star Platinum Hotel—which will open October 25th—further separates itself from the pack with the opening of The Restaurant. The innovative menus are the result of months of planning by talented Executive Chef Brenton Hammer, who, at the age of 22, landed the position of executive chef at Grill 720 in Milwaukee, where he built his menu up from the foundation of local agriculture and seasonal cooking. Hammer went on to work at Celia in the world-class Pfister Hotel, and then helmed the kitchen at the Hotel Phillips in Kansas City, Mo., where he was executive chef.

A self-proclaimed purist, the 30-year-old Hammer respects the food he works with when building his menus, which often feature staples of hearty American cuisine presented in unexpected ways. His whimsical humor is apparent in the names he bestows upon his creations—everything from Elvis Pancakes, made with peanut butter, bacon, bananas, and maple syrup, and One Mallard Duck (a flight of six duck courses, soup through entrée) to his Exploding Caramel Apples dessert: bite-size lollipops with an apple-cider center. “I like the idea of creating something different for a guest,” says Hammer. “Even if you read the menu and you recognize the ingredients, it’s always nice to have the dish be a surprise in how it is presented or tastes.”

Now at the helm of The Platinum’s signature dining room, the 30-year-old Hammer’s imagination gets to roam free. Among the noteworthy items on his expansive, adventurous menu are breakfast specialties such as Pain Perdue, a Battered Brioche with Berries, Mint, and Honey-Sweetened Yogurt ($14) and a Griddle Tasting, featuring micro portions of Malt Waffle, Elvis Pancakes, Stuffed French Toast, and Pain Perdue ($17), as well as Irish Oatmeal Brulée, Steel Cut Irish Oats with Caramelized Sugar Crust, Pure Maple Syrup Tart, and Golden Raisin Conserve ($10).

Lunch is no less delectable, with a mix of soups, salads, and sandwiches that entice the senses, including Tea Smoked Salmon with Roasted Potato and Artichoke salad, with Fennel, Lemon-Rosemary Vinaigrette and Caramelized Pear ($14); the Ridiculous Grilled Cheese Sandwich, prepared with Irish Cheddar, Boursin, Emmenthal, Point Reyes Blue, and Havarti, topped with Pesto and Roast Tomato ($12); and Soft Shell Crab on a Highbrow BLT, with Tempura Soft Shell Crab on Brioche with Marinated Heirloom Tomatoes ($17).

For dinner, guests get the option of enjoying a satisfying entrée in full, or sampling various dishes by ordering micro-plates, which feature full entrées on a smaller scale. “So often, when you go out to eat, you look at what others order and think, ‘I should have ordered that!’ ” Hammer explains. “My goal was to find a creative way to make sure everyone can get what they want.” Among the entrées that can be enjoyed this way are Poached and Roasted Young Chicken With Whispers of Parmesan, Caramelized Pumpkin, Powdered Brown Butter, Braised Leek, Smoked Paprika ($18/$33), and South Dakota Bison, Caramel and Burning Cinnamon, with Olive Caviar, Chocolate Salt, Grated Truffle, Hazelnut, Dehydrated Red Wine ($24/$39). If a full plate is what diners desire, Scotch and Sirloin is available, featuring New York Sirloin Steak paired with a flight of four premium single-malt Scotches ($49).

Diners should definitely leave room for dessert, as Hammer’s menu offers a variety of mouthwatering selections in five categories: Honey, Chocolate, Berries, Stone Fruit, and Apples and Pears, with a flight of one dessert from each category available for $18. Among the many individual offerings are inspired items like the Frozen Honey Mousse and Whipped Honey Cloud with Strawberry, Basil, and Almond Praline ($4).

The 80-seat Restaurant resides on the hotel’s fifth floor. Guests enter the space just off the elevators, immediately enveloped by a feeling of warmth and intimacy. The bar just to the left of the entrance and the columns that dot the room are covered in mosaics of metallic hues that complement the Art Deco-inspired light fixtures and dark wood tables paired with plush chairs. In the back of the room, a circular, semi-private dining area allows up to 25 to enjoy a special occasion. A wall of windows face the hotel pool deck—where guests can dine if they feel so inclined—that afford a view of the glittering Strip beyond.

The Restaurant is located at The Platinum Hotel and Spa and will be open for breakfast, lunch, and dinner seven days a week. In addition to The Restaurant, the hotel also features STIR, a café/lounge on the lobby level, a casual space in which guests can relax, meet, or be entertained by the art house films and music.

A mere 1 ½ blocks from Bellagio, Caesars Palace, Paris and the multitude of attractions and shows, guests can simply walk out The Platinum’s front doors and be anywhere on the Strip in a matter of minutes. Additionally, the hotel is just 10 minutes from McCarran International Airport. For those who love coming to Las Vegas, but desire a change of pace and a small fashionable hotel to retreat to at the end of busy days and exciting nights, The Platinum is a welcome addition to this ever-growing, dynamic city. Please call 702.365.5000 or visit www.lvplatinum.com for more information.

The Platinum Hotel and Spa, a member of Preferred Hotels and Resorts, is managed by Marcus Hotels & Resorts, a division of The Marcus Corporation (NYSE: MCS). For more information, visit www.marcushotels.com.