Relax and enjoy at Barry’s Downtown Prime in Las Vegas
$6,000 Welcome Bonus
Longtime fans of Barry S. Dakake no doubt remember his famous N9NE Steakhouse at The Palms, a hot spot that reported celebrity sightings on a weekly basis during its prime. A big part of that success was Dakake himself, always walking the floor and chatting up his loyal customers, always making sure everyone felt like royalty. That spirit continues at Dakake’s Circa Resort hot spot Barry’s Downtown Prime, a steakhouse that offers all your favorite staples, all with that special Dakake touch, and the service and atmosphere that made N9NE such a classic. Its interior has plenty of distinctive touches, a combination of retro and modern with dark woods and carpeting and soft lighting. It’s relaxing and energizing at the same time!
The specialty cocktails here are all created with maximum fun in mind, right down to their names: Pretty Rye for a Chi Guy is made with Russell’s Reserve 6-year rye, orgeat, falernum, lime and mint; Make Me Sway is a delicious blend of 400 Conejos Joven mezcal, mango, ginger, lime juice, rose water and tajin; and Living Dead is a celebration of rum, with Appleton Estate 12 rum, Plantation 3 Stars white rum and Smith & Cross Jamaican rum mixed with falernum, 5 spice, grenadine, lime juice and absinthe.
The fun continues with appetizers like the “Real” Garbage Salad, a mix of so many wonderful ingredients—among them, gulf shrimp, cherry tomatoes, artichoke hearts, olives, hearts of palm and crispy shallots on a bed of romaine, all drizzled with champagne-dijon vinaigrette. If this doesn’t wake your tastebuds up, nothing will.
Dakake’s wheelhouse has always been steaks, and you’ll probably be hard-pressed to decide from a variety of both wet- and dry-aged options, from a 24-ounce bone-in ribeye from Creekstone Farms in Arkansas to an 8-ounce bison filet from Grass Run Farms in Greeley, Colorado. And there are many wonderful ways to accent your steak, from fresh truffles shaved tableside to sauces like creamy horseradish, chimichurri and au poivre.
Other main course options include Atlantic salmon, served with roasted farro, baby kale, pistachio pomegranate glaze and apple cider-sage butter, fire chicken, accompanied by sliced red Fresno chilis, jalapenos, lemon and au jus, and Colorado lamb chops, prepared with a Parmesan/pine nut crust and served with rosemary red wine sauce.
All your favorite steakhouse desserts are here, with highlights including Christine’s carrot cake with cream cheese frosting, London rose chocolate cake (drizzled with caramel, chocolate ganache, raspberry and 24-karat rose gold leaf), and banana cream pie, given that special Dakake touch with a chocolate pecan crunch.
Circa Resort & Casino, 702.726.5504
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