Barry’s Downtown Prime is a Las Vegas steakhouse gem -Las Vegas Magazine
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If you’ve eaten at Barry’s Downtown Prime, you know how good it is. The Circa Resort & Casino steakhouse has been a favorite for visitors since the resort opened, and it recently announced new food and beverage items on the menu for summer, which means a return trip is in order for you.
Everything about Barry’s makes you feel comfortable, from the dark woods to cushy booths and leather chairs, all lit with pendant lighting and chandeliers overhead. It all evokes an old steakhouse feel while still maintaining some modern touches. It’s the perfect atmosphere for enjoying some signature cocktails, and owner and chef Barry S. Dakake is always experimenting and updating his selection. You’re a Tomato If … is mixed with Ketel One vodka and tomato brine. And as many of us can attest, a good mocktail will keep you rolling while the party’s still raging. Here, try the James and the Giant, with Lyre’s Highland Scotch, peach syrup, lime juice and ginger beer. There are several other new ones to try, so do explore.
Start with an app like the jumbo lump crab cake, served with cherry heirloom tomatoes and celery root-apple slaw, or the vegan-friendly stuffed bell pepper, full of summer vegetables and resting on a layer of quinoa with pesto tomato sauce surrounding it. Another intriguing vegan dish is the Chicken & Dumplings, featuring wild mushrooms, English peas and a creamy vegetable broth bathing the little pockets of gluten-free goodness. For a delicious salad, try the hearts of palm, with artichoke hearts, baby frisée, baby arugula and truffle vinaigrette.
Onto the main course! Faroe Island salmon comes with a variety of fresh ingredients like wild mushrooms and baby spinach, plus artichokes and blistered cherry tomatoes, all drizzled in a preserved lemon vinaigrette. A popular return entrée, slow-roasted Organic Fire Chicken, is quite colorful and spicy as well, with red Fresno chilis and jalapeños, all in a rosemary-lemon sauce. Chilean sea bass makes an impression with its accompanying forbidden black rice.
For vegans, an unusual (but delicious) entrée is the truffle meatloaf, with forbidden black rice, wild mushroom gravy and crispy onion straws on top.
Steaks are, of course, the backbone of a steakhouse, and you’ll want to explore the menu here. Possibly the most impressive is the 46-ounce Mishima Reserve tomahawk ribeye. You can also try the 20-ounce wet-aged bison ribeye from Grass Run Farms for a new flavor. The steaks are available with a variety of accoutrements, such as shaved black truffles, baby lobster tail and baked stuffed shrimp.
Afterward, pairing a good cup of coffee with dessert is a fabulous reason to loosen that belt and stick around a little longer. We recommend New York turtle cheesecake, so decadent with candied pecans, fresh strawberries and caramel sauce; banana cream pie with chocolate pecan crunch; classic crème brûlée, served with fresh berries and linzer cookies; and Christine’s carrot cake, punched up with a cream cheese glaze, roasted pineapple chutney and whipped cream.
Circa Resort & Casino, 702.726.5504. circalasvegas.com
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