Steak tartare Photo by: Courtesy photo
The classic Vegas steakhouse conjures iconic images from the city’s illustrious past: The Rat Pack, Frank, Dean and Sammy, slinking their way into a leather booth in the wee small hours to enjoy a postshow drink and prime cut. It’s an image that’s easy to see in your mind’s eye as you dine at Barry’s Downtown Prime, a classic example of what Vegas used to do—and do best.
The room is draped in elegance, from the banquettes and perfectly appointed tables to the soft lighting that begs you to stay for more than just a little while. That feeling is only enhanced by the restaurant’s namesake, Barry S. Dakake. This man is hands-on in a way you rarely see anymore—on any given night, expect to see him at your table, asking how everything is and getting to know you a bit in the process. It’s a touch you wish you saw more of at other restaurants, and it truly makes for event dining; this is one you’ll be telling your friends about back home.
And we haven’t even gotten to the menu! To begin, if you are at all a fan of Manhattans or Old-Fashioneds (the latter is the only drink I ever order), you gotta opt for the Cocktail Cart, wheeled to your table by a mixologist and prepared right in front of you using your spirit of choice, everything from bourbons like Buffalo Trace and Wild Turkey Rare Breed to tequilas like Mayenda reposado and Patron extra añejo. Word of advice: Get your phone set to record before they get there, because they don’t waste any time!
Photo by: Pathfinder Productions
Now that you’ve got your favorite drink beside you, time to eat! Start with delights like steak tartare, featuring beef tenderloin in Dijon and horseradish, topped with a quail egg and served with toasted brioche, crispy rock shrimp with lemon aioli, spicy sriracha and scallions, or lobster potato pierogies with sweet melted onions, sour cream and sautéed scallions. Or go straight to soups like lobster bisque and onion to salads like roasted beet carpaccio. There are no wrong paths here, only delicious ones.
This being a steakhouse, you might want to order that as your main; selections like the 12-ounce wet-aged rib cap (called “Barry’s Steak” here, as it’s his favorite) or a monster 46-ounce Mishima Reserve tomahawk ribeye (serves more than one, obviously). But there are so many other choices here: organic chicken Milanese, smothered with Cordon Blue mustard sauce, Virginia ham and provolone; Barry’s Burger, featuring 10 ounces of Mishima Reserve wagyu, caramelized onions, mushrooms and cheese; and pan-seared Dover sole Veronique served with potato purée, red and green grapes and white wine cream sauce. All go great with sides like tater tots, potato gnocchi and roasted street corn.
Dessert here is serious business, from the world-class banana cream pie with a chocolate pecan crunch to the Tahitian baked Alaska with chocolate, pistachio and strawberry ice cream, Italian meringue and brandy flambé. Somewhere, Frank, Dean and Sammy are smiling.
Circa Resort & Casino. 702.726.5504 or circalasvegas.com
