Celebrity-spotting and dry-aged beef eating come together with a glass of Napa Cab Sav at RPM Steak, the sister spot to Bill and Giuliana Rancic’s Italian restaurant with partners R.J., Jarrod and Molly Melman as well as chef Doug Psaltis, all of Lettuce Entertain You. The restaurant, which opened last night, is Mad Men meets, well, RPM Italian with a cream and mahogany color scheme repeated throughout the lounge, dining room and second-floor balcony. Illuminated cream curtains enclose the space that screams modern luxe with leather chairs, coffee-colored tables and wood accents.

The space isn’t the only thing that suggests elegance. Prime meats in caveman-sized portions dominate the menu from Japanese A5 Miyazaki beef to double-cut lamb chops. Steaks start at $29 for the sliced hanger and increase in price, size and quality up to the 60-day dry aged Côte de Beouf for $135 and 42-oz. Tomahawk for $155. While this is enough to fill your stomach and empty your wallet, the restaurant also offers a selection of housemade breads, seafood, salads and sides, including five different types of roasted mushrooms. There are also five varieties of potatoes, the crème-de-la-crème being the “millionaire’s” loaded with fontina and fresh black truffles.

Two more familiar faces are behind the beverage program. Paul McGee (Three Dots and a Dash) created modern interpretations of classic steakhouse cocktails. As a martini alternative, sip on the Tuxedo made with gin, dry vermouth and absinthe. For the whiskey-drinker, there’s a classic Old Fashioned as well as a Whiskey Sour. On the sweeter side, find the East India Cocktail, made with cognac, pineapple, lemon and maraschino. Richard Hanauer (formerly of Travelle and L2O) takes the lead on wine with a “steak-friendly” selection from around the globe, two dozen of which are available by the glass.

Desserts lean toward steakhouse staples like soufflé — made-to-order and available in hazelnut, passionfruit or raspberry — as well as baked Alaska. RPM Steak’s chocolate cake, a decadent combination of milk and dark chocolate, is topped with edible fourteen-karat gold leaf. It’s the ideal end to a evening of rubbing shoulders with the beautiful people alongside some steak.