In the shadow of Vegas Vickie, Barry’s will blend old and new

  • Expect to get some first-rate steaks, seafood, a variety of delicacies, and a full cocktail program at Barry’s Downtown Prime when it opens at Circa late next month.
  • Tucked away on the ground floor and under the extra-large neon Vegas Vickie, the eatery is going to give guests a unique feeling, said Barry Dakake.
  • Dakake, who is turning 50 this year, will do some tableside cooking himself since he loves interacting with his guests.
  • Visitors will dine on a variety of dishes, including chilled shellfish platters, flourless cake, and vegetarian meals.
  • The restaurant’s décor will feature oxblood and navy tones with classic mirrors, walnut millwork, and white-oak parquet floors.

When Barry’s Downtown Prime opens with Circa late next month, it will have some first-rate steaks, seafood, and several other delicacies with some entertainment aspect, according to Barry Dakake.

The restaurant is tucked away on the ground floor under the extra-large neon Vegas Vickie in the lobby on the second floor.

Dakake said that people are going to have a unique feeling when they walk into the restaurant. “It’s such a personal spot; it’s like a hideaway,” he added.

He said the eatery will have easy access via elevator and escalator.

Dakake also said he would include “some surprise tableside preparations” because, from his research, many restaurants in the city are not offering that today. The preparations will include entrees like lobster flambé and steak Diane and desserts like baked Alaska and Campfire S’mores, he said.

That’s not all. Dakake, who is turning 50 this year, wants “to get a little crazy.” He may do some tableside cooking himself. Since he loves interacting with guests, he’ll be in the dining room much of the time. He says he wants to know the people who are eating in his restaurant and make them feel at home.

Dinner will include chilled shellfish platters; beef such as the signature Barry’s Steak; seafood such as scallops; desserts such as flourless chocolate cake and crème Brulee; and vegetarian dishes such as vegetable truffle meatloaf and romanesco steak. He said they will cook steaks over charcoal and fruitwood.

Dakake added that the combination creates a 900-degree fire that prevents juices from escaping.

The restaurant will also feature a full cocktail program, with options such as the BDTP Old Fashioned, that is, rye whiskey with ginger and cherry bitters and cinnamon-spiced chocolate syrup, embellished with brandied cherries and shaved chocolate.

When it comes to the décor, the café will be finished in oxblood and navy tones with classic mirrors, walnut millwork, and white-oak parquet floors.

While the eatery will have an Old Vegas feeling, Dakake said it will also feature an extension of his 18 years of experience at N9NE Steakhouse and its successor, Scotch 80 Prime at Palms Casino Resort.

He said that while one would one to stay with the basics that got them where they are, they should “always strive to make things better, with different twists.” Dakake and his team are doing all they can to maintain what they have been doing, “but take it to the next level.”

I'm Adam Shaw, Senior Editor and one of the first members at VegasSlots. I'm a massive football sports fan but also love casinos and occasional trips to Las Vegas. Gaming runs in the family

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