Long-time Las Vegas visitors may know the name Barry S. Dakake. When the palm was in its prime, signing its door after dinner was a sign that you were truly a celebrity. These days the chef can be found at Barry’s Downtown Prime at Circa Resort & Casino, where he and the other members of Make It Happen Hospitality, Yassine Lyoubi, Marco Cicione and Donnie Rihn have created a relaxed environment that has the inviting nature of an old-school -Steak joint combined in modern sensibilities.
And the nice thing about Make It Happen Hospitality is that each member has strengths that harmonize with the others – for example, the operations manager Lyoubi has held similar positions in several strip restaurants, the wine director Cicione is a sommelier and Rihn is a successful businessman in many arenas other than restaurants. Other key team members have worked at Dakake restaurants too, and all of that experience enables Barry’s to function like a well-oiled machine.
The furnishings here convey that vintage steakhouse feeling with comfortable seating niches, wooden table tops and leather chairs. But overhead pendant lights look decidedly modern, while chandeliers create a balance between the eras. The menu itself does the same, serving classic cocktails like the Aviation and Bee’s Knees, originals with a twist like the Queen’s Mule, which swirls a rose syrup, and a cocktail cart that takes your Manhattan right at your table.
Starters include a chilled shellfish platter and steak tartare alongside the signature bone marrow luge. Salads are also okay, with the iceberg wedge keeping company with the “real” garbage salad, roasted beetroot salad and tomato panzanella salad.
At Barry’s, beef is currently sourced from Midwest supplier Creekstone Farms, a well-respected name. Filet Mignon and New York beef fillet come from the Revier Cattle Company family brand. Accentuate these pieces with shrimp, crab lobster, truffles, or a variety of sauces. Surf & Turf consists of fillet medallions and Maine lobster in a red wine sauce. A newer addition to the menu, Fire Chicken lives up to its name, with Fresno chilies and jalapeños. And Colorado lamb chops are served with parmesan, pine nuts, and rosemary red wine sauce.
For a total surprise that definitely appeals to modern sensibilities, check out the vegan menu that’s available in more and more restaurants, even simple steakhouses. From the beet salad mentioned above to the roasted cauliflower with watercress pesto, vegans will dine well. A plant-based “meatloaf” even provides a “traditional” entrée. It is even served with fingerling potatoes and mushroom sauce.
Desserts range from delicious carrot cake to creme brulee, but to top off this real steakhouse meal, go for the Baked Alaska. No matter how many times you’ve eaten a dish where fire is a main component, it’s always impressive. Ice cream, chocolate, merengue, brandy – you can’t go wrong!
Circa Resort & Casino, 702.726.5504
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