Barry's Downtown Prime
Steak house · Downtown ·
Steakhouse with tableside cocktails, vintage glam, and vegan options
%20x.jpg "Barry's Downtown Prime by Patrick Miyoshi")
.JPG "Barry's Downtown Prime by Marc Balatbat")
![Barry's Downtown Prime by Circa [Official Site]](https://cdn.vox-cdn.com/uploads/chorus_image/image/73968564/The_Garden_Room.0.jpg "Barry's Downtown Prime by Circa [Official Site]")
Steakhouse with tableside cocktails, vintage glam, and vegan options
"In Circa Resort’s vintage‑glam steakhouse, Chef Barry Dakake draws a loyal mix of longtime fans and locals chasing what’s new, and I’m still thinking about the crispy‑and‑melty lobster‑and‑shrimp potsticker and a braised beef short rib with horseradish mash and harissa that haunts my dreams. Steaks anchor the room, but I never skip fun sides like tater tots with poutine gravy, bang‑bang crispy cauliflower, and potato gnocchi lavished in white truffle cream." - Andrea Bennett
"If you find yourself at Circa in Downtown, Barry’s Thanksgiving turkey dinner is priced at $79 and includes a classic entrée of white and dark meat turkey with mashed potatoes, traditional stuffing, baby carrots, creamed corn, cranberry sauce, and turkey gravy. For turkey haters, there is a roasted prime rib dinner for $89. The restaurant also offers a to-go option starting at $250 for a half turkey ($500 for a whole) that must be reserved by November 20. The to-go dinner comes with green bean casserole, glazed carrots, mashed potatoes, and more, with the option to add on dessert." - Emmy Kasten
"On any given night at Barry’s Downtown Prime, you could be eating alongside Drake or Mel Gibson. And sure, you could say that about a handful of Vegas restaurants, but what makes Barry’s stand out is their namesake 12-ounce rib cap. The thick steak is tender like a filet with the juiciness of a ribeye, a meal paired well with sides like the loaded baked potato or sweet and smooth creamed corn. For that one meat-abstaining friend, Barry’s has pretty good vegan options, including a salisbury “steak” made with red pepper and ratatouille-stuffed artichokes." - melinda sheckells
"Make the descent into Circa’s elegant steakhouse for two things: the hottest bar seats in town to enjoy a drink before (or after) dinner, and the amazing steaks. The tomahawk here is a 46-ounce Mishima Reserve ribeye sourced straight from the American wagyu beef Mishima Reserve farm in Seattle. Pair the meat with lobster tail and fresh truffles, and keep the craft cocktails flowing between bites of potato gnocchi, mushrooms, and onions." - Jennifer Smith
"For $169 per person, Circa’s premier steakhouse is serving a three-course menu with plenty of choices. Highlights include lobster bisque, slow-roasted organic chicken, Colorado lamb chops, and red velvet cheesecake. Supplements such as a chilled shellfish platter, caviar service, and a colossal lobster are available for an additional price." - Emmy Kasten