I met Barry S. Dakake on my very first assignment for Las Vegas Magazine back in 2015—a dinner at N9NE Steakhouse at Palms. The second Barry came out to shake my hand and introduce himself, I felt like one of his closest friends. He sat down at my table, and we discussed everything from his philosophies on cooking to our families. The man had a way about him that made me feel special. Oh, and his food rocked! He even brought out a few things that weren’t on his menu, all of which blew me away.
And that’s about what you can expect at his newest restaurant, Barry’s Downtown Prime at Circa Resort & Casino. Yes, there’s a menu, and it’s packed with deliciousness, but Dakake’s sense of adventure is alive and well here. As he explained to Las Vegas Magazine upon opening in 2020, “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!” And believe us, if Dakake takes a special liking to you, he’ll probably bring something off the menu out anyway.
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 Dakake is always experimenting and updating his selection. Current highlights include the BDTP Old-Fashioned, perked up here with Chinese five-spice syrup, chocolate and cherry bark and vanilla bitters, and the refreshing Starred Struck Lovers, made with Casamigos blanco tequila, aloe liqueur, orgeat, lime juice, rose water and cucumber.
Appetizers are a must at Barry’s, with a wild combination of flavors in delights like a bone marrow luge atop a bed of fettuccine Alfredo topped with Parmigiano Reggiano, truffle butter and Madeira wine. If you want to keep the beef theme going, it doesn’t get much better—or eye-catching—than the 46-ounce Mishima Reserve tomahawk ribeye, sourced from Mishima Reserve Farms in Seattle. This baby will serve the entire table, and don’t forget to add on sides like George’s Cream Corn (named after then-Palms owner George Maloof when Dakake worked at Palms), tater tots topped with aged cheddar cheese, crispy bacon and scallions, and whole Maine lobster mac ’n’ cheese, served in a hollowed-out lobster tail.
If you’re more of a seafood fan, the Dover sole is a treat for both the eyes and tastebuds, sautéed and served with baby gulf shrimp, lemon and butter sauce. And the “organic” fire chicken, accompanied by sliced red Fresno chilis, jalapeños, lemon and rosemary au jus, is rich and delicious, and one of the best versions in all of downtown.
Still hungry? Get out your phone, activate “video” and experience the Tahitian baked Alaska, surrounded by an Italian meringue and fired up at your table with a brandy flambé. Slice through to reveal layers of chocolate, Tahitian vanilla and strawberry ice cream.
Circa Resort & Casino, 702.726.5504
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