One of the coolest things about Barry’s Downtown Prime is the way it makes you feel on your way to the restaurant: Going down an escalator, as you approach the entrance, you realize it’s the only destination at the bottom! It feels ultra-exclusive, and that feeling only intensifies once you make your way inside this gem.
The namesake of Barry S. Dakake (formerly of the amazing N9ne Steakhouse at Palms), this restaurant is large, yet feels intimate no matter where you sit. Dark woods, large booths and areas for large parties all co-exist to create a buzz that never goes away. And don’t be surprised if you get a visit from the man himself—Dakake is an extremely personable chef and loves to get to know his customers. He also loves finding out if there’s something special he can make you; as he told Las Vegas Magazine, “If you come into my restaurant and you can’t find something that you like, shame on me! And, if you can’t find it, you can ask and I can make it!”
But trust us: You’ll want to try what’s on his menu first. Appetizing appetizers abound here, from the Philly cheesesteak egg rolls, filled with filet mignon and aged cheddar cheese sauce, to braised short rib ravioli served with mushroom stroganoff sauce and fresh truffle.
If you're an Old-Fashioned or Manhattan fan, request the Cocktail Cart, wheeled to your table with a more-than-capable server who creates your drink from scratch, all topped off by a smoke infusion.
Salad fans won’t want to miss a Dakake classic, the “Real” Garbage Salad, an mix of Romaine, baby lolla rosa, cucumber, dried salami, cherry tomatoes, artichoke hearts, olives, hearts of palm, blue cheese, crispy shallots and gulf shrimp, all in a champagne-Dijon vinaigrette.
Steaks at Barry’s come from all over the country. The 12-ounce wet-aged rib cap (known here as Barry’s Steak) comes from Creekstone Farms in Arkansas City, Kansas, while the 20-ounce bison ribeye is from Grass Run Farms in Greeley, Colo. There’s also great selections from Seattle, Omaha and Olivia, Minn., and all can be enhanced with your choice of king crab, fresh truffles, baked stuffed shrimp or sauces like creamy horseradish and au poivre.
We’ll bet you won’t want to share sides like the potato gnocchi with white truffle cream—so tender and satisfying. The whole Maine lobster mac and cheese features chunks of the crustacean, while the creamed spinach gets a flavor bump from apple bacon and Parmesan gratin.
And surprise! There’s a vegan menu on offer. The truffle meatloaf features forbidden black rice, assorted wild mushroom gravy and crispy onion straws, while the ceviche is highlighted by hearts of palm, red union, cucumber, tomato, cilantro, quinoa and pistachios.
A true dessert highlight is the sticky toffee butter cake, smothered in toffee sauce. If you want to have a bit of fun, order the campfire s’mores, a kit of marshmallows, graham crackers, dark chocolate ganache, milk chocolate and Tahitian vanilla ice cream.
Circa Resort & Casino, 702.726.5504. circalasvegas.com
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